Butternut Squash Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
306 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butternut Squash Chili
Description
This Butternut Squash Chili starts by browning ground turkey, which is then combined with a sauté of carrot, celery, onion, garlic, and thyme to create a savory base. Adding diced butternut squash and great northern beans introduces a mix of soft vegetable sweetness and creamy beans. Chicken broth is used to simmer the chili, melding the flavors and tenderizing the ingredients.
Finishing the chili with heavy cream and massaged fresh kale adds richness and a vibrant green color. The kale softens as it simmers, contributing a slight earthiness and varied texture. This chili is versatile and can be topped with garnishes such as avocado, cheese, or tortilla chips for added flavor and crunch.
Notes suggest storing leftovers in an airtight container refrigerated for 3-4 days. Possible substitutions include using turkey sausage or ground beef, swapping black or pinto beans, or using sweet potato instead of butternut squash. Vegetarian and vegan adaptations can be made by omitting meat and using non-dairy milk and vegetable broth. The recipe also allows swapping spinach for kale and rosemary for thyme.
Ingredients
- 1 tablespoon olive oil
- 1 large carrot diced
- 1 talk celery diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon thyme minced
- 2 cups butternut squash diced
- 14 pounce great northern beans drained and rinsed
- 10 ounces ground turkey browned and crumbled
- 2 ½ cups chicken broth
- ½ cup heavy cream
- 2 cups kale chopped and massaged, fresh
Instructions
- Add the turkey meat to a saute pan and cook over medium high heat until cook completely and browned.
- Drain into a colander to drain any excess oil and set aside.
- In a dutch oven or stock pot, add the olive oil, carrot, onion, and celery.
- Saute over medium heat for approximately 3-4 minutes or until the vegetables become soft.
- Add the garlic and thyme and saute for an another minute.
- Add the butternut squash, beans, turkey meat, and chicken both.
- Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
- Add the cream and chopped kale and stir to combine well.
- Simmer for an additional 4-5 minutes until the kale is wilted.
- Serve the topped with your favorite garnishes like avocado, cheddar cheese, tortilla chips, etc.
Notes
- Store chili in an airtight container in the refrigerator for up to 3-4 days.
- Ground turkey can be replaced with turkey sausage or ground beef as preferred.
- Beans can be substituted with black beans or pinto beans if desired.
- Use a store-bought mirepoix mix to speed up preparation.
- Fresh rosemary can be used instead of thyme for a different herb note.
- Diced sweet potato is an alternative to butternut squash.
- Make the chili vegetarian or vegan by omitting meat and using non-dairy milk and vegetable broth.
- Spinach can replace kale if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 306kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 127mg | 5% |
| Potassium | 892mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13860IU | 277% |
| Vitamin C | 59mg | 66% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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