Butternut Squash and Turkey Chili

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 try it again, I'll cut the squash into smaller pieces, increase the broth to about a cup, use tomato paste instead of tomato sauce and add more garlic and onion. I'll also try simmering it in my dutch oven a little longer too. One tip with the butternut: before you do anything pierce the skin of the squash a few times and put it in the oven at about 400* about the time the turkey is done browning you can take the squash out of the oven (it will be hot) and cut the skin off and chop much more easily.

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 pepper and red pepper flakes to keep it spicy. I also added allspice, and it *really* brought everything together. i left out the tomatoes, added more beans (I don't like chunky tomato bits). really though, i really think the allspice made it FABULOUS. my boyfriend doesnt much care for ground turkey or squash, but he loved it too.

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 while. 2. MUST MUST MUST garnish with cilantro (if you are a cilantro lover) and eat with avocado. It completely steps the dish up to another level.

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 half. (One can always add more if it's not enough.)

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 used leftover turkey instead of ground turkey, borrowed another reviewers suggestion to substitute canned corn for hominy, and I used freshly cooked beans instead of canned. I think the cumin- chili powder- garlic salt proportions are fine as is. It's got pep; however, it's a pleasant zing, not too pungent or hot. (Jalapenos are kinda hot for me. Habaneros are almost too hot for me to eat ever unless they are teamed up with something to counteract the capsicin. I say this to help define 'not too hot', the 'heat' level for this was like mild to medium salsa.) I had to extend the cooking time to account for the non canned beans, and I added the turkey (cubed) about halfway through to prevent drying out. When I made it the recipe filled an 8qt stock pot (1 lb of kidney beans and a lot of leftover turkey is probably why). My family was unanimous in their approval of the chili/ stew. I will definitely make this again in the future.

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 corn instead of hominy. Added allspice, oregano, and more chili powder to taste. Added a bay leaf. 1 c. chicken broth (instead of 1/2). 2 diced fresh tomatoes instead of canned. 3 cloves garlic (instead of 2). No chilies. 1/2 T. cumin. Used garlic powder instead of garlic salt. To cut the sodium, I rinsed and drained the corn and beans.

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 stand-bys for parties, potlucks, and just cold days!

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 chili to me, which is what I was looking for. If you are looking for soemthing with a bite, use hotter peppers and some more seasonings.

This was a great chili however, because I do not care for ground turkey, next time I will use ground chuck. I took the other reviewers advice and added more chicken broth and oregano. I also used a potato as well....It was delish! Thanks for the recipe...: )

Different. I enjoyed it - my husband did not. I followed the recipe just as is. Next time I think I'll use more spices - it seemed just a tad bland.

This recipe has great flavor. I used black beans instead of kidney (because I didn't have them). I skipped the hominy as well. It didn't thicken up like I would expect a chili to do, but I'm not sure if that has to do with the ingredients I left out or not. I'm making this one again!

Delicious, quick and so easy! I did make a couple of changes: I couldn't find hominy so I pureed some corn; I used half chili powder, half smoked chipotle powder; I used 1.5 teas. of ground cumin instead of a full tbsp; and I didn't have garlic salt, so I added 1/2 tsp celery salt and 1/2 teas. garlic powder. I used a leftover roasted acorn squash which was mashed. This was one of the best chilis I've ever had, and definitely the best I've ever made. It was nice and thick - I didn't need to add the chicken broth. The flavors had depth and balance and it tasted like it had cooked all day instead of <30 minutes. Thanks!

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, too). This gave the chili a nice thick and smooth consistency. This was my first time using hominy; I really liked it. We'll definitely be making this again very soon.

This was awesome! I forgot the chilis and omitted the hominy because I didn't have it, but it was still amazing. Next time I will try the hominy and serve the chilis as a garnish. Can't wait!

Have made this using sweet potatoes instead of butternut squash with excellent results

This was a great recipe...full of flavor and very healthy! Instead of buying separate cans of green chile peppers and diced tomatos I just used two cans of diced tomatos with green chiles. I also added some all spice per others suggestions. I cooked it on a low simmer for about an hour, this allowed the flavors to really come together.

