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Butternut Squash and Turkey Chili

Rated as 4.66 out of 5 Stars

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

50 m servings 164 cals
Original recipe yields 12 servings (12 cups)

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.

Nutrition Facts


Per Serving: 164 calories; 3.3 g fat; 20.5 g carbohydrates; 13.3 g protein; 23 mg cholesterol; 661 mg sodium. Full nutrition

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Reviews

Read all reviews 284
  1. 386 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...

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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! :)

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...

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 ...

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 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...

I really enjoyed this chili but made many changes based on previous reviewers. Here they are: I precooked the butternut squash at 400 for about 15 minutes before adding it to the soup. 1 can of...