Butternut Squash Turkey Chili
Made in one pot with 33 grams of protein and 14 grams of fiber per serving, this turkey butternut squash chili recipe is a quick, easy, and healthy dinner idea. Plus, leftovers freeze well making it a great meal prep idea.
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Prep Time: 10 minutes -
Cook Time: 25 minutes
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Total Time: 35 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 pinch black pepper
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 can (14 oz.) diced tomatoes
- 1 tablespoon tomato paste
- 1 can (14 oz.) black beans, strained and rinsed
- 2 cups chicken broth, or vegetable broth
Instructions
- In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
- Add the ground turkey to the pot and cook, breaking it up with a wooden spoon or spatula, for another 5 minutes or until cooked through.
- Add the diced bell pepper and minced garlic to the pot and cook for 2-3 minutes until softened.
- Add the chili powder, cumin, paprika, salt, and black pepper, stir to coat the turkey and vegetable mixture, and cook for another 1-2 minutes until fragrant.
- Add the cubed butternut squash, diced tomatoes, tomato paste, and chicken broth, and stir to combine. Then add the black beans and stir again to combine.
- Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes or until the cubed butternut squash can easily be pierced with a fork. Taste and adjust the seasoning with salt and pepper as needed.
- The turkey and butternut squash chili can be served immediately with toppings of your choice or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Frozen Butternut Squash: Swap the fresh butternut squash for frozen, add it to the pot as per the instructions, but reduce the broth by 1/2 cup. The frozen squash will reduce water as it cooks, however, you can add additional broth at the end as needed.
To Use Whole Tomatoes: Swap the canned tomatoes for 4 whole tomatoes, seeded and diced.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder, skip step #1, and add it in step #4.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #4.
Nutrition
- Serving Size: 1 serving
- Calories: 457 calories
- Sugar: 11 grams
- Fat: 18 grams
- Carbohydrates: 47 calories
- Fiber: 14 grams
- Protein: 33 grams
Find it online: https://kaynutrition.com/butternut-squash-turkey-chili/
