Butternut Squash and Turkey Chili
Featured in Allrecipes Magazine

Butternut Squash and Turkey Chili

192
CPolencheck 9

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

50 m servings 164 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

192
  1. 254 Ratings

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Most helpful positive review

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 peppe...

Most helpful critical review

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 t...

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 t...

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 peppe...

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 ...

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...

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 u...

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,...

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 c...

ONE OF MY ALL TIME FAVORITES ON THIS SITE. Two additional comments: 1. Must cut the butternut squash up into pretty small pieces (I like mine smaller than a 1/2 inch cubed) and cook for a whil...