Butternut Squash and Turkey Chili

SUBMITTED BY: CPolencheck

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

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 12 cups

USMETRIC

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INGREDIENTS

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

READ REVIEWS (1)

DIRECTIONS

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.
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

Reviewed on Apr. 21, 2008 by Kel C.

This recipe has great flavor. I used black beans instead of kidney (because I didn't have them). I skipped the hominy as well. It didn't thicken up like I would expect a chili to do, but I'm not sure if that has to do with the ingredients I left out or not. I'm making this one again!

1 user found this review helpful