Appetizers / Soups / Salads

Rachael Ray's Southwestern Style Succotash Chili takes several minutes to prepare.

Rachael Ray's Southwestern Style Succotash Chili takes several minutes to cook.

Rachael Ray's Southwestern Style Succotash Chili makes 6 servings.

The ingredients for Rachael Ray's Southwestern Style Succotash Chili are:

1 large acorn squash (about 2 pounds) - peeled, seeded and cubed
Salt and pepper
1 pound lean ground turkey
1 large onion, chopped
1 jalapeno, seeded and finely chopped
1 15-oz. can corn or 2 ears fresh corn, kernels sliced off cob (scant 2 cups)
3 15-oz. cans diced tomatoes (scant 6 cups)
1 15-oz. can baby lima beans (or 1 10-oz. bag frozen)
1 15-oz. can black-eyed peas (or 1 10-oz. bag frozen)
2 Tbsp. chopped fresh oregano

Here is how you make Rachael Ray's Southwestern Style Succotash Chili:

1. Preheat oven to 475 degrees. Line baking sheet with parchment paper. Add squash, season with salt and pepper, and bake until golden, 25-30 minutes.2. Meanwhile, in a large pan, cook the ground turkey over medium-high heat until no longer pink, about 3 minutes. Transfer to a bowl. Add onion, jalapeno, and corn to pan and cook over medium heat until corn begins to brown, about 8minutes. Stir in tomatoes, lima beans and black-eyed peas, oregano and turkey. Lower heat, cover and simmer until black-eyed peas are tender, about 20 minutes. Stir and baked squash and season with additional salt and pepper as desired.Number of Servings: 6Recipe submitted by SparkPeople user GIRANIMAL.

The nutritional information for Rachael Ray's Southwestern Style Succotash Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 345.3

• Total Fat: 6.8 g
• Cholesterol: 53.3 mg
• Sodium: 893.3 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 12.5 g
• Protein: 25.2 g