butternut squash turkey chili

We had our first snow this past weekend ... which pretty much had me craving all things hot with tomatoes and meat. Options lead to meatballs or chili. I had a pretty long day of looking at appliances at multiple appliance stores... so a low impact chili was the winner.

In the effort to try and switch it up, I pulled back on all the things that have made past chilis amazing: red meat. I swapped out the ground beef and hot Italian sausage for a simple ground turkey. I went heavy on the tomatoes and added in butternut squash. I love the changes.

Some chilis feel a bit sinful in how flavorful they are. Like you know it is loaded up with red meat, then you top it with sour cream and shredded cheese.... and it's amazing. This is a much lighter option. I can't guarantee that it is healthier but it is a good option. 
  1. Preheat oven to 400F. This is for your butternut squash
  2. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  3. Add the chicken broth, tomatoes, chickpeas, kidney beans, and tomato paste
  4. season with chili powder and cumin. 
  5. Bring to a simmer, then reduce heat to low-medium, cover, and simmer.
  6.  until the squash is tender, about 20 minutes.
  7. Lay your butternut squash out on a sheet pan and drizzle in olive oil. Roast in the oven until tender. Depending on the size of your pieces, it could be anywhere between 20-45 minutes.
  8. Serve your chili in bowls and mix in the butternut squash. If needed, add a bit of sour cream - you won't regret it.
Shopping List
2 tablespoons olive oil
1 large onion, cut into thin slices
5 cloves garlic, minced
1 pound ground turkey breast
2-3 cups chopped butternut squash (peeled, seeded and cut into 1-inch dice)
1 cup chicken broth
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can chick peas
6 oz can tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
sour cream

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