Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash
Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.
INGRIDIENT
DIRECTION
Step: 1
Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
Step: 2
Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
Step: 3
Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.
NUTRITION FACT
Per Serving: 412 calories; protein 25.1g; carbohydrates 46.8g; fat 17.2g; cholesterol 56.9mg; sodium 1039.4mg.
The name of “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.
