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Ground Turkey Butternut Squash Chili (One-Pot!) Recipe

Ground Turkey Butternut Squash Chili (One-Pot!) Recipe
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★★★★★

5.2 from 12 reviews

This Ground Turkey Butternut Squash Chili is a hearty, flavorful one-pot meal perfect for a healthy weeknight dinner. Packed with lean ground turkey, sweet butternut squash, fire-roasted tomatoes, and protein-rich beans, this chili is seasoned with warming spices like chili powder, cumin, smoked paprika, and a hint of cinnamon. Finished with fresh baby spinach, it offers a delicious balance of savory and sweet flavors in a comforting, nutritious dish that’s naturally gluten-free and low in fat.

Ingredients

Scale

Main Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, chopped
  • 2 pounds ground turkey
  • 6 cups butternut squash, cut into bite sized pieces
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cinnamon
  • 28 ounces fire-roasted diced tomatoes
  • 4 cups low sodium chicken broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 cups baby spinach

Instructions

  1. Heat the Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, bell pepper, and garlic along with a pinch of salt. Cook for 5-7 minutes until the onions are tender and translucent, stirring occasionally.
  2. Cook the Ground Turkey: Push the cooked veggies to one side of the pot and add the ground turkey to the other side. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey into crumbles, cooking until it is fully browned and no longer pink, about 7-10 minutes.
  3. Add Spices and Squash: Stir in the butternut squash pieces along with chili powder, ground cumin, smoked paprika, cinnamon, additional salt, and pepper. Mix thoroughly to coat the squash and turkey evenly with the spices.
  4. Add Liquids: Pour in the fire-roasted diced tomatoes and the low sodium chicken broth. Stir to combine all ingredients well. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add Beans and Simmer: Stir in the drained black beans and chickpeas. Partially cover the Dutch oven and let the chili simmer gently for 30 minutes, or until the butternut squash is tender when pierced with a fork.
  6. Finish with Spinach: Stir in the baby spinach leaves and cook for another 2-3 minutes until the spinach wilts. Taste and adjust seasonings with more salt or pepper if desired.
  7. Serve: Ladle the chili into bowls and enjoy immediately. This dish pairs well with a side of crusty bread or over rice if preferred.

Notes

  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.
  • For a spicier chili, add a pinch of cayenne pepper or chopped jalapeño along with the other spices.
  • Make sure to drain and rinse canned beans to reduce sodium content and improve texture.
  • This chili stores well and makes great leftovers—reheat gently before serving.
  • Use fresh or frozen butternut squash if fresh is unavailable; adjust cooking time accordingly.
  • To make this recipe vegan, substitute ground turkey with crumbled tofu or tempeh and use vegetable broth.

Nutrition

Keywords: ground turkey chili, butternut squash chili, one-pot chili, healthy chili recipe, low fat chili, turkey chili with vegetables

Find it online: https://platedbyemma.com/ground-turkey-butternut-squash-chili-one-pot-recipe/