BUTTERNUT SQUASH AND TURKEY CHILI

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Butternut Squash and Turkey Chili image

What to do with all that leftover squash? When in doubt...make a chili! You can make this into a "sweet" chili by adding a sweetener of choice. I use lean ground turkey. NOTE: Please do not use corn grits. The hominy referred to is a canned vegetable.

Provided by yogiclarebear

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 lbs extra lean ground turkey
1 lb butternut squash, peeled and cut into 1 inch pieces
1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans
1 medium onion, diced (3 oz)
4 1/2 ounces green chilies or 1 chopped anaheim chili
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can yellow hominy
1 cup low-sodium tomato sauce
1/2-1 cup fat free chicken broth (depending on how thick you like your chili!)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic salt
2 garlic cloves, minced

Steps:

  • In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
  • Add ground turkey and cook over medium heat.
  • When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
  • Add all other ingredients to pot and stir.
  • Bring to a boil over medium/high heat.
  • Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

Nutrition Facts : Calories 288.5, Fat 6.9, SaturatedFat 1.6, Cholesterol 48.9, Sodium 243.2, Carbohydrate 37.3, Fiber 9.1, Sugar 7.2, Protein 22.1

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