Turkey Butternut Squash Chili

A little sweet and a little spicy, this hearty and nutritious chili is full of smokey flavor. Lean ground turkey adds great protein and helps keep you feeling full longer.


  • 1 tablespoon olive oil (or avocado oil)
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped
  • 1 lb lean ground turkey
  • 1/2 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/2 tsp salt
  • 1 medium Butternut Squash, peeled, de-seeded, cubed (about 2 cups)
  • 1 can (15oz) Diced Tomatoes, No Added Salt
  • 1 can (15oz) Black Beans, No Added Salt
  • 2 Tablespoons Pureed Chipotle in adobo sauce *see note
  • 5 cups water
  • 1/4 cup cilantro, chopped for garnish

Makes 6


    1. In a large soup pot over medium-high heat, add in oil, onion, garlic and bell pepper, saute for 3-5 minutes until fragrant.
    2. Spread veggies to outside edges of the pot and add ground turkey to the middle. Cook turkey, breaking it up with a spoon, until brown and no longer pink.
    3. Add in chili powder, cumin, cinnamon and salt and allow spices to toast slightly for about 1 minute, stirring.
    4. Add in Squash, Tomatoes, beans, Chipotle Puree and water. Stir to combine.
    5. Bring to a gentle boil then reduce heat to maintain a simmer. Simmer, covered, for about 45 minutes, then continue simmering uncovered for 15-20 minutes more to allow chili to thicken.
    6. Serve hot with a garnish of chopped cilantro.

Note: Find a 7oz can of Chipotles in Adobo sauce in the International aisle of the grocery store. Using a hand held stick blender or a blender or a mini food processor, puree all the chilies and liquid in the can into a thick pureed sauce. For this recipe you will use 1-2 tablespoons of the puree (based on desired level of heat), the remaining puree can be frozen in a plastic resealable bag. Pour puree into the bottom of the bag, label and date the bag. Simply break off a piece of frozen puree for your next recipe.

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Nutrition facts

Per Serving

  • calories: 233
  • calories from fat: 79
  • cholesterol: 57mg
  • dietary fiber: 6.9g
  • potassium: 715mg
  • protein: 20.3g
  • saturated fat: 2.1g
  • sodium: 439mg
  • sugars: 2.8g
  • total carbohydrates: 19.8g
  • total fat: 8.8g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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