Description
This Easy Butternut Squash Chili with Turkey or Beef is a hearty and flavorful one-pot meal perfect for chilly evenings. Featuring tender butternut squash, protein-rich ground turkey or beef, and a medley of beans simmered with classic chili spices, this dish offers a nutritious and comforting twist on traditional chili. Ready in about 40 minutes, it’s a delicious and wholesome dinner option that’s simple to prepare and packed with bold flavors.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1/2 cup corn kernels (optional)
Pantry Items
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken or vegetable broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the meat: Heat olive oil in a large pot over medium heat. Add ground turkey or beef and cook until browned, breaking it apart as it cooks to ensure even cooking and a crumbly texture.
- Sauté aromatics: Add chopped onion and minced garlic to the pot. Cook for 3-4 minutes until the onion softens and becomes fragrant, building a flavorful base for the chili.
- Add vegetables and spices: Stir in cubed butternut squash, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper, mixing well so all ingredients are evenly coated with spices.
- Simmer the chili: Pour in chicken or vegetable broth. Bring the mixture to a simmer, then cover the pot. Let it cook for 25-30 minutes, stirring occasionally until the butternut squash is tender and the flavors meld together.
- Optional corn addition: For added texture and a touch of sweetness, stir in corn kernels in the last 5 minutes of cooking and continue simmering until heated through.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot for a comforting and nutritious meal.
Notes
- You can substitute ground turkey with ground beef or even ground chicken based on preference.
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Feel free to use vegetable broth to make the chili vegetarian; omit the meat accordingly.
- To make it vegan, replace meat with plant-based meat alternatives and use vegetable broth only.
- If you prefer a thicker chili, mash some of the beans and squash before serving.
