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Рецепт Butternut Squash and Turkey Chili

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The Chili Cook-Off is over in my kitchen and there is a winner: Butternut Squash and Turkey Chili. An article in Allrecipes Magazine (9/15) on tailgate chilies inspired me to add a new variety to my repertoire. So over a few weeks I tried each of the 5 recipes that were featured. They were all very good but this one for me was a standout. I like the flavorful sauce and combination of vegetables and beans. First time around I followed the recipe fairly close, tweaking just a bit on seasonings and flavors. If you also need a new take on chili for a change, try this one! (Yes, you can substitute ground beef or Italian sausage for the turkey.)

Порций: 10


Cost per serving $1.66 view details
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3 cloves garlic, minced
  • 1 pound ground turkey (light and dark meat, not just breast)
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 1/2 cups chicken broth (or more as needed for consistency)
  • 1 (4.5-ounce) can chopped green chiles
  • 2 (14.5-ounce) cans petite diced tomatoes
  • 1 (15-ounce) can kidney beans (for chili and soups I don’t drain & rinse)
  • 1 (15-ounce) can white hominy (for chili and soups I don’t drain & rinse)
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon sugar
  • 1 teaspoon Better Than Bouillon Chicken Soup Base
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Toppings (optional): sour cream and chopped cilantro


  1. Heat oil in a heavy 5-quart pot over medium heat.
  2. Add onions and cook stirring for 5 minutes.
  3. Add garlic and turkey and cook, stirring, breaking up turkey lumps, until turkey is no longer pink, about 5 minutes.
  4. Add remaining ingredients except salt and pepper and toppings, and bring to a simmer.
  5. Reduce heat to medium-low and cook covered, until squash is tender, about 20 minutes, adding additional chicken broth as needed for consistency. Taste and correct for seasoning with salt and pepper as desired.
  6. (Optional: Serve with sour cream and cilantro or other toppings as desired.) Yield: about 3 quarts.

Nutrition Facts

Amount Per Serving %DV
Serving Size 343g
Recipe makes 10 servings
Calories 318  
Calories from Fat 96 30%
Total Fat 10.75g 13%
Saturated Fat 2.8g 11%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 636mg 27%
Potassium 551mg 16%
Total Carbs 23.3g 6%
Dietary Fiber 5.4g 18%
Sugars 4.74g 3%
Protein 16.94g 27%
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