Prep 15 mins
Cook 40 mins
What to do with all that leftover squash? When in doubt...make a chili! You can make this into a "sweet" chili by adding a sweetener of choice. I use lean ground turkey. NOTE: Please do not use corn grits. The hominy referred to is a canned vegetable.
- 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 1 (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
- 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.
This chili was really, really good. I made it exactly as stated in the recipe. Served it with some good organic course ground cornbread which went with the chili beautifully. I did add just a pinch of sugar to take the bite out of the tomatoes. Will definately make again. Thanks for the recipe.
We liked this recipe; though we found the grits a bit out of place. We don't usually put them in chili. It was also a bit spicer than most of my family likes. Still not bad! Thanks for the recipe.