Easy Healthy Butternut Squash Turkey Chili

Name: Easy Healthy Butternut Squash Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 Tbsp olive oil (15g); 1.25 lb. 93/7 ground turkey; 3 garlic cloves; 1 large onion (270g); 1 medium bell pepper (150g); 1 Tbsp chili powder; 1 Tbsp onion powder; 1/2 Tbsp smoked paprika; 1/2 Tbsp cumin; 1 tsp salt; 1/4 tsp black pepper; 1 (15-oz.) can kidney beans; 1 (14.5-oz) can diced fire roasted tomatoes; 1 (6-oz.) can tomato paste; 2 cups chicken broth (480g); 3 cups butternut squash (364g)

User Reviews

4.9

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
293 kcal
Course
Main Course
Cuisine
American

Easy Healthy Butternut Squash Turkey Chili

Heidi Hunt

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This Healthy Butternut Squash Turkey Chili is so warm and cozy! Gluten and dairy free as written, it's low calorie, protein packed, and super quick to come together on the stovetop or in the slow cooker.

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Ingredients

Servings

1 Tbsp olive oil (15g)
1.25 lb. 93/7 ground turkey
3 garlic cloves minced
1 large onion (270g) diced
1 medium bell pepper (150g) diced
1 Tbsp chili powder
1 Tbsp onion powder
1/2 Tbsp smoked paprika
1/2 Tbsp cumin
1 tsp salt or to taste
1/4 tsp black pepper or to taste
1 (15-oz.) can kidney beans
1 (14.5-oz) can diced fire roasted tomatoes
1 (6-oz.) can tomato paste
2 cups chicken broth (480g)
3 cups butternut squash (364g) cubed

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Instructions

To a dutch oven or large pot, add the olive oil and set to medium heat. When warm, add the ground turkey. Season with salt and pepper (to taste) and cook for about 4-5 minutes, or until turkey is just about cooked through, stirring and breaking into smaller pieces as it cooks.
Then add the garlic, onions, and diced peppers. Saute for 3-4 minutes or until the onions are tender.
Next, add the chili powder, onion powder, smoked paprika, cumin, salt, pepper, kidney beans, diced tomatoes and tomato paste. Stir well and cook for another 3 minutes or so.
Next, add the diced tomatoes and tomato paste. Stir until combined.
Finally, add the broth and butternut squash. Stir to ensure everything is combined; then, reduce heat to a simmer, place lid over the skillet, and let cook for about 30 minutes, or until butternut squash is soft.

Notes

To cook in crockpot: Just add all the ingredients to your slow cooker (I would cook ground turkey first but you don't have to), cover, and place on high for 3 to 4 hours or low for 6 to 8 hours.
To freeze: Add the cooled soup to an airtight container or freezer-safe Ziploc bag and freeze for about 3-4 months. If freezing in a Ziploc bag, I recommend laying the freezer bags flat. Then, move it upright the next day once frozen to save space. When ready to enjoy, thaw in the refrigerator overnight and reheat the next day.