My Butternut Squash and Turkey Chili takes traditional chili and kicks it up a notch with flavor and nutrition. It’s the perfect game day dish!
There’s something so comforting about curling up with a piping hot bowl of chili on a cold day. Whether you’re making dinner for the family or feeding a crowd on Super Bowl Sunday, a hearty bowl of chili is always sure to be a hit!
My recipe uses lean ground turkey, butternut squash, and protein-packed black beans, which are simmered together in a smoky sauce with a bit of heat. I love using butternut squash in this dish because its natural sweetness nicely complements the spices in the chili. Plus, it’s packed with nutrients, especially Vitamin A. One cup of cooked squash has 457% of the recommended daily allowance!Score a touchdown at your game day party with the @foodiephysician's hearty Butternut Squash and Turkey Chili!Click To Tweet
I use chipotles in adobo in my chili because I love their amazing flavor. Chipotles are canned, smoked jalapeño peppers and they add a delicious smoky heat to dishes. I would recommend buying a can for this recipe but if you don’t have them, you can substitute chili powder.
If you’re serving this dish for a crowd, I would suggest setting out a whole bunch of toppings so that everyone can top their chili with their favorite ingredients. Some of my favorite toppings are Greek yogurt, shredded cheese, diced avocado, diced tomatoes, cilantro leaves and sliced scallions. This time, I topped my bowl with avocado and my new favorite cheese, Cabot Alpine Legacy Collection Cheddar Cheese. A cheddar cheese with hints of Swiss and Parmesan, it has a nutty flavor and creamy texture that melts perfectly on a piping hot bowl of chili. Happy eating!
Looking for more game day recipes? Check out my Super Bowl Recipe Round Up.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 red bell pepper seeded and chopped (about 1 cup)
- 3 cloves garlic, chopped
- 1 lb. lean ground turkey
- Salt and pepper
- 1 teaspoon chipotles in adobo, seeded and chopped*
- 1 teaspoon adobo sauce (from the can of chipotles)
- 2 teaspoons ground cumin (increase to 2)
- 1 teaspoon dried oregano
- 1 medium butternut squash peeled and cut into 1-inch cubes (about 4 ½ cups, 20 oz)
- 2 (15 oz) cans low sodium black beans, drained and rinsed
- 2 (14.5 oz) cans diced fire roasted tomatoes
- 2 cups low sodium chicken broth
- ¼ cup cilantro, chopped plus extra for garnish
- Optional toppings: shredded cheese (I used Cabot Alpine Legacy Collection Cheddar Cheese) Greek yogurt or sour cream, diced avocado, diced tomato, sliced scallions
- Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 4-5 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground turkey and cook, breaking it into pieces. Season the mixture with a pinch of salt and pepper.
- Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, beans, tomatoes, broth, ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil then reduce to a simmer. Cover and cook 15 minutes, then uncover and cook another 15 minutes or until chili is thickened and squash is cooked through. Stir in the cilantro.
- Garnish chili with cilantro. Serve with any desired toppings.
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