Turkey Butternut Squash Chili
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Servings: 6 people
Calories: 336kcal
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, chopped
- 2 pounds ground turkey
- 6 cups butternut sqaush, cut into bite sized pieces
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon cinnamon
- 28 ounces fire-roasted diced tomatoes
- 4 cups low sodium chicken broth
- 1 15-ounce can of black beans
- 1 15-ounce can of chickpeas
- 3 cups baby spinach
Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.
Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.
Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.
Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.
Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.
Finish with baby spinach. Adjust seasonings. Serve and enjoy!
Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg