Butternut Squash and Turkey Chili
User Reviews
4.8
Butternut Squash and Turkey Chili
Description
Butternut Squash and Turkey Chili starts by sautéing onion and garlic, then browning ground turkey. Ground spices including turmeric, cumin, chili powder, cayenne, and cinnamon are briefly cooked with the meat. Butternut squash chunks, vegetable broth, diced tomatoes, coconut milk, red lentils, tomato paste, and apple cider vinegar are added and pressure cooked for 15-20 minutes. After cooking, chopped kale or spinach is stirred in off-heat.
This chili blends the savory flavor of turkey with the sweetness of squash and creaminess from coconut milk, while red lentils add body and protein. The spices provide warmth without overwhelming heat, and the addition of leafy greens gives freshness and nutrition. The pressure cooker method speeds cooking, making the squash tender and flavors melded.
The chili can be served over cooked brown rice or quinoa. It stores well in the fridge for up to five days or can be prepared in a slow cooker with adjusted times. This makes a comforting, nutrient-dense dinner suitable for meal planning.
Ingredients
- ½ Tablespoon olive oil
- 1 medium onion diced
- 4 large garlic minced, cloves
- 2 teaspoons Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper to taste, ground
- 1 lb ground turkey
- 1 medium butternut squash peeled, seeded and chopped (about 5 cups)
- 4 cups vegetable broth low-sodium
- 1 oz can diced tomatoes
- 1 oz can coconut milk light
- ½ cup red lentils rinsed, dried
- 3 Tablespoons tomato paste
- 2-3 teaspoons apple cider vinegar
- 1-2 cups kale or spinach, chopped
- cilantro for garnish, chopped cilantro and sliced green onions
- green onion for garnish, chopped cilantro and sliced green onions
- brown rice optional, or quinoa, cooked
Instructions
Pressure cooker:
- Push the sauté/browning/meat button on your pressure cooker. Add oil to the inner pot.
- Sauté onion and garlic for 3-5 minutes.
- Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
- Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
- Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
- Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
- Press cancel on the pressure cooker and then press the soup/stew button. The timer should be set to 15-20 minutes.
- Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open (I use tongs for this). Once the steam is released, remove the lid and add in chopped kale or spinach. Give the chili a stir and let sit for a couple minutes to allow the greens to wilt.
- Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.
Stove Top:
- Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.
- Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
- Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
- Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.
- Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the chili uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
- Add in kale or spinach, stir to combine and let sit for a couple minutes to allow the greens to wilt.
- Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.
Notes
- You can prepare this chili in a slow cooker by browning turkey first, then cooking all ingredients on high for 3-4 hours or low for 6-8 hours until squash and lentils are tender.
- Store any leftovers in airtight containers in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 373kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 566mg | 24% |
| Potassium | 674mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
