Description
This easy butternut squash chili with ground turkey or beef combines hearty vegetables and spices for a comforting, nutritious meal perfect for any day. The tender butternut squash adds a subtle sweetness that complements the savory meat and bold chili flavors, making it a delicious twist on traditional chili.
Ingredients
Scale
Meat and Base
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 onion, chopped
- 2 cloves garlic, minced
Vegetables and Beans
- 1 butternut squash, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (optional)
Spices and Liquid
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground turkey or beef and cook until browned, breaking it apart as it cooks to ensure even cooking and a nice texture.
- Sauté Aromatics: Add the chopped onion and minced garlic to the browned meat. Cook for 3-4 minutes until the onion softens and becomes fragrant, which builds a flavorful base for the chili.
- Add Vegetables and Spices: Stir in the cubed butternut squash, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mixing everything well ensures the flavors combine evenly.
- Simmer the Chili: Pour in the chicken or vegetable broth, bring the mixture to a simmer, then cover the pot. Cook for 25-30 minutes, stirring occasionally, until the butternut squash is tender and all flavors meld together beautifully.
- Add Corn: For extra texture and sweetness, add the corn kernels during the last 5 minutes of cooking and stir to incorporate them evenly.
- Serve and Garnish: Serve the chili hot, garnished with fresh cilantro if desired for a pop of color and fresh flavor.
Notes
- You can substitute ground turkey with ground beef or even a plant-based alternative for different dietary needs.
- Use vegetable broth to make this recipe vegetarian (omit the meat accordingly).
- Add extra chili powder or cayenne pepper for a spicier kick.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely.
- Serve with rice, cornbread, or over baked potatoes for a more filling meal.
