Sauté onions in cooking oil until cooked clear and nice and browned.
Combine onion, turkey, butternut squash, bell pepper, carrots, canned ingredients, broth, sugar and spices in a large pot.
Bring to a boil and simmer stirring occasionally for 45 minutes or until butternut squash and carrots are cooked.
Serve with a dollop of Crema Mexicana or Créme Fraiche.
I wouldn't use regular sour cream, as this is a sweet chili. The crema adds just the right amount of creamy sourness without overpowering. Pumpkin beer to drink goes phenomenally well with this!
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|Serving Size: 1 Serving (1300g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (14%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 56.9mg||17 %|
|Sodium 3050mg||105 %|
|Potassium 1464.7mg||39 %|
|Total Carbohydrate 97.9g||29 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 81.4g|
|Protein 23.1g||33 %|
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Calories per serving: 538
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