Butternut Squash Chili Recipe

Butternut Squash Chili

This Butternut Squash Chili is made for all those chilly evenings. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy dinner.

Hope everyone had a great Thanksgiving weekend! It always comes and goes way too quickly.

Despite knowing better, I always let the boys stay up way too late during the holiday breaks (movies, popcorn, or games, anyone?!)

This Butternut Squash Chili is made for all those chilly evenings. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy dinner.

Author: Chew Out Loud

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Yield: 8

Category: main

Ingredients

• 2 TB olive oil

• 1 onion, diced

• 7 cloves garlic, chopped

• 1 tsp sugar

• 1 TB chili powder

• 1 TB ground cumin

• 1 tsp ground cinnamon

• 2 tsp oregano

• 2 tsp ground coriander

• 1 lb ground turkey

• 3 TB tomato paste

• 2 green bell peppers, seeded and chopped

• 2 cans (14.5 oz each) fire-roasted tomatoes, with juices

• 2 cups chicken or turkey broth

• 2 (14 oz each) cans black beans, rinsed well and drained

• 1 medium butternut squash, peeled/seeded, and cubed into 1/2 inch pieces

• kosher salt and freshly ground black pepper

• shredded cheddar cheese for topping, optional

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.

2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.

3. .....

4. .....

Full Recipe: Click Here

Created: BANKHEALTHY