Butternut Squash and Turkey Chili recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
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 tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Nutrition Info

165 calories
carbohydrate: 20.5 g
cholesterol: 23.7 mg
fat: 3.3 g
fiber: 5.2 g
protein: 13.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 709.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 cups

Recipe Note

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

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