Butternut Squash Turkey Chili
Butternut squash turkey chili…butternut squash is the one squash that I can find at the grocery store all year long. Which makes it the perfect squash to add to chili. Chili is one of those comforting foods that I can eat all year long. From a cold winter day to a rainy summer night!
Ingredients to make Butternut Squash Turkey Chili:
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves Fresh Garlic
- 16 oz 93% Lean Ground Turkey
- 1 Red Onion diced, (about 300 grams)
- 1 Anaheim Pepper diced, (about 30 grams)
- 1 cup Water
- 1 tsp Reduced Sodium Chicken Base
- 1 can Stewed Tomatoes (about 15 oz)
- 2 cans Tomato Sauce, no salt added (about 30 oz)
- 1 can Dark Red Kidney Beans drained and rinsed, (about 15 oz)
- 1 tsp Ground Coriander
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1 Butternut Squash peeled and cut into bite-size pieces, (about 500 grams or 1 medium squash)
Instructions:
- Heat a large stovetop pan with a lid to medium heat.
- Once the pan is hot add the garlic and ground turkey to the pan. Using a heavy spatula break up the ground turkey into pebble-sized pieces. Cooking for about 8 minutes until most of this turkey has lost its pink color.
- Now add the diced onions and anaheim pepper to the turkey mixture. Cook with the turkey for about 2 minutes. Stirring often to prevent burning.
- After a few minutes add the water, chicken base, stewed tomatoes, tomato sauce, kidney beans, coriander, paprika, and cayenne pepper. Stir everything together until well combined.
- Then add the butternut squash. Still everything together again, then cover with a lid. Lower the heat to medium-low, and cook for about 20 minutes, until the butternut squash is fork-tender. Stir every 5 minutes.
- Serve and top with your favorite chili toppings: Onions, Peppers, Cheese, Croutons, Sour Cream, Yogurt, Fritos…have fun with it!
Butternut Squash Turkey Chili
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves Fresh Garlic
- 16 oz 93% Lean Ground Turkey
- 1 Red Onion diced, (about 300 grams)
- 1 Anaheim Pepper diced, (about 30 grams)
- 1 cup Water
- 1 tsp Reduced Sodium Chicken Base
- 1 can Stewed Tomatoes (about 15 oz)
- 2 cans Tomato Sauce, no salt added (about 30 oz)
- 1 can Dark Red Kidney Beans drained and rinsed, (about 15 oz)
- 1 tsp Ground Coriander
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1 Butternut Squash peeled and cut into bite-size pieces, (about 500 grams or 1 medium squash)
Instructions
- Heat a large stovetop pan with a lid to medium heat.
- Once the pan is hot add the garlic and ground turkey to the pan. Using a heavy spatula break up the ground turkey into pebble-sized pieces. Cooking for about 8 minutes until most of this turkey has lost its pink color.
- Now add the diced onions and anaheim pepper to the turkey mixture. Cook with the turkey for about 2 minutes. Stirring often to prevent burning.
- After a few minutes add the water, chicken base, stewed tomatoes, tomato sauce, kidney beans, coriander, paprika, and cayenne pepper. Stir everything together until well combined.
- Then add the butternut squash. Still everything together again, then cover with a lid. Lower the heat to medium-low, and cook for about 20 minutes, until the butternut squash is fork-tender. Stir every 5 minutes.
- Serve and top with your favorite chili toppings: Onions, Peppers, Cheese, Croutons, Sour Cream, Yogurt, Fritos…have fun with it!
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
This is a relatively low-fat recipe. However, you can easily increase the fat in two different ways. First, you could use a fatter turkey, going with 85% or 80% lean. Or you could up your toppings, using as much avocado as your heart or macros allow!
Carbohydrates:
The carbs in this recipe come from two main ingredients, the beans, and the butternut squash. However, beans also contain a good amount of protein. Therefore, my recommendation would be to make adjustments to butternut squash, using as much as your macros allow for.
Protein:
The protein in this recipe comes from the Turkey, an easy ingredient to increase or decrease to adjust protein.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days In the fridge. This dish is great reheated on the stove or in the microwave.
Freezer Friendly:
Yes, this a great freezer-friendly recipe and will last up to 6 months. I always recommend allowing to defrost overnight.
