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Butternut Squash and Turkey Chili
January 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 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.

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