This hearty butternut squash, turkey and white bean chili is one the best chili’s I have made! It loaded with protein, fiber and wholesome goodness! It’s sweet, spicy and so delicious! Ready in just over 30 minutes!
Move over beef chili cause this butternut squash, turkey and white bean chili has deliciousness written all over it! It is soooo good, it’s satisfying, nutritious and the flavours are top notch!
The butternut squash and red pepper add a wonderful sweetness to this chili, then you have the warm spices with a slight hint of heat from the chili powder and cayenne. I really like the ground turkey in this chili, it offers a lighter version than the classic beef. Navy beans for extra protein and the superfood kale which I often add to my dishes. Don’t forget the lime juice as it balances the flavours perfectly!
WHY MAKE THIS RECIPE
Every vegetable that is added to this chili offers a health benefit and as well as all the spices, turkey and beans. Butternut squash is the powerhouse of nutrients, fiber and high in antioxidants.
The beans are sooo good for us! They are rich in protein so they are a great substitute for meat. They are high in folate, excellent source of fiber and B vitamins which is important for a nervous system, and most important including beans in your diet helps to ward off diseases, such as heart disease and cancer. I have a thorough explanation of the health benefits of beans on my blog, located in the Nutritional Facts.
These spices added to this recipe are healthy too. They are high in antioxidants, promotes digestion and helps to control blood sugar levels.
Turkey is an excellent substitite for beef in a chili. It offers many nutritional benefits from boosting your immune system, metabolism, heart healthy and an excellent source of protein!
INGREDIENTS AND TIPS
- Extra virgin olive oil: I often recommend a good quality evoo
- Onion and Garlic
- Spices: chili powder, smoked paprika, cumin and cayenne pepper
- Lean ground turkey: I used organic ground turkey for this recipe and ground chicken can be substituted
- Tomato paste
- Red pepper: or orange or yellow peppers
- Organic diced tomatoes
- Chicken broth: or a vegetable can be substituted
- Butternut squash
- Navy beans: or any white beans would work for this recipe
- Seasonings: sea salt or Himalayan salt and pepper
- Kale
- Lime juice
- Toppings: parsley, scallions and/or Greek yogurt
HOW TO MAKE THIS RECIPE
Always organize your ingredients and prep them before starting a recipe. Cut the butternut squash into cubes that are consistent in size, about 1 inch.
Heat olive oil in a Dutch oven or large sauce pot over medium heat, add onions and cook for about 3 minutes, then add garlic and cook long enough to become fragnant.
Blend together in a small bowl, chili powder, smoked paprika, cumin, and cayene. Stir the spices with the onions and garlic for about a minute.
Add ground turkey, breaking into small chunks and cook through, until no longer pink. Stir in the tomato paste, add red pepper, diced tomatoes, chicken broth, butternut squash and beans. Season with salt and pepper.
Allow to simmer for 20-25 minutes, until the squash is tender. The last 5 minutes add the kale. Adjust the seasoning at this time.
Chili is one of those stews that take on the flavours the longer it cooks and sits in the pot. It is a perfect meal to make ahead and serve it when it works best for you. I would often make chili on the weekends and it was so convenient during the work week.
WHY MAKE THIS RECIPE
- It is pantry-friendly and most ingredients you will have on hand
- High in protein and fiber, these two essential nutrients are important in our daily diet
- Rich in antioxidants to fight off colds and boost our immune system
- It is hearty and so satisfying that it completes a meal
- A perfect family-friendly weekday meal ready in just over 30 minutes.
- Did I forget to mention, it’s SOOO delicious!!
Once you are ready to serve the chili, make sure the butternut squash is tender and the beauty of using canned beans, they so convenient and are a great last minute addition to any recipes. Serve this chili with your choice of toppings and I chose parsley, scallions and Greek Yogurt.
TOPPING OPTIONS
- Greens: parsley or cilantro, chives, scallions
- Avocado
- Salsa
- Bacon crumble
- Tortilla chips
- Cheeses: cheddar, Monterey jack, plant-based cheeses from nuts or soy, nutritional yeast
- Creams: sour cream or Greek yogurt or plant-base yogurt or sour cream
STORE this chili in the refrigerator for up to 3 days in air tight container. The longer is sits, the more flavourful it becomes. An excellent recipe to freeze and choose a freezer friendly container with a lid or ziplock bag and freeze up to 3 months.
DID YOU MAKE THIS RECIPE….
I WOULD LOVE TO HEAR YOUR COMMENTS, SUGGESTIONS AND FEEDBACK…..DON’T FORGET TO RATE THIS RECIPE. 🙂
MORE CHILI RECIPES TO TRY...YUM....
Butternut Squash, Turkey and White Bean Chili
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 2 pinches cayenne pepper
- 1 lb organic lean ground turkey
- 2 tbsp tomato paste
- 1 red pepper, diced
- 14 oz canned organic diced tomatoes
- 3 cups chicken broth
- 3½ cups butternut squash, peeled and cubed
- 14 oz canned navy beans, drained and rinsed
- 1 tsp sea salt
- 1/4 tsp pepper
- 2 cups kale, torn into small pieces
- 1 tsp lime juice
- parsley, scallions, Greek yogurt for toppings
Instructions
- Heat olive oil in a Dutch oven or large sauce pot over medium heat, add onions and cook for about 3 minutes, then add garlic and cook long enough to become fragnant.
- Blend together in a small bowl, chili powder, smoked paprika, cumin, and cayene. Stir the spices with the onions and garlic for about a minute.
- Add ground turkey, breaking into small chunks and cook through, until no longer pink. Stir in the tomato paste, add red pepper, diced tomatoes, chicken broth, butternut squash and beans. Season with salt and pepper.
- Allow to simmer for 20-25 minutes, until the squash is tender. The last 5 minutes add the kale. Adjust the seasoning at this time.
- Serve hot and top with parsley, scallions and Greek Yogurt.
