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Add a photoThe 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.)
Ingredientes
- 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
Direcciones
- Heat oil in a heavy 5-quart pot over medium heat.
- Add onions and cook stirring for 5 minutes.
- Add garlic and turkey and cook, stirring, breaking up turkey lumps, until turkey is no longer pink, about 5 minutes.
- Add remaining ingredients except salt and pepper and toppings, and bring to a simmer.
- 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.
- (Optional: Serve with sour cream and cilantro or other toppings as desired.) Yield: about 3 quarts.
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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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