Filling, spicy, and low in calories, this chili is ready in under 30 minutes, and is as clean as it gets with loads of potassium!
This Butternut Squash Turkey Chili is incredibly filling. I feel like now that we’re post-Thanksgiving, in the food blog world, are we supposed to share winter, and holiday recipes only? But then also, what do we eat for the week? Obviously, not just party apps, and dessert (though, right now that’s happening more than I’d like, thanks to some recipe development for December). But really, YOU EAT THIS CHILI!
One bowl of this warm, comforting, and healthy chili comes in at under 300 calories. And I’m so full after eating said bowl. It also freezes well, so sometimes I’ll double a batch, to have for a quick lunch, or dinner on a night when Jason is working late, and don’t feel like making a dinner for one.
This isn’t like a typical bowl of chili I grew up eating, but it’s our fave go-to quick to make pan of chili. It doesn’t need a big ol’ pot, and you can enjoy this Butternut Squash Turkey Chili in just 30 minutes! Though, just like any other chili or sauce I make, the longer it sits, the better the flavors come together, so keep that in mind. But if you’re in a hurry, or are HANGRY, you can absolutely enjoy a bowl as soon as it’s ready.
Since this Butternut Squash Turkey Chili is packed with squash, I add a generous amount of cumin, chili powder, and fresh jalapeno for flavor. If I have fresh cilantro on hand (pretty much, always), I’ll garnish a little on top before diving in with a spoon.
You could omit the beans to keep this paleo/whole 30. I don’t normally top this chili with cheese, the way I like to with most chili bowls, but you do you. I’ll never say no to cheese. Chips on the side to dunk in the broth? GO for it!
Items used to make this recipe:
butternut squash turkey chili
- 1 teaspoon olive oil
- ½ yellow onion - diced
- 2 garlic cloves - minced
- 1 jalapeño - diced, seeds removed
- 1 lb ground turkey
- 1 15- ounce can black beans - drained
- 1 cup chicken or vegetable broth
- 2 cups butternut squash - cubed
- 1 14.5- ounce can diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 teaspoon salt
- cilantro - to garnish (optional)
- In a large pot over medium heat, add olive oil, yellow onion, garlic, and jalapeño. Saute for
- minutes, until onions are translucent, and garlic is fragrant.
- Add turkey, and break up into pieces using a wooden spoon, inside the pot. Cook until all sides are browned, about 12-15 minutes.
- Add in beans, chicken broth, squash, and all spices. Gently combine.
- Increase temperature, to a boil then reduce to low, and simmer for 20 minutes.
- Remove from heat, and dig in! Top with cilantro, if desired.
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