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4.9 from 198 votes

Butternut Squash Chili

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 306 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. Add the turkey meat to a saute pan and cook over medium high heat until cook completely and browned.
  2. Drain into a colander to drain any excess oil and set aside.
  3. In a dutch oven or stock pot, add the olive oil, carrot, onion, and celery.
  4. Saute over medium heat for approximately 3-4 minutes or until the vegetables become soft.
  5. Add the garlic and thyme and saute for an another minute.
  6. Add the butternut squash, beans, turkey meat, and chicken both.
  7. Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
  8. Add the cream and chopped kale and stir to combine well.
  9. Simmer for an additional 4-5 minutes until the kale is wilted.
  10. 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

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

% 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.