This Turkey Butternut Squash Bean Chili is hands down one of the best chili recipes you will ever make. If you are a chili fan, or need a comforting hearty recipe this is the on for you. Chili is like a big warm hug that makes you smile. The yummy big spoonful first bit just makes you happy. I like to use turkey and of course the in season butternut squash to give loads of flavor and not tons of calories.
Colder weather means we typically want foods that really warm us up. We also seek more comforting foods because of the change in weather. No one likes to be cold and one of the best ways to warm up is through out tummy. Because of the change in weather and the change in our desire of food fall and winter can mean packing on the pounds. No one wants that!
Using a leaner meat like ground turkey I find helps to keep the chili less caloric and dense. It is still a cozy comforting bowl of chili none the less, just better for you waistline. I added 3 different kinds of beans to this turkey butternut squash bean chili because I find that with each bean you get a different textures. Since turkey or beef chili tends to be soft and all one texture I added a variety of beans to change each bites texture.
Turkey Butternut Squash Bean Chili
- 1 small Butternut Squash cubed and roasted
- 1 lb 94% Lean Ground Turkey
- 1/2 cup Black Beans - no sodium rinsed and drained
- 1/2 cup Pinto Beans - no sodium rinsed and drained
- 1/2 cup Kidney Beans - no sodium rinsed and drained
- 1 cup Canned Diced Tomatoes
- 1 TBLS Olive Oil
- 1 small Yellow Onion minced
- 1/2 -1 cup Chicken or Turkey Stock low sodium (I used the brand Imagine)
- 2 tsp Ground Cumin
- 2 tsp Ground Chili Powder
- 2 tsp Sea Salt
- 1 tsp Black pepper
- Cilantro, Sour Cream, and Pickled Jalapenos for garnish
- 1. To roast the butternut squash, peel and de-seed the butternut squash. Cut the butternut squash into cubes. Season with a little salt, pepper, and olive oil. Preheat the oven to 375 degrees and roast for 20 minutes, or until tender. 2. In a pot add the one tablespoon of olive oil over medium heat. Once hot add the onions with a pinch of salt to allow them to sweat. Let them cook for 5-7 minutes. 3. Season the turkey with salt, pepper, half of the ground cumin and chili powder. Add the seasoned ground turkey to the pot and brown the turkey, stirring occasionally. 4. Add in the beans, canned diced tomato, half of the stock, and the remaining spices. Stir and bring this to a light boil. Then cover the pot and reduce the heat to low. Let this cook on low and covered for 20 minutes. If the chili gets too thick add some more stock. After 20 minutes of cooking covered add in the roasted butternut squash cubes, stir, and cover the pan again. Let it sit on low for another 10-15 minutes. Serve with cilantro, sour cream, and pickled jalapenosEnjoy!
- The chili freezes well for up to 3 months.