Butternut Squash Chili
User Reviews
4.9
198 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 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
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This easy butternut squash chili recipe is made with squash, ground turkey, and veggies in a creamy broth that's ready and on your table in 30 minutes!
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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 Fresh Kale chopped and massaged
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 in an airtight container in the refrigerator for up to 3-4 days
- Substitute turkey sausage or ground beef instead of ground turkey .
- Substitute black beans or pinto beans if preferred.
- For quicker prepping, use a store bought mirepoix mixture.
- Substitute fresh rosemary for the thyme, if desired.
- Use diced sweet potato if you'd like.
- Make it vegetarian or vegan by leaving out the meat, and using non-diary milk and vegetable broth.
- For lower calories, use whole milk or other milk of choice.
- Substitute spinach for the kale if desired.
Nutrition Information
Show Details
Serving
1serving
Calories
306kcal
(15%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
127mg
(5%)
Potassium
892mg
(25%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
13860IU
(277%)
Vitamin C
59mg
(66%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
198 reviews
Excellent
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