Butternut Squash and Turkey Chili
photo by yogiclarebear
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 1⁄4 lbs extra lean ground turkey
- 1 lb butternut squash, peeled and cut into 1 inch pieces
- 1 (15 ounce) can red kidney beans or (15 ounce) can black beans
- 1 medium onion, diced (3 oz)
- 4 1⁄2 ounces green chilies or 1 chopped anaheim chili
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can yellow hominy
- 1 cup low-sodium tomato sauce
- 1⁄2 - 1 cup fat free chicken broth (depending on how thick you like your chili!)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic salt
- 2 garlic cloves, minced
directions
- In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
- Add ground turkey and cook over medium heat.
- When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
- Add all other ingredients to pot and stir.
- Bring to a boil over medium/high heat.
- Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.
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Reviews
-
This chili was delicious! I was a little hesitant about the squash in the chili, but had some to use up so I went for it. :) The whole family liked it, including my very picky niece and nephew. I liked that there was just enough spice to give some good flavor, but it wasn't to spicy for everyone to enjoy. (a few of us added some chili sauce at the table). I used a jalapeno in place of the anaheim chili and corn in place of the hominy. And I also had to use beef broth in place of the chicken broth when I discovered my cupboard was bare. :) I probably used about 3/4 to one cup and it was still thick and yummy! Thank you so much for posting!
Tweaks
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This chili was delicious! I was a little hesitant about the squash in the chili, but had some to use up so I went for it. :) The whole family liked it, including my very picky niece and nephew. I liked that there was just enough spice to give some good flavor, but it wasn't to spicy for everyone to enjoy. (a few of us added some chili sauce at the table). I used a jalapeno in place of the anaheim chili and corn in place of the hominy. And I also had to use beef broth in place of the chicken broth when I discovered my cupboard was bare. :) I probably used about 3/4 to one cup and it was still thick and yummy! Thank you so much for posting!
RECIPE SUBMITTED BY
<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg">
Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
<img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg">
Garlic is the best!
<img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg">
Yummy veggies!