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Healthy Butternut Squash and Turkey Chili: Easy 30-Minute Dinner

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A quick, comforting, and nutritious weeknight chili made with ground turkey, butternut squash, and beans. It comes together in under 30 minutes and offers a creamy texture without dairy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow or white onion, diced
  • 3–4 cloves garlic, minced
  • 1 pound ground turkey (93% or 99% lean)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 14.5-ounce can diced tomatoes (low-sodium)
  • 8-ounce can tomato sauce (low-sodium)
  • 32-ounce carton chicken broth (low-sodium)
  • 1 tablespoon apple cider vinegar
  • 2 cups butternut squash, cubed small (1/2-inch pieces)
  • 15-ounce can black beans or kidney beans, rinsed and drained
  • Juice of 1 lime
  • Fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Dice the onion and mince the garlic. Cube the butternut squash into 1/2-inch pieces. Rinse and drain the beans.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and a pinch of salt; cook until translucent (2-3 minutes). Add garlic and cook for 30 seconds until fragrant.
  3. Add ground turkey to the pot. Break it up with a wooden spoon and cook until no longer pink (about 5 minutes). Drain excess fat if necessary.
  4. Add chili powder, cumin, smoked paprika, cinnamon, and cayenne. Stir constantly for 1 minute to bloom the spices.
  5. Pour in chicken broth, diced tomatoes, tomato sauce, and apple cider vinegar. Stir to combine. Add the cubed butternut squash and bring the mixture to a boil.
  6. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until the squash is tender and the chili has thickened. Stir occasionally.
  7. Remove the lid. Taste and adjust seasoning with salt and pepper. Stir in fresh lime juice and half of the cilantro. Let sit for 2 minutes off the heat.
  8. Ladle into bowls and top with remaining cilantro, avocado slices, or Greek yogurt. Serve immediately.

Notes

For best results, cube the squash small (1/2-inch) to ensure even cooking. Do not skip blooming the spices in oil. This chili tastes better the next day as flavors meld. If using dried beans, they must be soaked and pre-cooked; canned beans are recommended for this quick version.

Nutrition

Keywords: healthy chili, turkey chili, butternut squash, quick dinner, weeknight meals, gluten-free, dairy-free, meal prep, comfort food

Find it online: https://crispcraving.com/healthy-butternut-squash-and-turkey-chili-easy-30-minute-dinner/