Butternut Squash and Turkey Chili
Delicious Butternut Squash and Turkey Chili Recipe that's packed with nutrition!
Equipment
Ingredients
- 3 tbsp olive oil extra virgin
- 32 oz ground turkey 93% lean preferred
- 1 tbsp cumin
- 2 tsp coriander
- 1/4 cup chili powder
- 1/4 cup nutritional yeast
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup chia seeds
- 2 tbsp apple cider vinegar
- 3 tbsp tomato paste
- 1 yellow onion chopped
- 4 garlic cloves, minced
- 28 oz crushed tomatoes in a can
- 2 cups butternut squash peeled, seeded, cut into 1/2 inch cubes
- 16 oz tricolor peppers frozen, strips
- 16 oz spinach frozen, chopped
- 15.5 oz kidney beans drained
- 15.5 oz black beans drained
- 15.5 oz great northern beans drained
- 8 oz green chiles roughly 2 cans
- 8 oz mushrooms baby bella, sliced
- 4 bay leaves
- 32 oz chicken stock use only until stockpot has several inches left at top (refer to video)
Instructions
- In a large stock pot over medium high heat, add 2-3 tbsp olive oil, ground turkey, spices, nutritional yeast, chia seeds and apple cider vinegar. Mix well until turkey is completely coated. Then cover the pot and allow meat to cook through, stirring occasionally. This should take about 10 minutes.
- Add tomato paste and mix that in. Add in a little more olive oil (1-2 tbsp), onion and garlic. Mix that in well. Add in crushed tomatoes. Mix that well. Add in butternut squash, tricolor peppers, and spinach. Mix that in well, cover and allow for the frozen vegetables to “melt down” a little, making more room in the stock pot. This should take about 5 minutes.
- Add in beans and green chiles. Mix well. Add in mushrooms and mix well again. Add bay leaves. Then add as much chicken stock as needed to fill the pot and leave a few inches at the top. Mix again.
- Turn the heat up to high and bring the chili to a boil. Once boiling, lower the heat to a simmer for about 1 hour. You will know when the chili is done if the butternut squash is tender enough to slice with your stirring utensil. Serve into bowls. Add ground pepper to taste on each individual serving. This is going to be a mild but very flavorful chili. If you would like it spicier, consider adding jalapeños, or slices of your favorite spicy peppers. Enjoy!
Video
Notes
This full recipe requires an 8 quart Large Stock Pot, so please adjust ingredients if your stock pot is smaller.
NOTES ON MEAL PREP AND FREEZING: You can freeze this chili into individual smaller Tupperware containers. You can either defrost a serving by putting it into the refrigerator the day before and then reheating it in the microwave or stove top for about 5 minutes (stirring in halfway through). Or you can put it in the microwave from frozen for about 10-12 minutes, stirring the chili halfway through. Taste it to see if it needs more time. Always let a dish sit in the microwave for 1-2 minutes before taking it out.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 57gProtein: 42gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 53mgSodium: 536mgPotassium: 1872mgFiber: 20gSugar: 11gVitamin A: 10787IUVitamin C: 91mgCalcium: 212mgIron: 9mg