Butternut Squash Turkey Chili (With Cinnamon)!
This turkey chili recipe is so divine! It features butternut squash, a touch of brown sugar and a dash of cinnamon for a unique sweet and spicy flavor combination.
Servings: 10
Calories: 321kcal
Ingredients
- 1 lb ground lean turkey *see note below
- 1 small yellow onion *diced
- 2 tablespoons mild chili powder
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 3 cups (16 oz) butternut squash *Peeled & cubed *see note below
- 3 14.5 oz cans beans (black, red kidney, and pinto beans) *drained & rinsed *see note below
- 1 medium red bell pepper *diced
- 2 medium jalapeno peppers *diced *see note below
- 1 4oz can diced green chilies *with juices
- 1 28oz can crushed tomatoes
- 3 & ½ cups (or two 14.5oz cans) vegetable broth *see note below
Optional toppings:
- Sour cream, plain Greek yogurt, avocado slices, red pepper flakes, shredded cheese, jalapeno slices, diced red onion, chopped cilantro, crushed tortilla chips, hot sauce
Recipe notes:
Ground turkey: substitute another ground meat, like beef or chicken, if desired. Butternut squash: looking to save time? Buy pre-cubed squash at the grocery store (look for it in the produce section). Frozen will also work, though I do prefer the taste of fresh! Beans: you can use different types of beans if preferred. Jalapenos: remove seeds to reduce spice level or leave them if you like the heat! Vegetable broth: instead of buying canned or boxed broth all throughout the soup season, I like to keep bullion or broth base on hand!Instructions
- Place a large stock pot or Dutch oven on the stovetop on medium heat. Add turkey, break it up with a spoon and brown fully. Add diced onion to the browned turkey and sauté the two ingredients together for 5-10 minutes, until onion begins to soften.1 lb ground lean turkey, 1 small yellow onion
- Add chili powder, brown sugar, salt, pepper, cumin and cinnamon to the meat and onions. Mix until well combined.2 tablespoons mild chili powder, 1 tablespoon brown sugar, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon
- Add butternut squash cubes, beans, diced bell pepper, diced jalapenos and canned chilies with juices.3 cups (16 oz) butternut squash, 3 14.5 oz cans beans (black, red kidney, and pinto beans), 1 medium red bell pepper, 2 medium jalapeno peppers, 1 4oz can diced green chilies
- Mix in crushed tomatoes and vegetable broth. Stir until everything is well combined.1 28oz can crushed tomatoes, 3 & ½ cups (or two 14.5oz cans) vegetable broth
- Cover pot and turn heat to high. Bring chili to a boil and then reduce heat down to low, simmer mixture for about 30 minutes.
- Once butternut squash is nice and tender, your chili is done. Taste test and add a bit more salt and pepper if desired.
- Ladle into serving bowls, add desired toppings and enjoy!
Crockpot instructions:
- Fully brown your ground turkey in a frying pan. Add diced onion and sauté the two ingredients together until onions begin to soften. Transfer mixture to your crockpot and add all other ingredients, stir well. Cook on high for 4-6 hours or low for 6-8!
Storage instructions:
- Allow chili to cool completely and place in an air-tight food storage container. Press to remove excess air and refrigerate for 3-5 days or freeze for up to 3 months.
Video
Nutrition
Serving: 1/8th of recipe (about 16 ounces, all values are approximate). Toppings not included. | Sugar: 6.6g | Fiber: 13.8g | Calories: 321kcal | Fat: 5.8g | Protein: 23.6g | Carbohydrates: 47.4g