Turkey and squash chilli

    Turkey and squash chilli


    253 people made this

    About this recipe: A deliciously different chilli recipe. Minced turkey is simmered with butternut squash, green chillies, tomatoes, kidney beans, sweetcorn and passata. Enjoy with potatoes, rice, corn bread or tortilla chips.

    Serves: 12 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 450g minced turkey breast
    • 450g butternut squash, peeled, seeded and cut into 2.5cm cubes
    • 125ml chicken stock
    • 1 (130g) tin chopped green chillies
    • 2 (400g) tins chopped tomatoes
    • 1 (400g) tin kidney beans with liquid
    • 1 (440g) tin white hominy, drained
    • 225g passata
    • 1 tablespoon chilli powder
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic salt

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey and stir until crumbly and no longer pink.
    2. Add the butternut squash, chicken stock, green chillies, tomatoes, kidney beans, hominy (or sweetcorn) and passata; season with chilli powder, cumin and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover and simmer until the squash is tender, about 20 minutes.


    Tinned chopped green chillies can be purchased online. Alternatively, you could use fresh chillies to taste

    If tinned white hominy is unavailable, use regular sweetcorn.

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