Butternut Squash and Turkey Chili

Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
  2. Add ground turkey and cook over medium heat.
  3. When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
  4. Add all other ingredients to pot and stir.
  5. Bring to a boil over medium/high heat.
  6. Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.
Most Helpful

5 5

4 5

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.

3 5

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.