SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.3
  • Total Fat: 6.8 g
  • Cholesterol: 53.3 mg
  • Sodium: 893.3 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 12.5 g
  • Protein: 25.2 g

View full nutritional breakdown of Rachael Ray's Southwestern Style Succotash Chili calories by ingredient
Report Inappropriate Recipe

Rachael Ray's Southwestern Style Succotash Chili

Submitted by: GIRANIMAL

Introduction

From Every Day with Rachael Ray. Hers called for ground beef and poblano peppers; I used turkey and a jalapeno. From Every Day with Rachael Ray. Hers called for ground beef and poblano peppers; I used turkey and a jalapeno.
Number of Servings: 6

Ingredients

    1 large acorn squash (about 2 pounds) - peeled, seeded and cubed
    Salt and pepper
    1 pound lean ground turkey
    1 large onion, chopped
    1 jalapeno, seeded and finely chopped
    1 15-oz. can corn or 2 ears fresh corn, kernels sliced off cob (scant 2 cups)
    3 15-oz. cans diced tomatoes (scant 6 cups)
    1 15-oz. can baby lima beans (or 1 10-oz. bag frozen)
    1 15-oz. can black-eyed peas (or 1 10-oz. bag frozen)
    2 Tbsp. chopped fresh oregano

Directions

1. Preheat oven to 475 degrees. Line baking sheet with parchment paper. Add squash, season with salt and pepper, and bake until golden, 25-30 minutes.
2. Meanwhile, in a large pan, cook the ground turkey over medium-high heat until no longer pink, about 3 minutes. Transfer to a bowl. Add onion, jalapeno, and corn to pan and cook over medium heat until corn begins to brown, about 8minutes. Stir in tomatoes, lima beans and black-eyed peas, oregano and turkey. Lower heat, cover and simmer until black-eyed peas are tender, about 20 minutes. Stir and baked squash and season with additional salt and pepper as desired.

Number of Servings: 6

Recipe submitted by SparkPeople user GIRANIMAL.






Great Stories from around the Web


Rate This Recipe