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.
Chipotles in adobo are canned, smoked jalapeño peppers and add a delicious smoky heat to dishes. If you don’t have them, you can substitute chili powder.
Butternut Squash and Turkey Chili
Amount Per Serving
Calories 362Calories from Fat 84
% Daily Value*
Saturated Fat 2.2g14%
* Percent Daily Values are based on a 2000 calorie diet.