Delicious! I added black beans and it was fantastic! I also added some jalapenos and used fire roasted canned tomoatoes to add a little kick.

I love this recipe and it is a regular for my family. I use more squash just because I have it and a little more cumin, love the flavor. Great meal especially for a cold day and so easy to make.

This was absolutely delicious. My very favorite chile! After looking at the reviews I used4 cloves of garlic, a full can for fat free chicken broth, added a tsp of allspice and mixed in a little corn starch milk mixure. Cooked about 35 minutes. Yummy. This is a definate keeper and will go in on my fall/winter rotation.

I substituted 1 can of black beans and 1 can of pinto beans for the Kidney beans. I also used diced tomatoes with jalapenos that I found at Kroger. I only used one can of tomato sauce. I used to small cans of green chiles. This was FABULOUS! Even my picky 8 year old loved it! I served it with shredded jack cheese, sour cream, and crushed corn chips. This is my newest favorite recipe!!

This is my absolute favorite recipe I have found on this site! I have made this chili a few times using my substitutions based on preference (for some reason I've always preferred a more stew-y chili vs. a soup-y chili). I double the garlic, eliminate the diced tomatoes, onion and green chilies, double the tomato sauce and add two shredded zucchinis and a dash of cinnamon. Delicious!!! Thanks for providing me with a great base recipe that I've been able to tweak!

This is so yummy. My husband, kids and I love it. I wouldn't change a thing.

May be the absolute best chili I have ever made! Fabulous recipe as written.

Delicious! I didn't follow this to the tee.. because my squash is huge! but I used specifically pasilla chili - it will give a nice warm kick! Don't worry, cook it a bit longer the squash will neutralize it and a bit of sugar will do the trick. I add black bean also in addition to the kidney bean, and instead of hominy i added corn almost at the end. The result is so yummy and warm. It's warm and good for winter. The squash melts in your mouth and you get the nice crunchy sweetness of the corn.

Great chili! I used the green chilies as a garnish instead of cooking them in the chili. I just used the squash I had and cooked up a pound of dry beans. Easy to make!

This came out great! I made it last night and did not have all the ingredients on hand and it was still delicious. Instead of hominy I used a can of corn and also had no onion so sprinkled in some onion powder- It was DELICOUS!

My entire family enjoyed this chili, however, I did add 1 sweet potato, an extra can of fire-roasted tomatoes, and 1 can of northern white beans (did not add hominy) and can of corn. I baked the butternut squash & sweet potato first, then added to chili. See picture #4. We will definitely save this recipe and make it again in the near future. Very easy and great for a fall night.

Family really enjoyed this one! I did use yellow hominy and chili beans instead of kidney and then reduced the amount of chili powder by about 1/3. Served with cheese and crackers but normally would have made corn meal muffins. It was great!

Our family loved this dish. Even my picky 2 year old twins enjoyed it! It was filling and incredibly tasty. I'm from Alberta and I couldn't find hominy anywhere - so I omitted it. I also used white kidney beans for a change and increased the amount of chicken stock to 1 cup. We are all looking forward to leftovers tomorrow!

Good chili. Different from the ordinary. Like that I was able to use up some squash too! Even my 17 month old liked it.

Love this!!!

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.

We're vegetarians, so I "beefed" it up with black and garbanzo beans. Substituted paste for sauce (per other users)... loaded up the spices and WONDERFUL! The squash gives the whole dish a buttery/creamy feel and taste and gives it a nice smooth finish. Lovely lovely recipe!

This was delicious! I doubled the squash, added a carrot and celery stalk, added some more cumin and chili powder and it was great! Thank you for sharing this recipe!

This is surprisingly tasty. I was concerned about how it would turn out when I smelled the tomatoes in the pot with the turkey. The character of the smell changed entirely when I added allspice as recommended by another reviewer, and I'm so glad I used that suggestion! I also used shredded turkey I had leftover from a whole roasted turkey. I will try it with ground turkey next time just for comparison.

