Butternut Squash Turkey Chili! So easy to make and filled with this season’s goodness! You have to give this chili recipe a try!
October, for us, is all about soup, chili, pumpkin and all things squash related. I love fall because of the produce and can’t seem to get enough squash! I recently picked up some delicata and carnival squash and roasted it, along with some butternut squash from earlier in the week.
I had some leftover so this chili had to happen. Plus, it finally feels like fall here! This chili recipe is highly adaptable and so versatile. Use ground beef instead of turkey, or don’t use any meat at all. Frankly, all the beans, squash and veggies will do the job just fine!
And I whipped out this baby. I just love the color.
I even did a Facebook live video today, down below . . to show you guys just how easy this chili is to make! So, I hope you give this chili a try!
- 1½ to 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 1 onion, peeled and finely diced
- 1 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- pinch of nutmeg
- kosher salt
- 1 (28 ounce) can diced fire roasted tomatoes
- 1 (14.5 ounce) can diced fire roasted tomatoes (if needed)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 heaping cups roasted butternut squash, cubed
- Garnish: roasted delicata and carnival squash
- fresh parsley for garnish
- Using a dutch oven (cast iron cookware), or heavy bottomed pot, heat the olive oil over medium high heat. Add the ground turkey and cook all of the turkey until it's mostly browned. Add in the onions, carrots and garlic and cook until softened, about 5 to 7 minutes. Add in the chopped red bell pepper and mix to incorporate for a few minutes.
- Add in the chili powder, cumin, nutmeg and season with salt and pepper. Stir together and then add in both cans of fire roasted diced tomatoes. Add in the black beans and garbanzo beans. Mix together and let cook for a few minutes. Season with more salt and pepper.
- Add the cubed, roasted butternut squash and turn down the heat to a low simmer. Let simmer and cook for about 20 to 25 minutes. Taste, season with more salt and pepper if needed, and serve.
- To serve: garnish with roasted delicata and carnival squash if desired. Sprinkle on fresh finely diced parsley and serve with crusty bread. Enjoy!
Recipe adapted from here.