Chili Pic

Butternut Squash & Turkey Chili


2 tablespoons olive oil

1 chopped onion

2 cloves minced garlic

1 pound ground turkey breast

1 pound butternut squash – peeled, seeded and cut into 1-inch dice

1/2 cup chicken broth

1 (4.5 ounce) can chopped green chilies

2 (14.5 ounce) cans petite diced tomatoes

1 (15 ounce) can kidney beans with liquid

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon garlic salt


Heat the olive oil in a large pot over medium heat

Stir in the onion and garlic, cook and stir for 3 minutes

add the turkey, and stir until crumbly and no longer pink

Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce

Season with chili powder, cumin, and garlic salt

Bring to a simmer, then reduce heat to medium-low

cover, and simmer until the squash is tender, or about 20 minutes

Nutrition Information per serving (1 cup)

138 Calories

CHO: 18 g

Protein: 5 g

Fat: 5 g

(Recipe adapted from

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