Rachael Ray's Southwestern Style Succotash Chili
- Number of Servings: 6
Ingredients
1 large acorn squash (about 2 pounds) - peeled, seeded and cubedSalt and pepper1 pound lean ground turkey1 large onion, chopped1 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
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.
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.
Nutritional Info 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
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