Butternut Squash and Turkey Chili

Butternut Squash and Turkey Chili

177 Reviews 16 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  CPolencheck

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

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Adjust Servings

Original recipe yields 12 cups



  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 (177)

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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 try it again, I'll cut the squash into smaller pieces, increase the broth to about a cup, use tomato paste instead of tomato sauce and add more garlic and onion. I'll also try simmering it in my dutch oven a little longer too. One tip with the butternut: before you do anything pierce the skin of the squash a few times and put it in the oven at about 400* about the time the turkey is done browning you can take the squash out of the oven (it will be hot) and cut the skin off and chop much more easily.



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 pepper and red pepper flakes to keep it spicy. I also added allspice, and it *really* brought everything together. i left out the tomatoes, added more beans (I don't like chunky tomato bits). really though, i really think the allspice made it FABULOUS. my boyfriend doesnt much care for ground turkey or squash, but he loved it too.



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! :)

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Laura's Quick Slow Cooker Turkey Chili


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Spaghetti Squash with Creamy Pumpkin Sauce