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dutch oven full of butternut squash chili
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Butternut Squash Chili

This easy butternut squash chili recipe is made with squash, ground turkey, and veggies in a creamy broth that's ready and on your table in 30 minutes!
Course Chili, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 large carrot diced
  • 1 stalk celery diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon thyme minced
  • 2 cups butternut squash diced
  • 14 pounce great northern beans drained and rinsed
  • 10 ounces ground turkey browned and crumbled
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 cups fresh kale chopped and massaged

Instructions

  • Add the turkey meat to a saute pan and cook over medium high heat until cook completely and browned.
  • Drain into a colander to drain any excess oil and set aside.
  • In a dutch oven or stock pot, add the olive oil, carrot, onion, and celery.
  • Saute over medium heat for approximately 3-4 minutes or until the vegetables become soft.
  • Add the garlic and thyme and saute for an another minute.
  • Add the butternut squash, beans, turkey meat, and chicken both.
  • Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
  • Add the cream and chopped kale and stir to combine well.
  • Simmer for an additional 4-5 minutes until the kale is wilted.
  • Serve the topped with your favorite garnishes like avocado, cheddar cheese, tortilla chips, etc.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days
Substitute turkey sausage or ground beef instead of ground turkey .
Substitute black beans or pinto beans if preferred.
For quicker prepping, use a store bought mirepoix mixture.
Substitute fresh rosemary for the thyme, if desired.
Use diced sweet potato if you'd like.
Make it vegetarian or vegan by leaving out the meat, and using non-diary milk and vegetable broth.
For lower calories, use whole milk or other milk of choice.
Substitute spinach for the kale if desired.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 18g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 127mg | Potassium: 892mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13860IU | Vitamin C: 59mg | Calcium: 131mg | Iron: 2mg