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A bowl chili with squash, beans and meat

Turkey Chili with Butternut Squash

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  • 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
  • 214.5 oz. cans of petite diced tomatoes
  • 114.5 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


  1. Heat olive oil is large stove top skillet; add diced onion and 2/3 of diced green pepper.
  2. Sauté for 5 minutes until translucent.
  3. Add ground turkey and cook until broken apart and browned.
  4. Add both cans of diced tomatoes (do not drain) followed by all of the spices.
  5. Bring to boil and then lower to a simmer and simmer uncovered for 7-10 minutes.
  6. While turkey, onions and peppers are simmering, cook diced squash in a separate bowl in the microwave for 3 minutes.
  7. Drain the juice from the beans.
  8. To the turkey and tomatoes, add the remaining green pepper, jalapeno pepper, kidney beans and squash.
  9. Cover and simmer on low for 20 – 30 minutes.