Go Back

Butternut Squash Chili

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.
Print Recipe Pin Recipe
Cook Time 30 minutes
Servings: 4
Course: Chili and Soup
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Sauté the turkey until browned all over, then drain off the excess grease.
  2. Sauté the onion, celery and carrot in the olive oil for 4 minutes.
  3. Stir in the thyme and garlic and cook for 1 minute.
  4. Stir in the meat, butternut squash, broth, and beans.
  5. Bring the mixture to a boil and then turn down the heat.
  6. Simmer the chili for 15 minutes.
  7. Mix in a little chili powder or a lot of it or none (you control the spice factor!)
  8. Stir in the kale and cream and cook for 5 minutes.
  9. Serve with your favorite chili garnishes.

Notes

Adapted from tosimplyinspire