The veggie gods have smiled upon me. My little garden has produced a bumper crop of butternut squash. Now what on earth am I going to do with it all? We have baked, roasted, grilled and blended squash this month, but I think my favorite use so far is to make this Spicy Butternut Squash Turkey Chili Recipe. Adding butternut squash to turkey chili is a great way to create an interesting twist as well as boost the nutrition of this dish. It is great fall comfort food.
Butternut Squash Turkey Chili Recipe Perfect For Fall Weather
Prep Time 15 minutes
Cook Time 35 minutes
Serves 4-6
- 1 medium butternut squash peeled, seeded and cut in 1/2 inch cubes
- 1 medium diced onion
- 1 diced red bell pepper
- 1 pound ground turkey
- 2 14.5 oz. cans fire-roasted diced tomatoes with juices
- 2 cans drained black beans
- 3 cups chicken broth
- 1 tsp. salt
- 1 1/2 Tbsp. garlic powder
- 1 1/2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1 tsp. cayenne
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. oregano
- 2 Tbsps. olive oil
Put all that fall garden produce to use with this tasty warming dish! If you anyone that does not care for too much spice just don’t use cayenne pepper and substitute regular diced tomatoes for the fire-roasted.
Heat the oil on medium high heat in a large pot. Turn heat to medium and add the ground turkey and onion. Add all the ingredients from salt through oregano to the turkey and onion mixture. Sauté the turkey and onions till brown. Add the two cans of fire-roasted tomatoes and 3 cups chicken broth, bring to a simmer. Add the drained black beans and the diced red bell pepper, cover and simmer for 15 minutes. Add diced butternut squash cover and simmer another 15 minutes. Serve with diced green onions and shredded cheese.
I serve this dish with a green salad and corn bread. I love how the cinnamon and the nutmeg bring out the flavor of the squash in the chili. This chili can be made vegetarian by not adding turkey and substituting veggie broth for chicken broth.
Butternut squash is considered a “power food“; it is low in fat and delivers an ample dose of dietary fiber. It provides potassium which is important for bone health, and vitamin B6 which is essential for the immune system. You can freeze this chili for up to three months.
Printable Spicy Butternut Squash Turkey Chili Recipe:
Spicy Butternut Squash Turkey Chili
Ingredients
- 1 medium butternut squash peeled, seeded and cut in 1/2 inch cubes
- 1 medium diced onion
- 1 diced red bell pepper
- 1 pound ground turkey
- 2 14.5 oz. cans fire-roasted diced tomatoes with juices
- 2 cans drained black beans
- 3 cups chicken broth
- 1 tsp. salt
- 1 1/2 Tbsp. garlic powder
- 1 1/2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1 tsp. cayenne
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. oregano
- 2 Tbsps. olive oil
Instructions
- Heat the oil on medium high heat in a large pot.
- Turn heat to medium and add the ground turkey and onion. Add all the ingredients from salt through oregano to the turkey and onion mixture. Sauté the turkey and onions till brown.
- Add the two cans of fire-roasted tomatoes and 3 cups chicken broth, bring to a simmer.
- Add the drained black beans and the diced red bell pepper, cover and simmer for 15 minutes.
- Add diced butternut squash cover and simmer another 15 minutes.
- Serve with diced green onions and shredded cheese as garnish.
I hope your family enjoys this easy recipe for Spicy Butternut Squash Turkey Chili!
You may also want to try this delicious pumpkin chili sometime!