Description
This easy butternut squash chili is a hearty and nutritious meal combining ground turkey or beef with tender butternut squash, beans, and flavorful spices. Perfect for a cozy weeknight dinner, it’s rich in protein and fiber with a delicious blend of smoky chili powder, cumin, and smoked paprika.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
Optional Ingredients
- 1/2 cup corn kernels
- Fresh cilantro, for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground turkey or beef and cook until browned, breaking it apart with a spoon as it cooks to ensure even browning.
- Sauté Aromatics: Add the chopped onion and minced garlic to the browned meat. Cook for 3-4 minutes until the onion softens and becomes fragrant, stirring occasionally to prevent burning.
- Add Vegetables and Spices: Stir in the cubed butternut squash, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Mix everything well to coat with the spices.
- Add Broth and Simmer: Pour in the chicken or vegetable broth, then bring the mixture to a simmer. Cover the pot and let it cook for 25-30 minutes, stirring occasionally, until the butternut squash is tender.
- Add Corn (Optional): For added texture and sweetness, stir in corn kernels during the last 5 minutes of cooking. Continue to simmer until heated through.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot as a comforting and filling meal.
Notes
- You can substitute ground turkey with ground beef or even ground chicken depending on your preference.
- For a vegetarian version, omit the meat and use vegetable broth.
- Add extra spice by including a pinch of cayenne pepper or chopped jalapeños.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
- Pair with warm cornbread or tortilla chips for a complete meal.
