5.0 from 33 votes
Butternut Squash and Turkey Chili
This Butternut Squash and Turkey Chili recipe is comforting, nutritious, and downright delicious! Packed with wholesome ingredients and bursting with flavor, it's the perfect dish to warm your soul on a cold night.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 318 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, chopped
- 1 lb. 93% lean ground turkey
- 1 teaspoon chipotles in adobo, seeded and chopped*
- 1 teaspoon adobo sauce (from the can of chipotles)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon allspice (optional)
- 1 medium butternut squash peeled and cut into 1-inch cubes (about 4 ½ cups, 20 oz)
- 2 (15 oz) cans low sodium black beans, drained and rinsed
- 2 (14.5 oz) cans diced fire roasted tomatoes
- 1 ½ cups reduced sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup cilantro, chopped plus extra for garnish
Optional toppings:
- shredded cheese, Greek yogurt or sour cream, sliced scallions, diced 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.
Cup of Yum
Notes
- *Chipotles in adobo are canned, smoked jalapeño peppers and add a delicious smoky heat to dishes. If you don’t have them, you can substitute chili powder.
- You can buy pre-cut butternut squash from the grocery store to save time rather than peeling and cutting up a whole squash.
- Use "reduced sodium," "low sodium" or "no salt added" black beans and chicken broth to control the sodium in this butternut squash and black bean chili. Be sure to drain the beans and rinse them under running water to reduce the sodium even more.
- Use canned fire roasted tomatoes to add extra smokiness to the chili.
- You can easily make this a vegetarian chili by leaving out the ground turkey and substituting vegetable broth for chicken broth. You can add other ingredients to the chili like leafy greens, chickpeas or lentils.
Nutrition Information
Serving
1 portion
Calories
318kcal
(16%)
Carbohydrates
42g
(14%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
362mg
(15%)
Potassium
858mg
(25%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
8504IU
(170%)
Vitamin C
37mg
(41%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 318
% 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.