Description
A nourishing, one-pot meal that bridges the gap between classic comfort food and modern, wellness-focused cooking. This hearty chili combines lean ground turkey with the earthy, sweet notes of butternut squash, the subtle crunch of protein-rich quinoa, and the vibrant freshness of edamame. Perfectly spiced and fiber-dense, it provides a warm, satisfying dinner that is both family-friendly and efficient to prepare, ensuring a healthy and calm mealtime experience for your household.
Ingredients
1.25 pounds lean ground turkey
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 cups butternut squash, peeled and cubed
1/2 cup dry quinoa, rinsed
1 (28 ounce) can crushed tomatoes
2 (10 ounce) cans diced tomatoes with green chilies
1 (15.5 ounce) can black beans, rinsed and drained
1 (11 ounce) can sweet corn kernels
1 cup shelled edamame
1 cup low-sodium chicken broth
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
In a large pot or Dutch oven, brown the ground turkey over medium-high heat until fully cooked.
Add the onion and garlic to the pot, sautéing until the onion is softened and translucent.
Stir in the chili powder, cumin, salt, and pepper, ensuring the meat is well coated with spices.
Add the crushed tomatoes, diced tomatoes with green chilies, chicken broth, and rinsed quinoa.
Bring the mixture to a simmer, then cover and cook for about 15 minutes.
Add the cubed butternut squash, black beans, corn, and edamame.
Continue to simmer, covered, for another 15 to 20 minutes, or until the squash is tender and the quinoa is fully cooked.
Taste and adjust seasoning if necessary before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes beautifully for up to 3 months. To keep it strictly gluten-free, ensure your chicken broth is certified GF.