1/2 Photos of Butternut Squash and Turkey Chili
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.
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Units: US | Metric
- 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
- 1In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
- 2Add ground turkey and cook over medium heat.
- 3When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
- 4Add all other ingredients to pot and stir.
- 5Bring to a boil over medium/high heat.
- 6Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.
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Nutritional Facts for Butternut Squash and Turkey Chili
Serving Size: 1 (414 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 288.4
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 1.6 g
- Cholesterol 48.9 mg
- Sodium 243.1 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 9.0 g
- Sugars 7.2 g
- Protein 22.1 g