Turkey and Butternut Squash Chili

5 from 5 votes

This bean-less ground turkey chili recipe features diced butternut squash for a creamy, protein-packed meal loaded with cozy chili flavors.

Prep Time5

Cook Time2

Total Time2 5

Course: Soup

Cuisine: American

Servings:

Calories: 204kcal

1 tbsp 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 squash chopped into 1/2" cubes, any winter squash works well except spaghetti squash
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 tsp mustard
1/2 cup chicken broth
2 bay leaves
1 tbsp balsamic vinegar
1 tbsp coconut aminos
1 28 oz crushed tomatoes One can
1 15 oz cMarzano tomatoes
1 lime Juice for a single lime
1 red onion chives, and minced scallions for topping

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.