Turkey Butternut Squash Chili
A hearty and healthy chili featuring lean ground turkey and sweet butternut squash, perfect for a cozy autumn meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound lean ground turkey
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can diced tomatoes 15 ounce, undrained
- 1 can kidney beans 15 ounce, rinsed and drained
- 1 can black beans 15 ounce, rinsed and drained
- 2 cups butternut squash peeled, seeded, and cubed
- 2 cups chicken broth low sodium
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, until fragrant.
- Pour in the diced tomatoes (undrained), rinsed kidney beans, rinsed black beans, cubed butternut squash, and chicken broth. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the butternut squash is tender and the flavors have melded together. Stir occasionally.
- Taste and adjust seasoning if needed. Serve hot, with your favorite toppings.
Notes
Optional toppings include shredded cheese, sour cream, avocado, or chopped cilantro.