Butternut Squash & Turkey Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 357.1
- Total Fat: 5.8 g
- Cholesterol: 40.0 mg
- Sodium: 1,608.1 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 17.1 g
- Protein: 24.1 g
View full nutritional breakdown of Butternut Squash & Turkey Chili calories by ingredient
Introduction
Delicious, award-winning recipe from greendogwine.com.This can be a great vegetarian recipe as well, just elimate the turkey. Delicious, award-winning recipe from greendogwine.com.
This can be a great vegetarian recipe as well, just elimate the turkey.
Number of Servings: 8
Ingredients
-
2 medium sized Butternut Squash
2 14 oz cans of Kidney Beans (1 dark, 1 light)
1 14 oz can of Great Northern Beans
1 14 oz can of White Hominy
1 12 oz can of Petite Diced Tomatoes with Green Chilies
2 14 oz cans of Tomato Sauce
1/2 of a jar of Banana Peppers (about 1/2 cup)
4 Tbs. Minced Garlic
1 lb lean Ground Turkey
Sea Salt
Directions
Chop 1 Butternut Squash into cubes, salt heavily with sea salt, and raost in the oven at 375 for 45 minutes.
Chop the 2 onions to desired size, and start cooking those over medium heat.
Chop the other Butternut Squash into cubes.
Add garlic and ALL canned ingredients to the onion mixture
Add the chopped butternut squash (not the one roasting in the oven) to the onion/garlic/canned mixture
Add spices
Brown the turkey and add to the pot. Give it all a good stir and then bring it to boil. Once it's boiling, reduce heat and let it simmer for another 20 minutes.
Right about this time, the roasted squash should be done. Add it to the mix.
Let it sit overnight so all the flavors really meld. Serve!
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEEB.
Chop the 2 onions to desired size, and start cooking those over medium heat.
Chop the other Butternut Squash into cubes.
Add garlic and ALL canned ingredients to the onion mixture
Add the chopped butternut squash (not the one roasting in the oven) to the onion/garlic/canned mixture
Add spices
Brown the turkey and add to the pot. Give it all a good stir and then bring it to boil. Once it's boiling, reduce heat and let it simmer for another 20 minutes.
Right about this time, the roasted squash should be done. Add it to the mix.
Let it sit overnight so all the flavors really meld. Serve!
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEEB.