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Turkey and Butternut Squash Chili

Print Recipe
Course dinner, lunch, Main Course
Servings 6 servings

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

Instructions
 

  • Start by preparing all your ingredients as the recipe comes together quickly.
  • Heat a large pot over medium-high heat. Add olive oil and sauté onions and garlic until fragrant, about 1-2 minutes.
  • 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.
  • Add ground turkey, stirring to break up. Cook until browned, about 6-8 minutes.
  • 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.
  • 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.
  • 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.
  • To serve, add quinoa to the bottom of a bowl, top with chili and additional toppings of preference.