Butternut Squash Chili Recipe
This butternut squash chili recipe is healthy comfort food that is a new fall favorite. Made with ground turkey, chickpeas, black beans, and other whole food ingredients, this chili is not only packed full of fiber but protein too.
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Butternut Squash Chili
Chili is a common meal in my house. It’s easy, it’s hands off, and it’s delicious.
The recipes typically change with what I have available in my pantry and fridge, but they all turn out delicious. Chili is versatile and easy to make it your own.
So why not switch it up with this butternut squash turkey chili?
Health Benefits of Butternut Squash
Even as a holistic nutritionist, I haven’t cooked butternut squash until six months ago. It wasn’t an ingredient I grew up with, so it took a bit for me to come around to it. I have had it in salads before at restaurants but never in my own home.
If you’re on the fence about butternut squash, here are some of the health benefits:
- Butternut squash is high in fiber (1 cup has 7 grams).
- It’s a good source of calcium.
- The squash is loaded with Vitamin A.
- It’s high in Vitamin C.
- Plus it’s an antioxidant powerhouse, which helps fight off free radicals.
- Yellow and orange vegetables have been shown to reduce the risk of heart disease. source
Fire Roasted Tomatoes vs Diced Tomatoes
A lot of my recipes have fire roasted tomatoes and I’m often asked what is the difference between diced tomatoes and fire roasted tomatoes?
Fire-roasted tomatoes are canned (just like diced) but they’re charred and have a lot more flavor (roasting tomatoes bring out a ton of more flavor). This also means they’re usually a little more expensive.
Can I substitute diced tomatoes for fire roasted tomatoes?
Yes, of course! The flavor may not be as smoky, but your dish will still taste good.
Can This Be Made in a Slow Cooker?
The best thing about this turkey chili with butternut squash is that you can adapt it easily to your lifestyle.
Whether that’s cooking it in a slow cooker or pressure cooker, I have instructions for you.
Slow cooker instructions:
- In a skillet, heat up olive oil over medium heat and add the ground turkey. Scramble fry it until cooked.
- Add everything (except the optional garnishes) to the CrockPot.
- Put on the lid and cook for either 4 hours on high or 8-10 hours on low.
You don’t have to cook the ground turkey before hand, but I prefer this method. If you’re short on time in the morning, you can pre cook the turkey the night before.
Butternut Squash Chili in the Instant Pot
I personally use the Ninja Foodi, but the directions to make this healthy turkey chili will be the same.
How to cook butternut squash turkey chili in the pressure cooker:
- Turn the pressure cooker to saute. Add the olive oil, onions, and garlic Saute until fragrant.
- Add the chili powder, cumin, cinnamon, and coriander to the onion mixture. Stir well.
- Next, add your ground turkey and cook till it is done, stirring often, breaking it into small pieces.
- Once your ground turkey is cooked, you’ll then add the rest of your ingredients (not including the optional garnishes). Turn off the saute mode, put on the lid, seal, and set manual high pressure for 10 minutes.
- Let it naturally vent for 5 minutes, then do a quick release.
- Once the hissing is done, open the lid, stir and serve.
- Serve and enjoy with toppings of shredded cheese, plain greek yogurt, and cilantro!
How to Make Turkey Chili with Butternut Squash
I have said it time and time again, I like recipes that are easy.
Listen, I’m a busy mom and I have no time to spend hours cooking dinner, so that’s why recipes like this hit Randa Nutrition.
Healthy recipes without a ton of work.
More fall favorites:
- Healthy Chicken Stuffed Peppers Recipe
- Pot Roast Soup in the Ninja Foodi (Pressure Cooker and Slow Cooker Option)
- Roasted Cauliflower Soup [Vegan]
- Chicken Zoodle Soup
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Butternut Squash Chili
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 lb ground turkey
- 1-15.5 oz can of black beans
- 1-15.5 oz can of garbanzo beans
- 1 red bell pepper
- 1 medium onion
- 1 can diced tomatoes
- 1 can fire roasted tomatoes
- 3 TBSP tomato paste
- 2 cups chicken broth
- 1/2 TBSP minced garlic
- 1 TBSP chili powder
- 1/2 TBSP cumin
- 1/2 tsp cinnamon
- 2 tsp coriander ground
- 1-2 TBSP apple cider vinegar I started with one TBSP and added more if I felt like it needed it.
- salt and pepper to taste
- Optional Toppings:
- Shredded Cheese
- Plain Greek Yogurt
- Cilantro
Instructions
- In a large pot or dutch oven, saute your onions and garlic in a little olive oil over medium heat. Do this for about a minute till it starts to smell fragrant. Then you will add your chili powder, cumin, cinnamon, and coriander to the onion mixture. Stir well.
- Next add your ground turkey and cook till it is done, stirring often, breaking it into small pieces.
- Once your ground turkey is cooked, then you will stir in the tomato paste. Then add the bell peppers, canned tomatoes, broth and apple cider vinegar. Stir and allow to simmer for 20 minutes.
- While that simmers, prepare your butternut squash and drain and rinse your beans. Once the 20 minutes is up, add those ingredients to the pot and allow to simmer for another 20 minutes, stirring occasionally. You want your squash to be soft but not mushy.
- Serve and enjoy with toppings of shredded cheese, plain greek yogurt, and cilantro!
Nutrition
Delicious and easy to make. Highly recommend
So happy you liked it Tanis!