Butternut Squash and Turkey Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
318 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash and Turkey Chili
Description
This chili brings together lean ground turkey and cubed butternut squash simmered with diced onion, red bell pepper, garlic, chipotles in adobo, cumin, oregano, and a touch of allspice. The addition of black beans and fire-roasted tomatoes adds depth and substance. The chili is cooked down with reduced sodium chicken broth, allowing the flavors to meld and the squash to become tender but intact.
The smoky heat from chipotles and their sauce pairs well with the natural sweetness of butternut squash, balanced by the earthiness of cumin and oregano. The chili thickens as it simmers uncovered during the final cooking stage, creating a rich consistency suited for a comforting meal.
It serves well garnished with fresh cilantro and optional toppings like shredded cheese, scallions, diced avocado, or a dollop of Greek yogurt or sour cream for added creaminess and contrast. This chili makes for a filling dinner especially during cooler months.
The recipe notes suggest substitutions like chili powder instead of chipotles if unavailable, and the option to use pre-cut squash to save time. For lower sodium, rinse canned beans well, and choose reduced sodium broth. The chili can be easily adapted to vegetarian by omitting turkey and using vegetable broth instead. Additional ingredients such as leafy greens, chickpeas, or lentils can be added for variety.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion medium, diced
- 1 red bell pepper diced
- 3 cloves garlic chopped
- 1 lb. ground turkey 93% lean
- 1 teaspoon chipotles in adobo seeded and chopped
- 1 teaspoon adobo sauce from can of chipotles
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- ¼ teaspoon allspice optional
- 1 butternut squash medium, peeled and cut into 1-inch cubes (about 4½ cups, 20 oz
- 2 black beans low sodium, canned 15 oz, drained and rinsed
- 2 diced tomatoes fire roasted, canned 14.5 oz
- 1 ½ cups chicken broth reduced sodium
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup cilantro chopped plus extra for garnish
Optional toppings:
- cheese shredded cheese; sliced scallions; diced avocado; also Greek yogurt or sour cream
- Greek yogurt
- sour cream
- scallions
- avocado
Instructions
- Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 4-5 minutes until partially softened. Add the garlic and cook another minute until fragrant. Add the ground turkey and brown it, breaking it into pieces. Season the mixture with a pinch of salt and pepper.
- Stir in the chipotles, adobo sauce, cumin, oregano, and allspice.
- Add the butternut squash, beans, tomatoes, broth, salt, and pepper. Bring the mixture to a boil then reduce to a simmer. Cover and cook 10 minutes, then uncover the pot and cook another 15-20 minutes until chili is thickened and squash is cooked through. Stir in the cilantro.
- Garnish chili with cilantro. Serve with any desired toppings.
Notes
- Chipotles in adobo provide smoky heat; substitute chili powder if unavailable.
- Pre-cut butternut squash can save preparation time.
- Use reduced sodium or no salt added black beans and chicken broth; rinse beans to reduce sodium further.
- Fire-roasted canned tomatoes add extra smokiness.
- For a vegetarian version, omit turkey and substitute vegetable broth.
- Add leafy greens, chickpeas, or lentils to increase bulk and nutrition as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1 portion | |
| Calories | 318kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 362mg | 15% |
| Potassium | 858mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 8504IU | 170% |
| Vitamin C | 37mg | 41% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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