Butternut Squash Turkey Chili


1 tablespoon olive oil

1 lb. lean ground turkey

1 medium red onion, chopped

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

2 cups cubed butternut squash

1 red bell pepper, seeded and chopped

3 tablespoons tomato paste

1 cup low sodium chicken stock

15 ounce can diced tomatoes

14 ounce can kidney beans, rinsed and drained

1 cup fresh or frozen corn

1/4 cup chopped cilantro

2 tablespoons fresh lime juice

Sea salt and pepper, to taste

Heat olive oil in a large pan.

Add turkey cook 3 minutes and break up into small chunks with a wooden spoon.

Add onion and cook for 5 minutes more.

Add garlic and spices and cook for 30 seconds, then add butternut squash and bell pepper and cook for 1 minute more.

Add tomato paste, stock, diced tomatoes, beans, corn, salt and pepper to taste, then stir well to combine.

Bring to a boil, then lower heat to medium low and simmer for 20 minutes or until thickened and the squash is tender.

Remove from heat and stir in cilantro and lime, then and adjust seasonings as needed.

Serve with shredded cheese and chopped onion toppings if desired. Enjoy!
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