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Turkey and Butternut Squash Chili

Print Recipe
Servings: 6 servings
Course: dinner, lunch, Main Course
Ingredients Method

Ingredients
  

Chili
  • 2 tbsp olive oil
  • 1 small yellow or white onion, diced
  • 3 garlic cloves, minced or grated
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 2 tbsp tomato paste
  • 2 pounds ground turkey
  • 1 pound butternut squash, cubed into 1-inch pieces
  • 1 (15oz) can diced fire roasted tomatoes
  • 1 cup chicken bone broth, or regular chicken broth
  • 1 red bell pepper, diced into ½-inch pieces
  • couple dashes of cinnamon
Quinoa
  • 2 cups quinoa
  • 1 cup chicken bone broth, or regular chicken broth
Additional Toppings:
  • shredded cheese
  • cilantro
  • slices of lime

Method
 

  1. Start by preparing all your ingredients as the recipe comes together quickly.
  2. Heat a large pot over medium-high heat. Add olive oil and sauté onions and garlic until fragrant, about 1-2 minutes.
  3. Add in tomato paste to sauté for about 1-2 minutes then add in spices (chili powder, cumin, smoked paprika and salt) and sauté another minute until fragrant.
  4. Add ground turkey, stirring to break up. Cook until browned, about 6-8 minutes.
  5. Once cooked through, add in squash, canned tomatoes and bone broth. Stir together until evenly mixed. Cover pot with lid and cook for 20 minutes, stirring occasionally.
  6. Mix in bell pepper and cook for an additional 5 minutes then remove from heat. Mix in a couple dashes of cinnamon to add some warming spice to the chili.
  7. While chilli is cooking, in a small sauce pan, add quinoa, 3 cups of water and 1 cup of bone broth. Bring to a boil and cook covered. Once liquid is evaporated remove from heat, about 10 minutes.
  8. To serve, add quinoa to the bottom of a bowl, top with chili and additional toppings of preference.