Turkey Chili Recipe (with Butternut Squash)
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Turkey Chili Recipe (with Butternut Squash)
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This chunky turkey chili with roasted butternut squash and sage tastes like fall in a bowl, with a Southwestern flair from roasted pasilla peppers.
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Ingredients
- 4 cups butternut squash , cut into large dice
- 3 pasilla peppers , roasted, seeded and sliced into ¼” ribbons
- 2 teaspoons kosher salt , divided
- 1 teaspoon freshly ground black pepper , divided
- 2 tablespoons olive oil , divided
- 1 pound ground turkey
- 1 medium onion , chopped
- 3 cloves garlic , pressed or minced
- 2 teaspoons cumin
- ½ cup white wine
- 2 15-ounce cans white beans , rinsed and drained
- 4 cups chicken stock , 32 ounces
- ½ cup fresh sage leaves , cut into ribbons or diced
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Instructions
- Heat the oven to 425°F. Place the diced butternut squash on a baking sheet and toss with 1 tablespoon olive oil and ½ teaspoon kosher salt and black pepper. Bake for 20 minutes or until soft and lightly browned. Remove from oven and set aside.
- Meanwhile, slice the pasilla peppers in half lengthwise and remove the seeds. Place the peppers on a baking sheet skin side up, and roast in the oven alongside the squash for 20-25 minutes or until blistered and soft. Remove then slice into slivers and set aside.
- Heat the rest of the olive oil in a large stock pot or Dutch oven over medium-high. Cook the ground turkey for 7-10 minutes or until it loses its pink color. Add the garlic and cumin and season with the rest of the salt and pepper. Add the onion and cook until softened about 3-4 minutes. Stir in the wine and cook for 3-5 minutes or until the wine evaporates, scraping the bits from the bottom of the pan as you stir.
- Add the drained beans, chicken stock, roasted pasilla peppers, and fresh sage, and cook for 15-20 minutes. Add the roasted butternut squash and cook for 3-5 minutes more or until warmed through. Serve warm.
Notes
- This chili can be made ahead and refrigerated for 3-4 days.
- Freeze the chili in gallon freezer bags or airtight containers for up to 2 months. Reheat on the stove or in the microwave. You may need to add more stock if it is too thick.
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
22g
(7%)
Protein
24g
(48%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
46mg
(15%)
Sodium
1053mg
(44%)
Potassium
867mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
11207IU
(224%)
Vitamin C
22mg
(24%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1053mg | 44% |
| Potassium | 867mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 11207IU | 224% |
| Vitamin C | 22mg | 24% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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