Description
Craving something warm and filling but equally nutritious and satisfying? This Butternut Squash Chili with Turkey uses classic chili ingredients and hearty squash to deliver a cozy, flavor-packed meal.
Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 white onion, chopped small
- 1 green pepper, chopped small
- 3 cloves garlic
- 1.5 lb ground turkey
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp cinnamon
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 5–6 heaping cups diced butternut squash
- 2 cups chicken stock or vegetable stock
Instructions
1. In a dutch oven or large saucepan, heat avocado oil over medium-high heat. Add chopped onion and green pepper. Sauté for 3-4 minutes until beginning to soften.
2. Add garlic and stir until fragrant. Add ground turkey and cook until no longer pink.
3. Stir in the kidney beans, black beans, diced tomatoes, and tomato sauce.
4. Add chili powder, cinnamon, cumin, smoked paprika, salt, and pepper. Stir until well combined.
5. Add the diced butternut squash and pour in the chicken or vegetable stock.
6. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes or until the squash is fork-tender.
7. Serve hot. Optionally top with Greek yogurt, cheese, green onions, or chips.
Notes
This chili is naturally gluten-free and great for meal prep.
Feel free to adjust the spice level by increasing chili powder or adding a dash of hot sauce.
Can be frozen in portions for up to 3 months. Reheat gently on the stovetop or in the microwave.