Butternut Squash, Turkey and White Bean Chili
This wholesome hearty chili is one of the best I have made! It's loaded with delicious flavour with a hint of heat and warm spices, sweet butternut squash, white beans, lean ground turkey and the nutrient-dense kale come together into this incredible meal. Ready in 40 minutes!
Servings: 6
Calories: 309kcal
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.
Nutrition
Calories: 309kcal | Carbohydrates: 36g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 956mg | Potassium: 1043mg | Fiber: 11g | Sugar: 7g | Vitamin A: 10781IU | Vitamin C: 59mg | Calcium: 161mg | Iron: 5mg