September Recipes

Sweet 'n' Spicy Slow-Cooked Chili

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Bowl of Sweet n Spicy Slow-Cooked Chili
Hands On:
30 minutes
Total Time:
390 minutes


  • 4 medium poblano peppers
  • 4 medium Anaheim peppers
  • 1 tbsp Gustare Vita olive oil
  • 2 lb fresh turkey breast chops
  • 1 lb butternut squash, peeled and chopped
  • 1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed
  • ¾ cup white onions, chopped
  • 2 tbsp fresh sage, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 tsp Hy-Vee salt
  • 1 tsp Hy-Vee black pepper
  • 4 cloves garlic, minced
  • 2 (32-oz.) containers chicken stock
  • 1 (15.5-oz.) can Hy-Vee golden hominy, drained
  • 1 jalapeño pepper, sliced; for garnish
  • 1 shallot, sliced; for garnish
  • Italian parsley sprigs, for garnish
  • lime wedges, for serving
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Preheat broiler to HIGH. Place poblano and Anaheim peppers in a rimmed baking pan. Drizzle with olive oil. Broil 6 inches from heat for 8 to 10 minutes or until charred, turning occasionally. Transfer peppers to large glass bowl; cover with plastic wrap. Let stand for 20 minutes or until cooled.
Peel and seed peppers. Place peppers in food processor. Cover and pulse until chopped. Transfer chopped peppers to 8-quart slow cooker. Add turkey, butternut squash, cannellini beans, onions, sage, oregano, salt, black pepper, and garlic. Add chicken stock. Cover and cook on LOW heat for 5½ hours. Add hominy; cover and cook for 30 minutes more or until tender.
Transfer turkey to cutting board. Shred turkey using 2 forks; return to mixture in slow cooker.
To serve, ladle chili into bowls. Garnish with jalapeño, shallot, and parsley; serve with lime wedges, if desired.

Nutrition Facts

Serves: 9
Amount Per Serving
Calories: 33
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 9mg 3%
Sodium: 153mg 7%
Total Carbohydrate: 3g 1%
Dietary Fiber: 1g 3%
Sugars: 1g 1%
Protein: 4g 8%

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