Description
Hearty Butternut Turkey Chili: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and diced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn (fresh or frozen)
- Optional toppings: avocado, shredded cheese, fresh cilantro, sour cream
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the ground turkey to the pot. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Stir in the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the diced butternut squash to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (with their juice) and the kidney beans. Stir to combine.
- Add the chicken broth, and stir well to incorporate all ingredients.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, or until the butternut squash is tender.
- In the last 5 minutes of cooking, stir in the corn. Allow it to heat through.
- Before serving, taste the chili and adjust seasoning if needed.
Notes
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg