Dinner

Butternut Squash and Turkey Chili is for Dinner.

Butternut Squash and Turkey Chili takes 20 minutes to prepare.

Butternut Squash and Turkey Chili takes 60 minutes to cook.

Butternut Squash and Turkey Chili makes 8 servings.

The ingredients for Butternut Squash and Turkey Chili are:

2 medium sized Butternut Squash
2 14 oz cans of Kidney Beans (1 dark, 1 light)
1 14 oz can of Great Northern Beans
1 14 oz can of White Hominy
1 12 oz can of Petite Diced Tomatoes with Green Chilies
2 14 oz cans of Tomato Sauce
1/2 of a jar of Banana Peppers (about 1/2 cup)
4 Tbs. Minced Garlic
1 lb lean Ground Turkey
Sea Salt

Here is how you make Butternut Squash and Turkey Chili:

Chop 1 Butternut Squash into cubes, salt heavily with sea salt, and raost in the oven at 375 for 45 minutes.Chop the 2 onions to desired size, and start cooking those over medium heat.Chop the other Butternut Squash into cubes. Add garlic and ALL canned ingredients to the onion mixtureAdd the chopped butternut squash (not the one roasting in the oven) to the onion/garlic/canned mixtureAdd spicesBrown the turkey and add to the pot. Give it all a good stir and then bring it to boil. Once it's boiling, reduce heat and let it simmer for another 20 minutes.Right about this time, the roasted squash should be done. Add it to the mix.Let it sit overnight so all the flavors really meld. Serve!Number of Servings: 8Recipe submitted by SparkPeople user ANNIEEB.

The nutritional information for Butternut Squash and Turkey Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 357.1

• Total Fat: 5.8 g
• Cholesterol: 40.0 mg
• Sodium: 1,608.1 mg
• Total Carbs: 56.3 g
• Dietary Fiber: 17.1 g
• Protein: 24.1 g

The dietary needs meet for Butternut Squash and Turkey Chili is Low Fat