This is a great base recipe. I made changes some for personal tastes and some for health. I never use garlic salt so I omitted this. I used 1 1/2 cups broth and roasted the squash halves in the oven at 425 for 30-40 min. After roasting I scooped out the squash and mashed it then added it to the chili. It makes a great thickener and my grandson loved it. I also changed the diced tomato for a large can of crushed tomatoes. I omitted the hominy for personal preference and added a can of drained pinto beans. I also substituted 1 chopped jalapeno for the can of green chiiles that I didn't have.
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This is a great base recipe. I made changes some for personal tastes and some for health. I...