a chewy candy or biscuit that tastes fantastically of dates.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
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 or to taste
- 1 tablespoon ground cumin or to taste
- 1 teaspoon garlic salt
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
- Add 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
| Calories | 192 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 600 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Very good base recipe. I wll increase spices next time to give it a little more zing. Great combination of ingredients though. I love the diced red pepper in it!
Very tasty and easy to make. It is a recipe that I make over and over again.
I added a pablano pepper and ground up some pasilla chiles and that kicked it up a notch!
Loved it, with a few tweaks. Skipped the hominy, since I didn’t have any. 1/2 Tbsp Cumin and 1 Tbsp Chili powder. Two cans of diced tomatoes, and 1 Tbsp tomato paste – instead of tomato sauce. I cooked this in a dutch oven, so the wide bottom allowed the chili to cook evenly and quickly. Not super super, but my kids prefer the more mellow flavor. Served with avocado and greek yogurt. I will definitely make this again.
Delicious with some modifications! I used 2 cans diced tomatoes with green chiles (rather than adding chiles separately). I also added a small chopped green pepper and fried it up with the onion at Step 1. I took another reviewer’s advice and added a tbsp of allspice instead of cumin which really gave it a lovely autumn flavor. Next time I will do that again and add 1/2 tbsp of cumin to see what that does. This was my first home made chili and it was simple and delicious. My husband, who does not like butternut squash, loved this recipe!
Good healthy recipe that I cooked in a slow cooker all day. Next time I’m going to add more spices so it has more of a bite.
Love this meal. It’s so easy and low cal and healthy. Make it quite often.
Amazing! I used 1.5lbs turkey and skipped the hominy. I used 2/3 T of cumin and added a dash of allspice. I served it with sour cream.
I added chicken stock instead and fried up some hot jalapenos and misc peppers with the onion garlic and olive oil. I added a little bit more stock that the recipe so I simmered it for a little bit longer and it came out great!
Love this recipe! Definitely doesn’t “need anything”. I made the mistake of cutting the squash too big which needed extra cooking time. What I would do differently though, is buy precut frozen squash for the extra $5 to save time. Took me way too long to peel and cut a squash for the first time!
I made this recipe as is before adding anything else and it was just okay to me. the Butternut squash was too large, I would cut it into 1/2 inch pieces next time. I added a generous amount of onion powder and garlic powder as well, which improved the flavor some. it was a bit bland for my taste.
This is a really good recipe. I changed it up a little though. I used sweet potatoes instead of squash. I subbed tomato sauce for a can of chopped tomatoes. Though it did not call for it in the ingredients, I added frozen corn.
This is simply delicious! I will definitely make this again. I followed the recipe’s directions, but substituted for ingredients I didn’t have. I’m allergic to onions so I always use extra garlic. Used: green peppers instead of green chilies; garbanzo beans instead of hominy; corn instead of kidney beans; spaghetti sauce instead of tomatoes. With this many substitutions, maybe I should write up a new recipe.
Omg. It was all I could do to stop eating! I added 1 tbsp garam masala and used a tin of undiluted chicken broth. Amazing!
this is a regular meal for my family with 2 kids who both love it!
Was a surprise hit! Almost followed recipe entirely but added extra jalapeño and cumin, as we like things spicy.
This was my first chili with butternut squash. It was perfect. Thank you.
Sister-in-Law recommended this to me and I was a little hesitant but forged ahead because of her recommendation. So glad I did. Did not change anything. Have made this several times using the various methods of prepping the squash. Aside from buying it already cut up at the market, the microwave worked great. I have made this several times and it is great either with hominy or with corn. For those hesitant to try turkey in their chili, or not sure of squash in their chili–try it you’ll like it!
Great way to use up extra butternut squash from your CSA 🙂 Made a couple changes/substitutions based on what I had on hand but overall I don’t think it changed the original flavor profile. I had just picked up ground beef through the Flashfood app so I used that; I had cans of Rotel tomatoes with green chilis so I used those instead of the can of green chili and the cans of diced tomatoes; I used a bag of frozen corn instead of the hominy; and since I prefer my chili to be very thick I used a can of tomato paste instead of the tomato sauce to reduce the liquid. I think my squash cubes were too big and I had to cook it twice as long as recommended. Next time I might drain the beans to reduce the liquid even further but overall the resulting dish was delicious.
So good! Used leftover turkey that had been smoked on the grill for Thanksgiving, as well as 1 cup of the broth made from the turkey. Used a can of Rotel tomatoes and mild chilies, a can of petite diced and a can of crushed tomatoes. Added a bit of Allspice as recommended by another reviewer. Also added 1/3 cup quinoa because it was not as thick as I wanted and that worked well! I was afraid the squash would just mush into the chili, but the squares are holding up even after cooking and stirring. They add a nice texture and color but their flavor is a bit lost in the other spices.
I used only pinto beans.