Turkey And Butternut Squash Chili Recipe

One of the first winter comfort foods is chili. This easy, filling dish gives us the cozy vibes we need as the sun sets earlier.We use lean ground turkey and cubed butternut squash to enhance the smoky and spicy flavors of chili. 

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



In a small bowl, mix chili powder, red pepper flakes, garlic powder, salt, cumin, and black pepper. 

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Cook oil, ground turkey, and seasoning mixture from step 1 in a large pot over medium-high heat for 5 minutes, stirring occasionally. 

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Cook until softened, 5 minutes more. Chicken broth, butternut squash, crushed tomatoes, pinto beans, and kidney beans. 

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Bring to a boil, then simmer for 25–30 minutes, or until the squash is tender enough to pierce with a fork. 

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Sour cream, shredded cheese, and chopped chives should be served on top of chili.

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