Turkey Chili with Butternut Squash

Turkey Chili with Butternut Squash

With the cooler temperatures coming in Jersey I love making one pot meals especially chili!  It’s so hearty and full of veggies! I switched up traditional chili and added butternut squash and in place of beef I used turkey meat.  Either is fine, but try to stick with grass fed beef or organic if possible. I used kidney beans since they are full of fiber but you can substitute whatever beans you like.  Cater the recipe to your liking or what you have on hand! This is why I love cooking!  You can mix it up…not so much with baking as I am not a baker!

I love using the pre-cut mirepoix – it’s a true time saver especially during the week.  You can find it fresh or frozen.  I like to keep them on hand in the cooler months for quick add in’s to soups.

You can adjust the heat to how spicy you like it by adding cayenne pepper or chili powder.  My family doesn’t like the heat so much so I use southwest salt free seasoning from McCormick to give it that smokey taste.

1. 2 tbs olive oil
2. 1 yellow onion, 2 celery stalks, 4 carrots chopped or 14oz Mirepoix
3.  3 fresh garlic cloves; minced
4. 1 lb. ground turkey or grass fed beef
5. 3 cups raw butternut squash (peeled & diced)
6. 1 cup low sodium chicken broth
7. 1 28oz crushed tomatoes
8. 1 can kidney beans (or any other bean)
9. 1 tbs southwest seasoning (or chili powder)
10. 1 tbs cumin


In a pot, heat olive oil over medium heat. Sauté onion, celery & carrots until soft. Add crumbled turkey and cook until brown, about 5-10 minutes.

Add all other ingredients to pot and stir. Bring to a boil. Reduce heat and simmer about 30 minutes until the squash is soft.

Pass around some crusty Italian bread, share with friends and enjoy!!