Reviewed: Nov. 9, 2009

this is a good base chili recipe. the butternut squash makes it extra special! and the turkey helps to reduce some of the fat. i used fire roasted tomatoes and omitted the hominy. still awesome!

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RONNETTA

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Reviewed: Nov. 9, 2009

This chili was very refreshing to have included the turkey and squash. I let it cook in the crock pot for a few hours instead of making it quickly on the stove. Either way it makes an amazing dish!!

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Jess

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 8, 2009

I would make this again and again. It has wonderful flavor, body and is so pretty to look at.

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Donnaloo

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Reviewed: Nov. 7, 2009

I roasted and put puree into the slow cooker, added a cup of corn, a can of mushrooms, tomato soup instead of sauce, white beans instead of hominy, garlic powder instead of g. salt. Mexican cheese and cracked tortilla chips and you're set!

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MamaLovesCookin'

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Reviewed: Nov. 7, 2009

Easy, healthy, and hearty! Ignore where it says it serves 12, though. I think this, along with some crusty bread or some sweet cornbread, would have served 4 perfectly.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Nov. 5, 2009

Wonderful! Everyone loved it - picky eaters and hearty eaters alike!

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vikhrtlnd

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Reviewed: Nov. 5, 2009

Good chili. Different from the ordinary. Like that I was able to use up some squash too! Even my 17 month old liked it.

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Jamie A.

Living In: Firestone, Colorado, USA

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Reviewed: Nov. 4, 2009

This was a great recipe. Easy to make and the ingredients aren't expensive! I used frozen diced butternut squash and added some cilantro and shredded mexican blend cheese. I will definitely make this again!

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Morticya1011

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Reviewed: Nov. 4, 2009

This was great chili. I'm not a huge chili fan and neither is my youngest son, but this went over great. The only thing I did different was add 2 cups of water instead of the 1/2 cup (totally by accident, but worked out good). Everyone in the house loved it and wants me to make it more often! Great Job.

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Anne

Cooking Level: Intermediate

Home Town: Westminster, Colorado, USA

Living In: Broomfield, Colorado, USA

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Reviewed: Nov. 3, 2009

My husband was skeptical, but he enjoyed it and ate two bowls! I don't know my squashes and bought acorn squash instead of butternut. One lb was half an acorn squash. I chopped it a little smaller than 1 inch and am glad I did as the squash didn't cook down as much as I expected. Forgot to buy hominy. I've never used it & the chili was great without, so think I'll skip it in the future. The only other changes were a third clove of garlic and a tsp of salt instead of garlic salt. Also, I used a can of tomato paste instead of sauce, drained the beans, and upped the chicken broth to 1 cup. Be sure to add the whole Tbsp of cumin and cook at least a half hour for the flavors to meld and the squash to cook completely. The squash and seasonings meld to make a slightly sweet, savory flavor. Excellent and healthy. I'll make this again!

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CABUSHKA

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Nov. 3, 2009

This was very, very good. I served it at a football gathering as a healthier alternative to the regular chili - those who chose it, loved it! I made a couple small tweeks to make it more picky teen friendly - After the browning of the turkey, I added just the spices (including the addition of 1/2 T allspice) and simmered for maybe 5-10 minutes, this made the turkey meat look like ground beef. I also chopped the butternut into more like 1/2 - 3/4 inch chunks. Very good!

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Deb in MN

Home Town: Carthage, Illinois, USA

Living In: Edina, Minnesota, USA

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Reviewed: Nov. 2, 2009

fantastic

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Jerry66

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

I really liked this recipe. It has a lot of depth and the surprising sweetness of bites of the squash are wonderful. My modifications were small- I added a handful each of frozen corn and spinach and used Lawry's seasoning salt instead of garlic salt. I nixed the chiles because I wasn't in the mood for spice. A dollop of plain greek yogurt at on top was perfect. Thanks for posting!

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stotonchi

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Reviewed: Nov. 1, 2009

Delicious recipe. I thought it was very flavorful, and mild enough for my children to enjoy. I did simmer higher and for longer than the recipe called for because it was a bit soupy and I like my chili thick. Worked perfectly...Will definitelymake this a regular!

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Shelley

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Reviewed: Nov. 1, 2009

This recipe is a winner as it is. All the original recipe was followed to the letter. In addition, however, I added two (2) medium ORANGE tomatoes, medium dice, 12 oz. of CUBED turkey chunks (in addition to the ground already in the recipe), one (1) red bell pepper, medium diced, 1 TBS. brown sugar, 1 EXTRA TBS. of chili powder and lastly, I added some dry, ground ancho chile and cayenne powder to get a bit of heat - also some ground black pepper to taste. AWESOME!! The orange tomatoes and red bell pepper helped add that autumn / Halloween look with their colors as well as great flavor. This made for some very, very good chili that was already gone in less than 2 days. I am making another batch tonight - I love the hominy idea, so will likely add another can of that too. You've got to try this recipe - you won't be sorry.

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Tony V.

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 1, 2009

This was delicious! Honestly I couldn't believe how good it was. The butternut squash gives it a fall twist and wonderful flavor. I will be making this again!

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Orchid_Bri

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Reviewed: Oct. 31, 2009

This is definitely the best chili recipe I've tried. Lots of flavor and healthy too. I followed the recipe to a tee and added some additional seasoning (garlic powder, seasoned salt). I made this with some cornbread and had a delicious dinner w/my boyfriend. You also get a ton of chili out of this--we're freezing a batch to save for a quick dinner later.

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pxp

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Reviewed: Oct. 31, 2009

I was very hesitant to add squash to chili, but i went for it (Acorn instead of Butternut). I forked the outside of the squash and baked for 15 mins at 400F before peeling and adding to pot. I replace the diced tomatoes & tomatoe sauce with 2 (10oz) cans of Spicy Rotel and a small can of tomato paste and 1 cup of broth. The recipe started out pretty bland, but was improved with additionalchili powder (total: 2 tblsp Chimayo Red + 2 tsp Pasilla)

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Oct. 31, 2009

ive had turkey chili many times and butternut squash on the side but both combined is the most tastiest meal and its warming on those cold days. cheap to make and the whole family loves it.

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mamacaye

Cooking Level: Expert

Living In: Seagrove, North Carolina, USA

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Reviewed: Oct. 30, 2009

This was really great, I used 2 Jalapenos instead of green chillies because I like them, used tomato paste and the extra chicken broth. Steamed the butternut by cutting in half laying in a 9X13 pan with a little water and cooking in micro for about 10 min, pierce the skins before cooking, scooping out that mixture and adding to the chili. it was very good and even better the next day. My daughter said she would of made it hotter, however she has a two year old and I was keeping her in my mind when making this. Very healthy and tasty.

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pkharris

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Butternut Squash and Turkey Chili

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