Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Butternut Squash Turkey Chili is not just another chili recipe – it's a flavor-packed, nutritious powerhouse that will tantalize your taste buds and warm your soul. Imagine a hearty, protein-rich dish that combines the lean goodness of ground turkey with the sweet, velvety texture of butternut squash, creating a meal that's both comforting and surprisingly sophisticated.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground turkey
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, peeling and dicing the butternut squash, and draining and rinsing the black beans.
- Heat a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until it's fully browned and no pink remains, approximately 5-7 minutes.
- Add the chopped onions and minced garlic to the browned turkey. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Sprinkle the chili powder, cumin, salt, and pepper over the turkey and onion mixture. Stir to combine and allow the spices to toast for about 30 seconds to release their flavors.
- Add the diced butternut squash to the pot and stir to combine with the turkey and spices.
- Pour in the diced tomatoes, black beans, and chicken broth. Stir all ingredients thoroughly to mix.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the butternut squash is tender and the chili has thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let stand for 5 minutes before serving. Optional: Garnish with fresh cilantro, sour cream, or shredded cheese.
Tips
- Dice the butternut squash into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the chili.
- For maximum flavor, toast your spices (chili powder and cumin) for about 30 seconds before adding other ingredients. This technique helps release their essential oils and intensifies their taste.
- Don't rush the simmering process. The 35-40 minute low-heat cooking allows the flavors to meld together and the butternut squash to become perfectly tender.
- If you want to enhance the chili's depth, consider adding a splash of apple cider vinegar or a small amount of dark chocolate during the last few minutes of cooking for a complex flavor profile.
- Make this chili ahead of time – it actually tastes even better the next day as the flavors continue to develop. It's perfect for meal prep and freezes beautifully for up to 3 months.
- Customize your toppings! Fresh cilantro, a dollop of Greek yogurt, shredded cheese, or diced avocado can add extra layers of flavor and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 65mg
