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Turkey and Butternut Squash Chili

4

50 min

Turkey and Butternut Squash Chili

Turkey and Butternut Squash Chili Photo 1

Time

50 min

Serving

12 persons

Calories

192

Rating

4.00★ (485)

Cuisine

Author: Victoria Buriak
This butternut squash chili with ground turkey and beans is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Ingredients

  • olive oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • ground turkey breast: 1 pound
  • butternut squash - peeled, seeded and cut into 1-inch dice: 1 pound
  • chicken broth: 0.5 cup
  • green chilies: 1 can (4.5 ounce can, chopped)
  • petite diced tomatoes: 2 cans (14.5 ounce cans)
  • kidney beans with liquid: 1 can (15 ounce can)
  • white hominy: 1 can (15.5 ounce can, drained)
  • tomato sauce: 1 can (8 ounce can)
  • chili powder: 1 Tbsp (to taste)
  • ground cumin: 1 Tbsp (to taste)
  • garlic salt: 1 tsp

Metric Conversion

Stages of cooking

Turkey and Butternut Squash Chili Photo 21
Turkey and Butternut Squash Chili Photo 3 2
  1. 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.
    Turkey and Butternut Squash Chili Photo 2
  2. 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. Jamie Justice Yost
    Turkey and Butternut Squash Chili Photo 3

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