Turkey And Butternut Squash Chili Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • 3 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 butternut squash, cut into ½-inch cubes (about 4 cups)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can pinto beans, drained
  • 1 (14.5-ounce) can kidney beans, drained
  • 4 cups chicken broth
  • ½ cup sour cream
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup chopped chives
Directions
  1. Combine the chili powder, red pepper flakes, garlic powder, salt, cumin, and black pepper in a small bowl.
  2. Add oil, ground turkey, and seasoning mixture from step 1 to a large pot over medium-high heat and cook for 5 minutes, stirring occasionally.
  3. Add the onion and bell pepper. Cook for 5 more minutes, until softened.
  4. Add the butternut squash, crushed tomatoes, pinto beans, kidney beans, and chicken broth.
  5. Bring to a boil, then reduce to a simmer for 25–30 minutes, until the squash is fork tender.
  6. Serve chili topped with sour cream, shredded cheese, and chives.