5 from 12 votes
Butternut Squash Chili
This Butternut Squash Chili combines ground turkey, diced butternut squash and potatoes, carrots, and bell peppers simmered in crushed tomatoes and vegetable stock with kidney and black beans added near the end. The chili is richly spiced with cumin, paprika, and oregano, creating a hearty stew-like dish with a variety of vegetables and a balanced depth of flavor.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings:
8
people
Calories:
273 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 273
% 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.