Butternut Squash and Turkey Chili

Butternut Squash and Turkey Chili

191
CPolencheck 9

"This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!"

Ingredients

50 m {{adjustedServings}} servings 164 cals
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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
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Reviews

191
  1. 252 Ratings

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This recipe has so many delicious ingredients however it needs tweaking for them to come together and each flavor not stand out too much from the others. Next time I make this and I do want to t...

I was amazed at how well this turned out. this is a great autumn chili! I made a few changes based on what I had around. Instead of chilies, I just added one serrano pepper, and cayenne peppe...

Excellent. The only changes I made were to use corn instead of hominy, just because that's what I had on hand, and I added some oregano. Great flavor, we really enjoyed it. Thank you! :)