The photo intrigued me enough to rip out the recipe from the magazine. It is really more of a Mexican thick soup, not really a chili, at least not what I consider chili. It has turkey sausage, onions, cilantro, hominy, butter nut squash, big oregano flakes, and green chili enchilada sauce. Oh my gosh - it is so good. Every time I walk by, I have to stop and get a small taste. It is ready to eat now, but I let it cool down a bit and put it in a crock pot. Even better? I used the tools on WeightWatchers.com and it figured the points per serving.
Here's the recipe:
2 T. EVOO
1 lb. cooked turkey sausages cut into 1 inch pieces
1 large onion, diced
1 1/2 tsp. dried Mexican Oregano
4 large garlic cloves, minced
1 15-ounce can hominy, undrained
1 c. green chili enchilada sauce
1/2 c. fresh cilantro, chopped
2 c. cubed, peeled butternut squash
Heat oil in large pot over medium heat. Add sausage. Saute until heated through, about 4 minutes.
Add onion oregano and garlic. Stir 2 minutes.
Add hominy, enchilada sauce, 1/2 c. cilantro, and squash. Bring to a simmer.
Cover and reduce heat to med-low. Simmer until squash is tender, stirring occasionally, approximately 12 minutes.
Uncover and simmer to thicken, if desired.
Transfer to bowl. Serve.
Mmmmm!! Very tasty. Enjoy!