Butternut Squash and Turkey Chili
Warm up with a hearty bowl of Butternut Squash and Turkey Chili, a nutritious twist on a classic comfort dish. This flavorful recipe pairs lean ground turkey with sweet, tender cubes of butternut squash, creating a delightful balance of savory and subtly sweet. A bold blend of chili powder, cumin, smoked paprika, and a hint of cinnamon infuses each bite with depth and a slight smokiness, while black beans add protein and texture. Simmered to perfection in a tomato-rich base with a splash of chicken broth, this wholesome chili is both satisfying and nourishing. Ready in just over an hour, it's perfect for weeknight dinners or make-ahead meals. Top it off with creamy avocado slices and fresh cilantro for a vibrant finish, and enjoy the cozy flavors of fall in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 cups, peeled and cubed Butternut squash
- 28 ounces Canned diced tomatoes
- 15 ounces, rinsed and drained Canned black beans
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped (optional, for garnish) Fresh cilantro
- 1 sliced (optional, for topping) Avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Remove the turkey from the pot and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed butternut squash to the pot and stir to combine.
Return the cooked turkey to the pot and add the diced tomatoes, black beans, chicken broth, and tomato paste. Stir well to combine.
Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the chili for 30-35 minutes, stirring occasionally, until the butternut squash is tender and the flavors have melded together.
Taste the chili and adjust seasoning, adding more salt or spices if desired.
Ladle the chili into bowls and garnish with fresh cilantro and sliced avocado, if using. Serve warm.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 82.9 g | 296% | |
| Total Sugars | 46.7 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6378 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