This was fantastic! It's now one of my favorite soups! I couldn't stop eating it! My whole family loves it too! I didn't use hominy as we don't have it in our area except for one brand and it was nasty so I used frozen corn. I also used black beans as we like those better than kidney beans and this came out amazing! Will be making this often! thanks so much for posting this recipe!

i added corn it was great

This chili is delicious, and healthy! I added 1 tsp all spice (suggested by another reviewer) and she is right--it does tie all the flavors together and gives it a nice, holiday-sweet flavor. Bonus: this recipe is super easy to make and impossible to mess up!

This was just OK. I was expecting more. I don't think the butternut squash added anything special. It didn't really add to the flavor or the texture. If you left out the squash you wouldn't miss it. The dish tasted like any ordinary chili I've made before.

Im giving this 4 stars only because I didnt feel that there were enough seasonings. So I looked up chili seasonings on here and added that for the seasonings. My family loved it...After the kids ate it I told them it was squash. They were shocked. Thanks for this dish.

yummy and only 3 points for the weight watchers points plus plan!!!

this was wonderful! i used about a pound and a half of shredded leftover roast turkey from a certain holiday meal and cut some corn off the cob to replace the hominy. also i didnt have green chilies, kidney beans or tomato sauce so i subbed chopped bell pepper, a can of great northern beans and an extra can of diced tomatoes. my family was in fear of too much cumin, so i cut that in half and it was perfect. i know it sounds like alot of changes, but its not too far from the original, i promise!

Really enjoyed this! I took the advice of several others and increased the garlic - I used 4 cloves. Instead of hominy I used chili beans because I had them on hand. I also increased the chicken broth to 1 1/4 c. because I didn't feel like there was enough liquid to get the squash cooked - and I added a little cornstarch mixture at the end to help thicken a little since I used the extra liquid. Super good and I'll be making this again, soon!

Very pleased with this! I could not find hominy in the store and as a result I had to put in plain corn niblets. I will make this a regular recipe.

I prefer to use pumpkin. The butternut squash was too sweet. I added corn instead of hominy and a can of tomato paste. I also up the chili powder to about 1/4 cup.

Good. My biggest disappointment was that the squash wasn't more of a dominant taste. We love butternut squash but could barely taste it in the chili - it tasted basically just like regular chili. I think that tomato paste would have been a better fit than sauce, but overall the flavor was good. I upped the spices, added red pepper, oregano, and sage. I also diced and roasted the squash first, hoping that the nice caramelized flavor would come through in the chili, but like I said, it disappeared among the beans and meat. However, a good way to use up extra squash, particularly for non-squash eaters! I would definitely make this again, but not waste all the time caramelizing the squash.

Very good chili, and pretty healthy too. I happened to have most of the ingredients on hand, so that was nice. I omitted hominy, but added some corn I cut off the cob. YUMMY. Will make again!

AWESOME! We loved it. I was introducing my picky family to Butternut Squash. They ate it! I can't believe it! It was so delicious, this is now added to my recipe box! Yay!

Delicious and so good for you! I added 2 diced red bell peppers,lots of extra seasoning (I like it spicy :) and an extra can of tomatoes (stewed). I was unsure about the hominy, but it was phenomenonal! BTW red bell peppers are a must! Thanks for sharing

Good, didn't use the hominy, just more white kidney beans which I rinsed and used more chicken broth to compensate. As per another reviewer, used tomato paste instead of the sauce.

I initially cocked an eyebrow @ the butternut squash element. Well, shame on me. I've never had a better experience with the vegetable. (and, I've eaten my fair share of it) WOW! This is a favorite for me. Kudos! Love it.

Really enjoyed this recipe. I thought the squash would be a little strange in a chili but I was pleasantly surprised. My non-squash eating husband liked it too! I used a can of white beans and a can of black beans in place of the kidney -- didn't have any on hand. Also, used vegetable broth in place of chicken - again, that is what I had in the pantry. Will absolutely make again. Thanks for the recipe.

