Butternut Squash and Turkey Chili

55 mins (prep 15, cooking 40)
13 ingredients
8 servings
What to do with all that leftover squash? When in doubt...make a chili! You can make this into a "sweet" chili by adding a sweetener of choice. I use lean ground turkey. NOTE: Please do not use corn grits. The hominy referred to is a canned vegetable.

Categories:  <-60-mins , main-dish , squash , vegetable , one-dish-meal , chili , time-to-make ,
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Serving Size (136.28 g)
Servings 8
Amount per Serving
Calories 265.01 Calories from Fat 35.01
% Daily Value *
Total Fat 3.89g 47.82%
Saturated Fat 0.54g 21.59%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1028.21mg 342.74%
Total Carbohydrate 47.9g 127.72%
Dietary Fiber 17.26 g 552.46%
Sugars 2.58 g %
Protein 16.74g 267.84%
Vitamin A 11339.39IU% Vitamin C 12.41mg%
Calcium 178.05mg% Iron 8.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
extra lean ground turkey, medium onion, anaheim, chopped, diced tomatoes, yellow hominy, low-sodium tomato sauce, fat free chicken broth