Go Back
+ servings
Butternut Squash and Turkey Chili
Print Recipe
4.68 from 84 votes

Turkey Butternut Squash Chili

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6 people
Calories: 336kcal
Author: Dani Spies

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

This is my go-to pot for soup + chili.

Nutrition

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