Description
A comforting and easy-to-make chili featuring wholesome butternut squash combined with flavorful ground turkey or beef, beans, and aromatic spices. This hearty dish is perfect for a nutritious weeknight dinner, delivering a balance of protein, fiber, and vegetables with rich, smoky flavors.
Ingredients
Scale
Proteins
- 1 lb ground turkey or beef
Vegetables & Legumes
- 1 onion, chopped
- 2 cloves garlic, minced
- 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)
Liquids
- 1 tablespoon olive oil
- 2 cups chicken or vegetable broth
Spices & 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 the ground turkey or beef, cooking until browned and fully cooked while breaking the meat apart with a spoon.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot. Cook for 3-4 minutes until the onion softens and releases a fragrant aroma.
- Add Vegetables and Spices: Stir in the cubed butternut squash, diced tomatoes, drained kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper, mixing well to combine all the flavors.
- Simmer the Chili: Pour in chicken or vegetable broth, bring the mixture to a simmer, then cover the pot and cook for 25-30 minutes. Stir occasionally until the butternut squash is tender and the chili thickens slightly.
- Add Corn: If using, stir in corn kernels during the last 5 minutes of cooking to add extra sweetness and texture.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- You can swap ground turkey with ground beef depending on your preference.
- For a vegetarian version, omit the meat and use vegetable broth.
- Add a dash of hot sauce or extra chili powder for more heat.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serve with crusty bread or over rice for a more filling meal.
