Description
This Butternut Squash Turkey Chili is cozy, hearty, and full of fall flavor. Made in one pot with pumpkin puree for the perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound 93% lean ground turkey
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and finely diced
- 3 cloves garlic, minced
- 3 cups peeled, diced butternut squash (½-inch cubes)
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can crushed tomatoes
- 1 ½ cups low-sodium chicken broth
- 1 cup pumpkin puree
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon pumpkin pie spice
- Sea salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey, onion, and bell pepper. Cook for 5–6 minutes, breaking up the turkey, until it’s browned and the veggies are softened. Stir in the jalapeño and garlic and cook for another minute.
- Stir in the chili powder, cumin, paprika, and pumpkin pie spice. Add a pinch of sea salt and pepper.
- Add the butternut squash, kidney beans, crushed tomatoes, broth, and pumpkin puree. Stir well to combine.
- Bring to a low boil, then reduce the heat to a simmer. Cover and simmer for 25-30 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
- Taste and adjust seasonings, as needed. Serve warm with your favorite toppings.
Notes
If you like your chili a little thinner, add in a few extra splashes of broth.
To store, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, you may need to add a little extra broth or water for desired consistency.
Nutritional Values per serving are approximates only. Calculated with 6 servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 278
- Sugar: 7.5 g
- Sodium: 507.8 mg
- Fat: 10.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.2 g
- Fiber: 7.6 g
- Protein: 21.5 g
- Cholesterol: 56 mg