If you’re like me, you grew up on chili. And why not? It’s what I call a one-pot wonder food. My Turkey Chili with Butternut Squash is extra special because it’s part of my Eat More Turkey series. I’ve partnered with Jennie-O Turkey this year, to create and share a lot of delicious and healthy turkey recipes.
Turkey is a great substitute for ground beef and it’s a lot better for you too. This is perfect for those high protein and high fiber diets, filled with ground turkey breast, beans and butternut squash. The butternut squash is my secret ingredient that adds a sweetness behind the heat of the chili power and the jalapeño pepper.
We make a big pot of this on the weekends because it’s great for packed lunches. In fact, I was traveling a month ago and brought a plastic container of Turkey Chili with Butternut Squash on the plane with me to have for lunch. I was so proud of myself for planning ahead with a healthy choice rather than grabbing something unhealthy as I ran from gate-to-gate to catch my connection.
Turkey Chili with Butternut Squash
- Yield: 4 servings 1x
- 1 lb. Jennie-O Ground Turkey Breast
- 4 TBS extra virgin olive oil
- 1 small or 1/2 large onion – diced
- 1 large green pepper – diced
- 1 large jalapeno pepper – seeded and diced
- 1/2 butternut squash – peeled and diced
- 2 – 14.5 oz. cans of petite diced tomatoes
- 1 – 14.5 oz. can of red kidney beans
- 2 TBS chili powder (we like a lot so you can start with 1 TBS and add to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- salt and pepper
- Heat olive oil is large stove top skillet; add diced onion and 2/3 of diced green pepper.
- Sauté for 5 minutes until translucent.
- Add ground turkey and cook until broken apart and browned.
- Add both cans of diced tomatoes (do not drain) followed by all of the spices.
- Bring to boil and then lower to a simmer and simmer uncovered for 7-10 minutes.
- While turkey, onions and peppers are simmering, cook diced squash in a separate bowl in the microwave for 3 minutes.
- Drain the juice from the beans.
- To the turkey and tomatoes, add the remaining green pepper, jalapeno pepper, kidney beans and squash.
- Cover and simmer on low for 20 – 30 minutes.