This Butternut Squash Chili puts a seasonal twist on classic chili, with hearty butternut squash, plenty of flavor, 39g of protein, and 10g of fiber per serving. Unlike traditional chili recipes that can leave you feeling heavy and sluggish, this one is made with wholesome ingredients that support balanced blood sugar, gut health, and lower inflammation. Plus, with just 10 minutes of prep, it’s an easy fall dinner you’ll want to make all season long.

Print

Butternut Squash Turkey Chili

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Ingredients

• 1 tbsp avocado oil
• 1 cup yellow onion diced
• 3 cloves garlic minced
• 1 lb 93% lean ground turkey
• 4 cups chicken bone broth
• 2 1/2 cups crushed tomatoes
• 3 cups butternut squash peeled and diced
• 6 cups kale
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt plus more for sauteing the turkey and onion
• 1/2 tsp pepper
• 1/4 tsp cayenne omit if you don’t like spice, can use paprika instead
• 1/2 cup cilantro optional
• 1/2 cup pickled jalepenos optional

Instructions

• Add oil to a large pot and heat. Add in onions and garlic and saute over medium/high heat for about 3-4 minutes or until the onions start to soften.
• Add in turkey and cook until no longer pink in the middle, seasoning with a few dashes of salt.
• Once turkey is cooked, add in the rest of the ingredients and bring to a boil. Note, you may need to press some of the ingredients down to be covered by the liquid.
• Once boiling, turn down to a simmer and let cook uncovered for 30-45 minutes or until the squash is very tender and a lot of the liquid has evaporated.
• Once tender, stir the chili to break up the squash pieces.
• Serve with optional pickled jalapenos and cilantro.