Butternut Squash Chili
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8 people
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Chili
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This butternut squash chili is filled with cubed butternut squash, ground turkey, red kidney beans and is comforting, veggie packed & flavorful!
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Ingredients
- 2 Tbsp. olive oil, divided
- 1 lb. ground turkey*
- 1 small white or yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. ground cumin
- 1 Tbsp. paprika
- 1 tsp. oregano
- salt and pepper to taste
- 1 butternut squash, peeled, seeds removed and diced into small cubes (~4 cups)
- 2 large carrots, peeled and diced small (~1 cup)
- 1 bell pepper (any color), seeded and diced
- 2 large Russet potatoes, peeled and diced into small cubes (~2 cups)
- 28 oz. can crushed tomatoes
- 4 cups vegetable stock
- 2 cups water
- 1, .25 oz. can Kidney beans, drained and rinsed
- 1, oz. can black beans, drained and rinsed
- Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese
Instructions
- Chop all of the vegetables before you begin to cook. Place cubed potatoes in a bowl with water to prevent them from browning.
- Heat olive oil in a large dutch oven or heavy bottomed pot and heat over medium-high heat. Once hot, add the ground turkey and cook, chopping up with a wooden spoon, until no longer pink. ~5-7 minutes.
- Add onions and cook for ~2-3 minutes. Add in garlic, tomato paste and seasonings and stir until fragrant, about 1 minute.
- Add in the cubed butternut squash, potatoes, carrots and bell peppers Stir to combine.
- Add in the crushed tomatoes, vegetable broth and water. Stir. Turn heat to high and bring to a boil.
- Turn heat to low, cover and simmer for 1 hour or until butternut squash and potatoes are fork tender.
- About 10-20 minutes prior to serving, add in the beans and stir.
- Taste chili, add any additional seasonings (salt, hot sauce, etc.) if desired.
- Ladle into bowls and garnish with your favorite toppings.
Notes
- slow cooker
- slow cooker
- Instant Pot
- Feel free to use ground beef or ground pork.
- Use my homemade chili seasoning (2-3 Tbsp.) in this recipe for even more flavor!
- To make in the slow cooker: cook the ground meat first then add all ingredients into the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. It's best to take it off heat when the butternut squash and potatoes are fork tender so they don't come mushy.
- I have not tested this recipe in an Instant Pot/pressure cooker, so I can't say if any adjustments would need to be made, or how long to cook it. So sorry!
- Storage: Store cooled chili in a container in the fridge for up to five days. Or, let cool completely and freeze up to 3 months in a freezer safe container or plastic gallon baggie.
- Reheat: reheat chili on the stove and add any broth or water, if desired.
Nutrition Information
Show Details
Serving
1serving (no garnishes)
Calories
273kcal
(14%)
Carbohydrates
41g
(14%)
Protein
19g
(38%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
672mg
(28%)
Potassium
1331mg
(38%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin C
57mg
(63%)
Calcium
131mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving (no garnishes) | |
| Calories | 273kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 672mg | 28% |
| Potassium | 1331mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin C | 57mg | 63% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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