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Butternut Squash Chili
This Butternut Squash Chili is the perfect easy dinner for brisk fall and winter nights. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy meal.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
📝 Preparation Steps
1
Stir
2
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about ⏱️ 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, ⏱️ 10 seconds.
olive oil2 tablespoonsgarlic (chopped)7 clovessugar1 teaspoonchili powder1 tablespoonground cumin1 tablespoonground cinnamon1 teaspoonoregano2 teaspoonsground coriander2 teaspoons
3
Cook
4
Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir ⏱️ 30 seconds.
ground turkey1 lbtomato paste3 tablespoons
5
Simmer
6
Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for ⏱️ 20 minutes.
fire-roasted tomatoes (with juices)29 oz
7
Serve
8
Add beans and squash. Bring chili back to a simmer and simmer covered another ⏱️ 20 minutes or just until squash is tender but not mushy. Remove from heat.
9
Taste and add additional salt and freshly ground black pepper, if desired. Serve warm, with shredded cheddar if desired.
Nutrition Facts
calories
427 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
16 g
sugar Content
8 g
sodium Content
385 mg
protein Content
30 g
trans Fat Content
0.01 g
cholesterol Content
26 mg
carbohydrate Content
68 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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