This Easy Butternut Squash Chili with Turkey or Beef is the perfect dish to cuddle up with on a cold night. Imagine the warm, cozy aroma of simmering comfort food that fills your kitchen as you cook up this hearty and flavorful meal. Not only is it packed with protein from the turkey or beef, but it also bursts with the robust flavors of carefully selected spices and the satisfying bite of beans and veggies. This recipe promises a comforting meal that will delight the whole family. It’s as pleasing to make as it is to eat, offering a fuss-free culinary experience without compromising on taste or nutrition. In this recipe, butternut squash stars as a nutrient-dense partner to the protein, adding a touch of sweetness and a wealth of vitamins. As you scoop up a spoonful, you’ll appreciate the dance of flavors and textures that make this chili a standout. Whether you’re an experienced cook or someone simply looking for an easy, delicious meal, this dish is bound to become a household favorite. So, why not dive into this flavorful exploration of taste and health with a bowl of this delightful chili?
Why You’ll Love This Easy Butternut Squash Chili With Turkey or Beef Recipe
- Flavor-packed: A combination of spices and wholesome ingredients for a robust taste experience.
- Hearty and satisfying: Perfect for warming up on chilly nights with rich, comforting textures.
- Nutrient-rich: Packed with proteins and vegetables like butternut squash, black beans, and kidney beans.
- Family-friendly: A savory meal that’s loved by both kids and adults alike.
Preparation Phase & Tools to Use
Before embarking on this culinary adventure with the Easy Butternut Squash Chili With Turkey or Beef, it’s essential to set up an efficient and organized workspace in your kitchen. Begin by placing your cutting board close to your cooking area for easy access to your chopped ingredients. Having a large pot on standby is key because this one-pot meal will require a suitable-size vessel for all those delicious ingredients to mingle. A sharp knife will simplify the task of dicing your vegetables, including the onion and bell peppers. For ease of cooking, a reliable wooden spoon or spatula is recommended to stir and break apart the meat as it cooks.
Having a can opener ready is crucial for quickly accessing canned beans, tomatoes, and tomato paste. Ensure your spice cabinet is within reach since a medley of spices will masterfully flavor the dish. If you have a simmer ring or heat diffuser, it can be beneficial in maintaining a steady, even warmth during the simmering process. Don’t forget to prepare a ladle for serving this mouth-watering chili directly from the pot to your bowl!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef
- 3 cups peeled and cubed butternut squash
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup low-sodium chicken or beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
Step 1: Start with Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, stirring occasionally until they become translucent and soft, about 3 to 4 minutes. This step releases their natural sweetness, creating a flavorful base for your chili.
Step 2: Building the Base
Add the minced garlic to the onions, stirring constantly to avoid burning for about 30 seconds. Introducing the garlic at this stage infuses the oil with its rich aroma, setting the foundation for the remaining ingredients.
Step 3: Brown the Meat
Introduce your choice of ground turkey or beef into the pot. Break the meat into smaller pieces with a wooden spoon. Let it cook until browned, ensuring all the pink is gone, which helps develop savory flavors.
Step 4: Mix in Main Ingredients
Now, add the cubed butternut squash, diced red bell pepper, black beans, kidney beans, diced tomatoes, tomato paste, and broth into the pot. Stir well, ensuring everything is evenly combined.
Step 5: Spice It Up
Sprinkle in the chili powder, cumin, smoked paprika, oregano, and optional cayenne. Add salt and pepper to taste, then stir to thoroughly incorporate the spices.
Step 6: Simmer to Perfection
Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer, inviting the flavors to meld, for about 30 to 35 minutes. The butternut squash should be tender, and the chili should have thickened to a rich consistency.
Step 7: Final Touches
Uncover the pot and taste. Adjust the seasoning as needed by adding more salt, pepper, or spices to suit your palate. Serve the chili hot, topped with your choice of avocado slices, sour cream, or shredded cheese for extra indulgence.
Variations
- Protein: Swap turkey or beef for ground chicken or plant-based crumbles for a vegetarian spin.
- Vegetables: Incorporate carrots, zucchini, or sweet potatoes for added texture and flavor.
- Spices: Experiment with adding cinnamon or cocoa powder for a unique twist.
Cooking Notes
- Ensure the butternut squash is cut into even cubes for consistent cooking throughout the chili.
- If the chili is too thick for your liking, gradually add extra broth to reach your desired consistency.
- For deeper flavors, consider making the chili a day ahead and reheating it to allow the spices to intensify.
Serving Suggestions
- Top with fresh cilantro and a squeeze of lime juice for a zesty finish.
- Pair with warm cornbread or crusty bread to soak up the flavorful sauce.
Tips
- Prepare and chop all your vegetables before starting to streamline the cooking process.
- If you prefer a less spicy chili, reduce the amount of cayenne pepper or omit it entirely.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 300 per serving
- Protein: 25 grams per serving
- Sodium: 620 milligrams per serving
FAQs
Can I freeze the butternut squash chili?
Yes, this chili freezes exceptionally well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to three months.
What can I substitute for butternut squash?
If you’re not a fan of butternut squash or it’s not available, try substituting it with sweet potatoes or acorn squash for a similar flavor and texture.
How do I thicken or thin my chili?
To thicken your chili, let it simmer uncovered for a few more minutes. To thin it, gradually add more broth until you reach the desired consistency.
Can I make this chili vegetarian?
Absolutely! Simply substitute the ground turkey or beef with plant-based meat alternatives or use extra beans and vegetables to keep it hearty and satisfying.
Conclusion
The Easy Butternut Squash Chili with Turkey or Beef is not just a recipe; it’s a warm hug in a bowl, perfect for gatherings or solo meals. With its robust flavors and easy preparation, it stands as a testament to how simple ingredients can create a rich, hearty meal. Whether you’re trying it for the first time or adapting it to suit your taste, this dish promises to deliver comfort and satisfaction. Embrace the opportunity to experiment with variations and share this flavorful journey with friends and family. We invite you to try the recipe, leave feedback, share your customizations, and spread the joy of warm, soul-soothing chili with others.
Print
Easy Butternut Squash Chili with Turkey or Beef
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Easy Butternut Squash Chili with Turkey or Beef is the perfect dish for a cold night!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef
- 3 cups peeled and cubed butternut squash
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup low-sodium chicken or beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, stirring occasionally until they become translucent and soft, about 3 to 4 minutes.
- Add the minced garlic to the onions, stirring constantly to avoid burning for about 30 seconds.
- Introduce your choice of ground turkey or beef into the pot, breaking the meat into smaller pieces with a wooden spoon until browned.
- Add the cubed butternut squash, diced red bell pepper, black beans, kidney beans, diced tomatoes, tomato paste, and broth into the pot, stirring well to combine.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, and optional cayenne. Add salt and pepper to taste.
- Raise the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 to 35 minutes.
- Uncover the pot, taste, and adjust seasoning as needed. Serve hot topped with avocado slices, sour cream, or shredded cheese.
Notes
If the chili is too thick for your liking, gradually add extra broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 620 mg
- Protein: 25 g