Butternut Squash Turkey Chili

Butternut squash turkey chili…butternut squash is the one squash that I can find at the grocery store all year long. Which makes it the perfect squash to add to chili. Chili is one of those comforting foods that I can eat all year long. From a cold winter day to a rainy summer night!

Ingredients to make Butternut Squash Turkey Chili:

  • 1 tbsp Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic
  • 16 oz 93% Lean Ground Turkey
  • 1 Red Onion diced, (about 300 grams)
  • 1 Anaheim Pepper diced, (about 30 grams)
  • 1 cup Water
  • 1 tsp Reduced Sodium Chicken Base
  • 1 can Stewed Tomatoes (about 15 oz)
  • 2 cans Tomato Sauce, no salt added (about 30 oz)
  • 1 can Dark Red Kidney Beans drained and rinsed, (about 15 oz)
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 Butternut Squash peeled and cut into bite-size pieces, (about 500 grams or 1 medium squash)

Instructions:

  1. Heat a large stovetop pan with a lid to medium heat.
  2. Once the pan is hot add the garlic and ground turkey to the pan. Using a heavy spatula break up the ground turkey into pebble-sized pieces. Cooking for about 8 minutes until most of this turkey has lost its pink color.
  3. Now add the diced onions and anaheim pepper to the turkey mixture. Cook with the turkey for about 2 minutes. Stirring often to prevent burning.
  4. After a few minutes add the water, chicken base, stewed tomatoes, tomato sauce, kidney beans, coriander, paprika, and cayenne pepper. Stir everything together until well combined.
  5. Then add the butternut squash. Still everything together again, then cover with a lid. Lower the heat to medium-low, and cook for about 20 minutes, until the butternut squash is fork-tender. Stir every 5 minutes.
  6. Serve and top with your favorite chili toppings: Onions, Peppers, Cheese, Croutons, Sour Cream, Yogurt, Fritos…have fun with it!
Butternut Squash Turkey Chili
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Butternut Squash, Chili, Turkey
Servings: 5

Butternut Squash Turkey Chili

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic
  • 16 oz 93% Lean Ground Turkey
  • 1 Red Onion diced, (about 300 grams)
  • 1 Anaheim Pepper diced, (about 30 grams)
  • 1 cup Water
  • 1 tsp Reduced Sodium Chicken Base
  • 1 can Stewed Tomatoes (about 15 oz)
  • 2 cans Tomato Sauce, no salt added (about 30 oz)
  • 1 can Dark Red Kidney Beans drained and rinsed, (about 15 oz)
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 Butternut Squash peeled and cut into bite-size pieces, (about 500 grams or 1 medium squash)

Instructions

  • Heat a large stovetop pan with a lid to medium heat.
  • Once the pan is hot add the garlic and ground turkey to the pan. Using a heavy spatula break up the ground turkey into pebble-sized pieces. Cooking for about 8 minutes until most of this turkey has lost its pink color.
  • Now add the diced onions and anaheim pepper to the turkey mixture. Cook with the turkey for about 2 minutes. Stirring often to prevent burning.
  • After a few minutes add the water, chicken base, stewed tomatoes, tomato sauce, kidney beans, coriander, paprika, and cayenne pepper. Stir everything together until well combined.
  • Then add the butternut squash. Still everything together again, then cover with a lid. Lower the heat to medium-low, and cook for about 20 minutes, until the butternut squash is fork-tender. Stir every 5 minutes.
  • Serve and top with your favorite chili toppings: Onions, Peppers, Cheese, Croutons, Sour Cream, Yogurt, Fritos…have fun with it!

Macro Nutrition

Nutrition Facts
Butternut Squash Turkey Chili
Amount Per Serving
Calories 397 Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Saturated Fat 2.9g18%
Trans Fat 0g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 64.8mg22%
Sodium 752.3mg33%
Potassium 1308.5mg37%
Carbohydrates 51.9g17%
Fiber 12.7g53%
Sugar 19.2g21%
Protein 25.4g51%
Vitamin A 234.4IU5%
Vitamin C 76.4mg93%
Calcium 15.2mg2%
Iron 26.9mg149%
* Percent Daily Values are based on a 2000 calorie diet.

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.

Fat:

This is a relatively low-fat recipe. However, you can easily increase the fat in two different ways. First, you could use a fatter turkey, going with 85% or 80% lean. Or you could up your toppings, using as much avocado as your heart or macros allow!  

Carbohydrates:

The carbs in this recipe come from two main ingredients, the beans, and the butternut squash. However, beans also contain a good amount of protein. Therefore, my recommendation would be to make adjustments to butternut squash, using as much as your macros allow for.

Protein:

The protein in this recipe comes from the Turkey, an easy ingredient to increase or decrease to adjust protein.

Meal Prep:

Yes, this recipe is meal prep-able and will last up to 6 days In the fridge. This dish is great reheated on the stove or in the microwave.

Freezer Friendly:

Yes, this a great freezer-friendly recipe and will last up to 6 months. I always recommend allowing to defrost overnight.


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