Butternut Squash Chili
User Reviews
5
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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
Description
Butternut Squash Chili begins with browning ground turkey and sautéing onion and garlic, then seasoning with tomato paste, cumin, paprika, oregano, salt, and pepper. The addition of diced butternut squash, potatoes, carrots, and bell pepper brings a mix of textures as these root vegetables cook tender during a prolonged simmer in crushed tomatoes and broth. Beans are stirred in near the end to avoid overcooking them.
The chili yields a thick, slightly chunky stew with mild warmth from the paprika and cumin. The butternut squash adds subtle sweetness balanced by the acidity of tomatoes and fresh lime if desired. The texture ranges from tender vegetables to soft beans and finely shredded turkey. This dish is suitable served with tortillas and garnishes like sour cream, avocado, shredded cheese, or cilantro.
For adjustments, ground beef or pork can substitute the turkey. It can also be made in a slow cooker by cooking the meat first and combining all ingredients for a longer cook on low heat, avoiding over-softening of squash and potatoes. Leftovers store well refrigerated for up to five days or frozen for three months, and the chili can be reheated gently with added broth if needed.
Ingredients
- 2 Tbsp. olive oil divided
- 1 lb. ground turkey
- 1 small onion white or yellow, diced
- 3 cloves garlic minced
- 1 Tbsp. tomato paste
- 1 Tbsp. cumin ground
- 1 Tbsp. paprika
- 1 tsp. oregano
- salt to taste
- black pepper to taste
- 1 butternut squash peeled, seeds removed, diced into small cubes (~4 cups
- 2 large carrot peeled and diced small (~1 cup
- 1 bell pepper any color, seeded and diced
- 2 large russet potato peeled and diced into small cubes (~2 cups
- 28 oz. crushed tomatoes canned
- 4 cups vegetable stock
- 2 cups water
- 1, .25 oz. can Kidney Beans drained and rinsed
- 1, oz. can black beans drained and rinsed
- green onion garnish ideas
- lime
- 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
- You can substitute ground beef or pork for ground turkey if preferred.
- Try using a homemade chili seasoning of 2-3 tablespoons for more flavor.
- To prepare in a slow cooker, cook the meat first, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours, removing when squash and potatoes are tender to prevent mushiness.
- Store leftover chili refrigerated for up to five days or freeze up to three months in airtight containers.
- Reheat gently on the stove, adding broth or water as needed to adjust consistency.
- This recipe has not been tested in an Instant Pot; adjustments may be necessary for pressure cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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