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Butternut Squash Chili with Woodfired Garlic

Butternut Squash Chili with Woodfired Garlic


1 lb lean ground turkey

2 tsp Kinder’s The Blend

1 packet Kinder’s Woodfired Chili

28oz can unsalted crushed tomatoes

16 oz can low sodium kidney beans rinsed

16 oz can low sodium black beans rinsed

11 oz can sweet corn

14.5 oz can low sodium chicken stock

1 yellow onion diced

5 large garlic cloves minced

1 green bell pepper diced

4 Cups butternut squash cubed in ½-1 inch cubes

¼ Cup tomato paste

1 Tbsp cooking oil

  1. Heat large skillet with cooking oil, cook turkey all the way through on medium high-high heat with 2 tsp The Blend or seasoning of choice. Turn off heat and leave aside
  2. In large crockpot or slow cooker, add all ingredients, including turkey, mix well, cover and cook on low for 8 hours or high for 4
  3. Serve with favorite chili fixins, some ideas include shredded cheese, sour cream, jalapeño, diced red or white onion, tortilla strips, avocado, or a dash of bbq sauce
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