All Recipes
Butternut Squash and Turkey Chili
Soup & Stew
Fairgrown
A hearty, warming chili with tender cubes of butternut squash, ground meat, and black beans in a spiced tomato base. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Winter Squash— 1 small butternut squash, peeled and cut into ½-inch cubes (about 3½ cups)
- Onions— 1 medium, diced (or 1 tablespoon onion powder)
Additional / Pantry
- 2 teaspoons oil
- 1 pound ground turkey, chicken, or beef
- 3 cloves garlic, minced (or 2 teaspoons garlic powder)
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- 1-14 oz can no-salt-added or low-sodium diced tomatoes
- 2-14 oz cans black beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Heat the oil over medium-high heat in a large pot.
- Add onion and garlic, stirring occasionally until the vegetables begin to soften.
- Add the turkey, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.
- Add the chili powder and cumin, stir for about 30 seconds.
- Add the tomato paste and stir well.
- Add the beans, squash, and 4 cups of water.
- Bring to a boil.
- Adjust the heat and simmer for 35 to 40 minutes, uncovered, until the chili has thickened and the squash is tender.
- Add salt and pepper to taste.