Description
This Easy Butternut Squash Chili with Turkey or Beef is the perfect dish for a cold night!
Ingredients
Scale
- 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