"This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!" — CPolencheck
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ground turkey breast
butternut squash - peeled, seeded and cut into 1-inch dice
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
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.
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.
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! :)
I like the idea of this chili but think the seasoning needs a little adjusting. I added a couple of bay leaves and some oregano and, if I make this again, I would cut back on the cumin probably by half. (One can always add more if it's not enough.)
By my estimation this recipe is fantastic. I can't say for certain because of the changes I made. I used more garlic, 1 28oz jar of tomato sauce instead of the original tomato ingredients, I used leftover turkey instead of ground turkey, borrowed another reviewers suggestion to substitute canned corn for hominy, and I used freshly cooked beans instead of canned. I think the cumin- chili powder- garlic salt proportions are fine as is. It's got pep; however, it's a pleasant zing, not too pungent or hot. (Jalapenos are kinda hot for me. Habaneros are almost too hot for me to eat ever unless they are teamed up with something to counteract the capsicin. I say this to help define 'not too hot', the 'heat' level for this was like mild to medium salsa.) I had to extend the cooking time to account for the non canned beans, and I added the turkey (cubed) about halfway through to prevent drying out. When I made it the recipe filled an 8qt stock pot (1 lb of kidney beans and a lot of leftover turkey is probably why). My family was unanimous in their approval of the chili/ stew. I will definitely make this again in the future.
This chili is basically a miracle, thank you for posting the recipe! Delicious, incredibly healthy, and fast. Easily vegetarian and easily modified for different tastes. This is now one of my stand-bys for parties, potlucks, and just cold days!
We loved this!! This is my new favorite chili. The only alterations I made were leaving out the chilis and using leftover pureed butternut squash instead of cubed squash (much easier this way, too). This gave the chili a nice thick and smooth consistency. This was my first time using hominy; I really liked it. We'll definitely be making this again very soon.
This was yummy. The only changes I made were to add in some shredded zucchini to bulk it up and to use black beans. I may have also added mor broth.. didn't measure that. This was a very mild chili to me, which is what I was looking for. If you are looking for soemthing with a bite, use hotter peppers and some more seasonings.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash and Turkey Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 164
** Calories from Fat: 29
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