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My review
Butternut Squash and Turkey Chili
CPolencheck
"This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!"
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Ingredients
50 m servings 164 calsOriginal recipe yields 12 servings (12 cups)
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Directions
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- 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.
- 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 284383 Ratings
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Most helpful positive review
10/21/2008
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
1/16/2009
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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1/16/2009
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...
10/21/2008
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...
10/9/2009
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! :)
2/9/2011
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...
10/12/2008
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 ...
12/1/2010
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...
12/5/2008
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,...
2/4/2009
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...
1/19/2011
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...