Chili con carne, usually known just as chili, is a dish which often makes an appearance during the cooler months. It makes a robust, hearty and deliciously warming dish, and there are lots of different side dishes you can serve with it, including rice or cornbread – both classic chili pairings.
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The following recipe is a little different though, because it’s made with turkey in place of beef and wonderfully sweet chunky of butternut squash in a rich and creamy broth.
The kids will love this turkey and butternut squash chili just as much as the grownups do, and you can sneak all different kinds of vegetables in there to boost the nutrition.
Whether or not beans have a place in chili recipes is not a discussion we need to have here, not when the recipe is so delicious and of course, because you’re making it yourself, you are the sole decider of whether or not to include beans in yours!
Why You’ll Love the Recipe:
This delicious turkey and butternut squash chili makes a change from regular beef chili. It’s every bit as delicious and it’s also quick and easy to make, taking just half an hour from beginning to end.
How to Serve It:
This chili goes well with rice or cornbread, and you can serve it topped with shredded cheddar, avocado slices, cilantro, or whatever you like.
Can You Make It Ahead?
Yes, you can make this butternut squash chili in advance and warm it back up when you’re ready.
- Chicken broth
- Olive oil
- Celery stalk
- Minced thyme
- Butternut squash
- Minced garlic cloves
- Great northern beans
- Ground turkey
- Fresh kale
- Heavy cream
- Chili powder (optional)
How to make Butternut Squash Chili:
Sauté the turkey until browned all over, then drain off the excess grease.
Sauté the onion, celery and carrot in the olive oil for 4 minutes.
Stir in the thyme and garlic and cook for 1 minute.
Stir in the meat, butternut squash, broth, and beans.
Bring the mixture to a boil and then turn down the heat.
Simmer the chili for 15 minutes.
Mix in a little chili powder or a lot of it or none (you control the spice factor!)
Stir in the kale and cream and cook for 5 minutes.
Serve with your favorite chili garnishes.
This unusual dish is loosely based on classic beef chili, but it’s made with turkey, butternut squash and a creamy sauce rather than a rich tomato-based sauce. It makes a lovely dinner served with rice or cornbread and garnished with your favorite chili toppings.
Butternut Squash Chili
- 2½ cups chicken broth
- 1 tablespoon olive oil
- 1 diced small onion
- 1 diced celery stalk
- 1 diced carrot
- 1 teaspoon minced thyme
- 2 cups diced butternut squash
- 2 minced garlic cloves
- 14 ounces drained rinsed great northern beans
- 10 ounces ground turkey
- 2 cups chopped massaged fresh kale
- ½ cup heavy cream
- Chili powder optional
- Sauté the turkey until browned all over, then drain off the excess grease.
- Sauté the onion, celery and carrot in the olive oil for 4 minutes.
- Stir in the thyme and garlic and cook for 1 minute.
- Stir in the meat, butternut squash, broth, and beans.
- Bring the mixture to a boil and then turn down the heat.
- Simmer the chili for 15 minutes.
- Mix in a little chili powder or a lot of it or none (you control the spice factor!)
- Stir in the kale and cream and cook for 5 minutes.
- Serve with your favorite chili garnishes.
Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Variations and Substitutions:
You can swap the butternut squash for pumpkin if you like, or even sweet potatoes. You can also add as little or as much chili powder as you like. Finally, feel free to use another type of beans, such as cannellini, pinto, black, or kidney beans, or leave them out if you prefer your chili recipes bean-free.