Ground Turkey Butternut Squash Chili (One-Pot)
I love chili and I always try to make new ways to enjoy it. Recently, I made this ground turkey and butternut squash chili recipe that I love.
Equipment
Large pot or Dutch oven (5-quart / 4.7L minimum)
Wooden spoon
Cutting Board
Chef’s Knife
Measuring spoons
Can opener
Ingredients
1 ½ pounds ground turkey (minced turkey) - 680g, minced turkey
1 tablespoon olive oil - 15ml
1 small yellow onion - diced
1 ½ cups butternut squash - peeled and cut into 1/2-inch (1cm) cubes, 200g / 7 oz
2 cloves garlic - minced- 28 ounces diced tomatoes - no added salt, one 28-oz can (794g)
- 14 ounces tomato sauce - passata in Australia and UK, 400g
14 ounces red kidney beans - low sodium, drained and rinsed, one 14-oz can (400g)
14 ounces pinto beans - low sodium, drained and rinsed, one 14-oz can (400g)
1 tablespoon chili powder - chilli powder in British English
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and butternut squash and cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the squash has light colour on the edges. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey, breaking it apart with a wooden spoon, and cook for 5-6 minutes until no pink remains.1 tablespoon olive oil, 1 small yellow onion, 1 1/2 cups butternut squash, 2 cloves garlic, 1 1/2 pounds ground turkey (minced turkey)
- Stir in the diced tomatoes, tomato sauce, kidney beans, and pinto beans. Add the chili powder, dried basil, salt, and black pepper. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the butternut squash is fork-tender and the chili has thickened.28 ounces diced tomatoes, 14 ounces tomato sauce, 14 ounces red kidney beans, 14 ounces pinto beans, 1 tablespoon chili powder, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper
- Taste and adjust salt, pepper, and chili powder as needed. Ladle into bowls and serve hot.1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon chili powder
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months — lay bags flat for quick thawing.
Make-Ahead: This chili tastes even better the next day once the flavours have melded. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
Substitutions: Swap butternut squash for sweet potato (same size cubes, same cook time). Use black beans in place of pinto if that is what you have. Ground chicken works as a direct swap for turkey.
Pro Tip: Sauté the butternut squash for 3-4 minutes before adding the turkey — this gives the cubes a head start so they are perfectly tender after simmering, not chalky in the centre.
Spice It Up: Add a teaspoon of ground cumin with the spices for deeper flavour, or stir in 1/4 teaspoon cayenne pepper or a diced chipotle in adobo for noticeable heat.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 58gProtein: 52gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 94mgSodium: 1200mgPotassium: 2342mgFiber: 21gSugar: 11gVitamin A: 8235IUVitamin C: 46mgCalcium: 158mgIron: 8mg
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