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Clean recipe · chewoutloud.com

Butternut Squash Chili

This Butternut Squash Chili is the one I make for family and friends every fall. It's healthy and boldly flavorful. People always ask for the recipe.

Original recipe: chewoutloud.com

Yield:
10 servings
Prep:
20 min
Cook:
40 min
Total:
60 min
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Butternut Squash Chili

Ingredients

  1. 2 tablespoons olive oil
  2. 1 whole onion (diced)
  3. 7 cloves garlic (chopped)
  4. 1 teaspoon sugar
  5. 1 tablespoon chili powder
  6. 1 tablespoon ground cumin
  7. 1 teaspoon ground cinnamon
  8. 2 teaspoons oregano
  9. 2 teaspoons ground coriander
  10. 1 pound ground turkey
  11. 3 tablespoons tomato paste
  12. 2 whole green bell peppers (seeded and chopped)
  13. 29 ounces fire-roasted tomatoes (with juices)
  14. 2 cups chicken broth
  15. 28 ounces black beans (from cans, rinsed well and drained)
  16. 1 medium butternut squash (peeled/seeded, and cubed into 1/2 inch pieces)
  17. kosher salt and freshly ground black pepper
  18. 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. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
  4. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat.
  5. Taste and add additional salt and freshly ground black pepper, if desired. Serve warm, with shredded cheddar if desired.