Healthy Turkey Chili with Butternut Squash
There’s nothing quite like a warm bowl of chili on a crisp autumn day. A good chili recipe is a staple for the fall season. Growing up, chili was usually paired with football game days, so for me, there’s definitely a bit of nostalgia tied to it. This recipe I tried to incorporate those classic chili flavors in a healthier manner than perhaps some of those old school recipes from back in the day.
It’s filled with nutritious ingredients, packed with fiber and protein, and low on saturated fats that often come with the beef recipes. The butternut squash really adds to the satiety of it and mixes up the texture. I love making a big batch on a Sunday and just eating it throughout the week. The flavors just get better over the next few days, and it makes lunches or dinners SO easy.
Whip up a pot of it for when you’re having people over for game day, or freeze some and save it for a quick meal later. This healthy and delicious recipe is so versatile and definitely a go-to during the chillier (teehee) months!
Be sure to let me know if you give this recipe a try--tag me on Instagram or comment below. I’d love to hear what you think!
xxSlim
Prep Time: 10 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 20 min
Serves: 6
Ingredients
1 lb ground turkey (99% lean)
1 white onion, chopped
1 tbsp minced garlic
2 tsp olive oil
2 tbsp chili powder
1 tbsp chipotle chili powder
1 tsp cumin
1 tsp unsweetened cocoa powder
2 tsp smoked paprika
1 tsp oregano
1 cup low sodium chicken broth (could also use bone broth)
28oz crushed fire roasted tomatoes (normal works too)
1 can (15oz) red kidney beans, drained
1 can (15oz) pinto beans, drained
2 cups butternut squash, cubed
Instructions
Heat the olive oil in a large dutch oven or pot over medium heat. Add the minced garlic and cook for 30 seconds before adding in the onion. Cook until the onion starts to become translucent.
Add the ground turkey to the dutch oven. Break it up into small to medium sized pieces and cook until no longer pink. Typically around 10 minutes.
Add in all of the spices and stir so the ground turkey and onion are thoroughly coated. Cook about 30 seconds, or until fragrant.
Next, pour in the broth, tomatoes, beans, and butternut squash. Stir until everything is well combined. Make sure all of the butternut squash pieces are submerged, or mostly submerged.
Bring to a boil for 5 minutes, then reduce heat to low and cook for 55 minutes, stirring occasionally so the bottom doesn’t burn. You should be able to easily poke a piece of butternut squash with a fork by the end.
Serve immediately with cheese, rolls, avocado or sour-cream!
