Butternut Squash and Turkey Chili
A hearty and healthy chili combining lean ground turkey and sweet butternut squash, perfect for a comforting dinner packed with flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced butternut squash
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add ground turkey to the pot and cook, breaking it up with a spoon, until browned and cooked through.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
- Add diced butternut squash, diced tomatoes with their juice, kidney beans, and chicken broth. Stir to combine.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until butternut squash is tender and chili has thickened.
- Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro if desired.
Notes
For extra depth, serve with a dollop of Greek yogurt and shredded cheddar cheese, or add a squeeze of fresh lime juice just before serving.