I was looking for a recipe to use my left over Butternut Squash (already made/store bought) soup from a month ago. I did not add the tomato sauces as per people's suggestion and added extra onion, garlic, cumin and added 3 bell peppers. It taste excellent. I gave it 4 out of 4 stars, because I did not make the recipe as instructed. Will make this again. Thanks. (Store bought soup, I mentioned above, is Pacific Organic http://www.pacificfoods.com/our-foods/creamy-soups/organic-creamy-butternut-squash-all-natural-soup)

Fantastic. Have made this many times and it never lets me down. Makes a lot, but leftover are just as good, too. Freezable as well. Substituted the hominy for a cup of frozen corn, used only 1/2 tsp salt and added 1/4 tsp of allspice. Didn't miss the salt one bit.

Really, really good... great fall recipe. I added about 1/2 a tsp of allspice, other than hat, made as directed & served with cheddar jalapeno cornbread!

This was very, very good. I served it at a football gathering as a healthier alternative to the regular chili - those who chose it, loved it! I made a couple small tweeks to make it more picky teen friendly - After the browning of the turkey, I added just the spices (including the addition of 1/2 T allspice) and simmered for maybe 5-10 minutes, this made the turkey meat look like ground beef. I also chopped the butternut into more like 1/2 - 3/4 inch chunks. Very good!

This was delicious! Honestly I couldn't believe how good it was. The butternut squash gives it a fall twist and wonderful flavor. I will be making this again!

This recipe is a winner as it is. All the original recipe was followed to the letter. In addition, however, I added two (2) medium ORANGE tomatoes, medium dice, 12 oz. of CUBED turkey chunks (in addition to the ground already in the recipe), one (1) red bell pepper, medium diced, 1 TBS. brown sugar, 1 EXTRA TBS. of chili powder and lastly, I added some dry, ground ancho chile and cayenne powder to get a bit of heat - also some ground black pepper to taste. AWESOME!! The orange tomatoes and red bell pepper helped add that autumn / Halloween look with their colors as well as great flavor. This made for some very, very good chili that was already gone in less than 2 days. I am making another batch tonight - I love the hominy idea, so will likely add another can of that too. You've got to try this recipe - you won't be sorry.

This is a pretty mild recipe, so if you like heat you will need to add some cayenne or chipotle. I roasted my diced squash in the oven and stirred them in at the last minute. They added a really nice bite of sweet.

I thought this was amazing! The only thing we really did different was drain the kidney beans and add a little more broth to replace the liquid that would have come from the beans.

Excellent! I made this with beef instead of turkey, used 2 cans of rotel tomatoes instead of the tomatoes and green chilis, and substituted one can of chili beans for the hominy. SO good!

Excellent recipe as is. I normally tweak recipes, but this is really good as it stands. The only thing I did differently is rinsed the beans instead of including the juice, and then added more chicken broth. I doubled the recipe and it made a lot! It doesn't have a ton of heat, so I added jalapeno slices on top for an extra kick. My new go to chili recipe!

Really enjoyed this. The only change I made was to cut the squash into 1/2" pieces (and I'm glad I did!) and omit the hominy because I didn't have any. Healthy and tasty! Served with cornbread, yummy! I liked another reviewer's advice about draining the kidney beans and replacing the juice with more chicken stock. I'll do that next time because I usually drain and rinse canned veggies before adding to a recipe. Thanks for sharing! I will definitely make this again!

My whole family loves this recipe. We cook it in a crock pot, and don't really measure anything, just kind of throw it all together. It disappears really fast!

Loved the chili! Used black beans and ground chicken instead of turkey and it turned out great.

This was easy to make and it was delicious.

I was very hesitant to add squash to chili, but i went for it (Acorn instead of Butternut). I forked the outside of the squash and baked for 15 mins at 400F before peeling and adding to pot. I replace the diced tomatoes & tomatoe sauce with 2 (10oz) cans of Spicy Rotel and a small can of tomato paste and 1 cup of broth. The recipe started out pretty bland, but was improved with additionalchili powder (total: 2 tblsp Chimayo Red + 2 tsp Pasilla)

Made it as is. Great low calorie dish that tastes great.

