Turkey and squash chilli

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    Turkey and squash chilli

    Turkey and squash chilli

    (337)
    50min


    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    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.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (337)

    Reviews in English (337)

    by
    254

    This recipe has so many delicious ingredients however it needs tweaking for them to come together and each flavor not stand out too much from the others. Next time I make this and I do want to try it again, I'll cut the squash into smaller pieces, increase the broth to about a cup, use tomato paste instead of tomato sauce and add more garlic and onion. I'll also try simmering it in my dutch oven a little longer too. One tip with the butternut: before you do anything pierce the skin of the squash a few times and put it in the oven at about 400* about the time the turkey is done browning you can take the squash out of the oven (it will be hot) and cut the skin off and chop much more easily.  -  16 Jan 2009  (Review from Allrecipes US | Canada)

    by
    116

    I was amazed at how well this turned out. this is a great autumn chili! I made a few changes based on what I had around. Instead of chilies, I just added one serrano pepper, and cayenne pepper and red pepper flakes to keep it spicy. I also added allspice, and it *really* brought everything together. i left out the tomatoes, added more beans (I don't like chunky tomato bits). really though, i really think the allspice made it FABULOUS. my boyfriend doesnt much care for ground turkey or squash, but he loved it too.  -  21 Oct 2008  (Review from Allrecipes US | Canada)

    by
    64

    Excellent. The only changes I made were to use corn instead of hominy, just because that's what I had on hand, and I added some oregano. Great flavor, we really enjoyed it. Thank you!  -  09 Oct 2009  (Review from Allrecipes US | Canada)

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