Butternut Squash & Turkey Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217.4
- Total Fat: 7.5 g
- Cholesterol: 28.2 mg
- Sodium: 1,056.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.3 g
- Protein: 13.1 g
View full nutritional breakdown of Butternut Squash & Turkey Chili calories by ingredient
Introduction
A yummy, healthy alternative to the standard chili!**Please be aware, that when I put these ingredients into the calculator, it came up with much higher nutritional numbers than stated in the original recipe. **
This is what came with the actual recipe:
Per serving:
Calories: 143
Fat: 2.9g
Cholesterol: 20mg
Sodium: 653 mg
Total Carbs: 17.9g
Dietary Fiber: 5g
Protein: 11.5g A yummy, healthy alternative to the standard chili!
**Please be aware, that when I put these ingredients into the calculator, it came up with much higher nutritional numbers than stated in the original recipe. **
This is what came with the actual recipe:
Per serving:
Calories: 143
Fat: 2.9g
Cholesterol: 20mg
Sodium: 653 mg
Total Carbs: 17.9g
Dietary Fiber: 5g
Protein: 11.5g
Number of 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
* 1/2 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
* 1 tablespoon ground cumin
* 1 teaspoon garlic salt
Directions
1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the 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.
12 - 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAVAQUEEN74.
2. Add the 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.
12 - 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAVAQUEEN74.
Member Ratings For This Recipe
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CAHIBOMOM
I precooked/roasted the squash in the microwave, and pureed it after adding it to the chicken stock and tomatoes. It really thickens up the soup, and know one knows their eating squash after you spice your soup like any other chili. Recommend you try it. The entire family enjoyed this..kids too. - 1/6/09