Comfort food comes in many forms, and I’ve made it my personal mission this year to enjoy seasonal food in an enjoyable, tasteful, and healthful way. So instead of slathering my winter squash in brown sugar and butter this week, I’m adding it to a spicy turkey chilli to make this Ground Turkey and Butternut Squash Chili.
I like to incorporate squash and chili in two ways: the first is serving chili in a halved acorn squash, roasted in the oven. This is especially enjoyable when I find beautiful squash like this at the market.
The second method involves cooking butternut squash along with the chili. This version is a tad easier and better for lazy fall days. The other great thing about chili? This Ground Turkey and Butternut Squash Chili freezes wonderfully! I like to make a big pot over the weekend and freeze it individually for weekday lunches or quick dinners.
Ground Turkey and Butternut Squash ChiliPrint Recipe
- 1 1/2 pounds of white meat ground turkey
- 1 tablespoon of olive oil
- 1 small yellow onion, diced
- 1 1/2 cup of chopped butternut squash
- 2 cloves of garlic, diced
- 1 28-ounce can of diced tomatoes, no added salt
- 1 14-ounce can of tomato sauce
- 1 14-ounce can of red kidney beans, low sodium, rinsed
- 1 14-ounce can of pinto beans, low sodium, rinsed
- 1 teaspoon of dried basil
- 3 teaspoons of chilli powder
- Salt and pepper to taste
- Heat olive oil in a large pot over medium-high heat. Once the pan is hot, cook onion, butternut squash, garlic for about 1 to 2 minutes. Add ground turkey to pot, and mix in.
- Add diced tomatoes, tomato sauce, beans, and spices once the meat is cooked thoroughly. Simmer for at least 30 minutes. Taste and adjust seasonings as needed. I even added cumin before with yummy results.
- Serve with a crusty piece of bread.