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This recipe turned out wonderful. We had no frozen corn, so we used some canned corn, rinsed it thoroughly, then literally dried it on a kitchen towel (leftover corn was simply added to the chili we were eating with the muffins @ the time). The end result was awesome. The muffins were not too crumbly or too chewy - they rose just the right amount & were wonderful. I would guess that adding some diced up jalapenos or Anaheim peppers would be a nice way to jazz these up, since they were just a tad sweet. This recipe has been added to my recipe box and is definitely a recipe that will be used over and over again.

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Butternut Squash and Turkey Chili

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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