This dish is easy to make, healthy and delicious! I didn't change the recipe at all. I will be making it a lot this winter!

Used Great Northern beans instead of hominy, and also chopped up a bunch of bell peppers that needed to be used up and included those. Delicious seasonal meal!

I softened the squash for 15 mins in the oven at 400 degrees before peeling. I did agree that it needed to be cut into 1/2" pieces. I did boil the squash seperately for 10 mins to ensure it got soft. This lacked flavor so I added 1/4 tsp of cayenne pepper and it made it closer to 5 stars. I really enjoyed the squash and did not find it too sweet. I used tomato sauce as directed and it worked fine. I did not feel the broth needed to be increased. The hominy worked perfectly. I cut down the cumin to 1/2 TBS and it was still pretty potent. With adjustments this is worth making.

I made mine in the crock pot... delicious!

I was wondering if anyone took a short cut and used a can of Hormel Turkey Chili and added it after cooking the squash and adding any other veggies. Hormel Turkey Chili has a lot of flavor and you can save time by not having to chop all the other stuff and by not having to cook the turkey meat.

I doubled everything except the squash, chilies and diced tomatoes (I only had one can). I also used pinto beans instead of hominy. I added some cilantro as well. It came out great - even my kids ate it (including the squash which they thought were potatoes!)

Wonderful! Everyone loved it - picky eaters and hearty eaters alike!

This is a delicious chili recipe! Love making this

I made this chili just like you had it, except I left out the hominy. I did you hatch green chills (medium heat)- I've made this 4 times. my family loves it. It is a favorite around my family.

This chili is amazing! I used my crock pot and cooked the chili for about 8 hrs on high. The only change I made was to cut the squash smaller to cook faster. This is a new favorite at our house.

I only changed a few things but this turned out seriously amazing. Love the sweetness from the butternut squash. I don't think I can go back to normal chili after this. Changes I made were, seasoning the meat with crushed garlic, garlic salt and cooked onions and a little bit of the chili and cumin. And a pinch of sage and nutmeg to make it more sausage-y. Then I added the remaining ingredients to a crock pot and cooked on high for 4 hours or so. Also I used hunts petite cut tomatoes but they had a mild jalapeño flavor that I've never seen before and it really made a nice addition to this. I didn't have hominy either so I sub-ed for white beans. So good, will def make this again!!!

I used black beans instead of kidney and omitted the hominy. Delicious, healthy meal!

I made this recipe basically as written. I didn't have hominy (didn't even know what it was), so I used corn and I added a little more chicken broth...it came out delicious! I thought the seasonings were perfect and the house smelled wonderful! This recipe is great! I have never cooked with butternut squash...I'm so glad I found this recipe. I will make it again...and again...thanks for the wonderful recipe! : )

Simple and delicious! Been wanting new recipes for butternut squash and this is great! Since I didn't have kidney beans and hominy in pantry I fortunately has a can of southwestern bean salad. It has black beans, corn, hominy, and kidney beans all in one can! Awesome. Highly recommend trying this super easy recipe.

I tried this as a base for mixing two recipes, so I had a few variations, but my family absolutely loved it: I used black beans instead of white, and pureed 1/2 of a butternut squash (as my hubby had questions about squash in chili -- he's not a squash fan.) I also added red and green peppers (cooked with the onion and garlic) half a bag of frozen corn, dried cilantro and a couple dried bay leaves, and 3 spring (green) onions. No tomato sauce or hominy. No salt at all (there's enough in the canned beans and tomatoes). Yes black and cayenne pepper, and in fact a little too much of it. That's where the puree came in handy. I'd only used half of the puree at first, but when I got heavy-handed on the pepper, I used the other half to calm the heat, and it worked beautifully. It was still spicy, but calm enough for my 6 year old to eat. As cooked, it was a little too soupy for my taste but paired with brown rice or quinoa, it made a very delicious and hardy meal. A very large pot did not last very long with only 3 people in the house. This is one of those dishes that tastes better the second day when all the spices come together. Also, because it is great topped with sour cream or avocado (more heat reducers) you can make it as spicy as you wish, and let individuals add toppings to suit their heat sensitivities. Served with cornbread, this dish was golden.

