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Turkey and Butternut Squash Chili

This is a perfect make-ahead batch of whole 30 approved chili. Use any winter squash you have on hand to fill it out and serve over baked sweet potatoes for a full meal!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
10 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 206kcal
Author Kita Roberts

Ingredients

  • 1 tbspĀ  olive oil
  • 1 lb ground turkey
  • 1 1/2 onion chopped
  • 1 bell pepper stemmed, seeded and chopped
  • 1 jalapeno stemmed, seeded and minced
  • 6 cups butternut or other winter squash chopped into 1/2" cubes
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tbsp salt
  • 1 tbsp pure cocoa powder
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tspĀ  mustard
  • 1/2 cup chicken broth
  • 2 bay leaves
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut aminos
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can Marzano tomatoes
  • juice from 1 lime
  • red onion chives, and minced scallions for topping

Instructions

  • In a large heavy duty Dutch Oven, heat the olive oil over medium heat.
  • Add the turkey and brown, 5 to 7 minutes.
  • Add the onion, bell pepper, and jalapeno. Saute until softened, 3 minutes longer.
  • Stir in the chopped squash and garlic.
  • Add the tomato paste, cumin, chili powder, salt, cocoa powder, paprika, cayenne, and mustard to coat.
  • Add in the broth, a bit at a time, scraping up any browned bits.
  • Add in the bay leaves, balsamic vinegar, coconut aminos, and tomatoes.
  • Bring to a simmer over low heat, covered, for 2 hours.
  • Off heat, squeeze in the juice of one lime.
  • Serve with minced red onion, chives, or scallions for garnish.

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 17g | Fat: 4g | Cholesterol: 31mg | Sodium: 1290mg | Potassium: 1141mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12810IU | Vitamin C: 61.6mg | Calcium: 133mg | Iron: 4.8mg