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.
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
1 tablespoon chilli powder
1 tablespoon ground cumin
1 teaspoon garlic salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
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.
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.