This is a great autumn chili! Like most chilis I think it gets better the next day. The squash was a new and exciting addition to chili, and is very welcome. I added a dash of salt and pepper and a 1/2 teaspoon of oregano for my own personal tastes. I can't wait to eat the leftovers!

Oh yeah, this is the good stuff! The only things I changed was using pinto beans instead of kidney, since I like them better; and I didn't have garlic salt so used a mix of regular salt and garlic powder. The hominy kind of makes it taste like cornmeal was added, which is a good thing, in my opinion. Delicious, hearty, and the perfect consistency that you can enjoy in a bowl with cheese and sour cream, and is also thick enough to use for nachos. (Plus is also healthier than the average chili!) Thanks for the recipe!

fantastic

Quite tasty. Even my 8-yr old who does not like a lot said, "Yum!" Also very straightforward to make. The only changes I'd make are adding a bit more broth to make it soupier (1 c total), a bit more meat, like 1.5# total, and a bit more spices, like adding 1 T of Ancho chili powder and a few dashes of Buffalo Tabasco Sauce.

Wow, delicioius. Left out hominy and added chopped bell pepper. But neither were responsible for the fabulous taste. Thanks for sharing.

Add brown sugar!!! This recipe was delicious with some tweaking. After reading many other reviews I did increase chicken stock to 3/4 cup, added tomato paste instead of sauce, and also included approx 1 tsp of red pepper flakes, and all spice. I also added closer to 2 tsp of garlic salt & just a dash of cayenne pepper (I like spicy food). When the chili was ready I was a bit dissapointed. I could see how others said the flavors didn't really "mesh." Then I realized it needs a bit of sugar to cut all of that acid. I added about 1/4 cup dark brown sugar and it made all the difference...seriously!!! So yummy!! My fiance doesn't like butternut squash at all, and he never eats leftovers. He ate it on Sunday & Monday nights, and raved with every bite. Thanks for the great recipe!

I added 1 1/2 TBS of All Spice and 1 1/2 tsp of cinnamon. I followed the other person's suggestion about throwing the squash in the oven and cutting the squash smaller. I wish I would have cooked it even longer because I let it simmer for 50 minutes and the squash still wasn't very soft.

This is by far one of our favorite soup recipes!!!! The butternut squash gives it a sweet flavor

Yumm! To up the spice level, I added smoked paprika, cayenne pepper and roasted the butternut squash first. Then, to balance that out, served with some fresh squeezed lime.

It's a really good and simple recipe, I make a double batch and freeze it for later use. I find shredding Gruyere Cheese over the final product when serving adds a great nutty flavor.

The entire family loved this chili!

This is great chilli! I added a few things (of course). Black beans and butter beans. And I amped up the chilies a little bit. I'm taking it to a tailgater and I'm sure it will be gone. I think next time I'll add a habenero just for that delicious taste. I really like this recipe. It didn't get five stars because peeling the butternut squash is a pain-in-the-butternut. So it took me longer than i expected to make it. But, the taste makes it worth it.

I roasted and put puree into the slow cooker, added a cup of corn, a can of mushrooms, tomato soup instead of sauce, white beans instead of hominy, garlic powder instead of g. salt. Mexican cheese and cracked tortilla chips and you're set!

WOW...lean meat and healthy fiber!! First time I printed and made this recipe was 2012 and made it I made it exactly as written and it was great. Since then I've made it numerous times and THE ONLY changes I made was to use 3/4 tablespoon cumin, 3/4 tablespoon chili powder, and 3/4 tablespoon smoked chipotle powder. Thank you CPolencheck for an amazing recipe using butternut squash :)

this is a good base chili recipe. the butternut squash makes it extra special! and the turkey helps to reduce some of the fat. i used fire roasted tomatoes, omitted the hominy and replaced it with chickpeas. i've also added black beans and corn. still awesome!