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Spicy Turkey and Butternut Squash Chili Recipe

Spicy Turkey and Butternut Squash Chili recipe


This is a warm, spicy chili made with ground turkey and butternut squash. It's cooked with beans and tomatoes, and has a mix of spices. You top it with cheese and sour cream. It's good for cold days and makes enough for a family.


1 lb ground turkey
1 (15 oz) can kidney beans
2 (14.5 oz) cans fire-roasted diced tomatoes
2 cups butternut squash, cubed
1 large yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 small bunch cilantro, chopped


Heat a large pot over medium-high heat and add olive oil.
Add the ground turkey to the pot and cook until browned, about 5-7 minutes, breaking it apart with a spoon.
Add the diced onion and minced garlic to the pot with the turkey. Cook until the onion is translucent, about 3-4 minutes.
Drain and rinse the kidney beans.
In a small bowl, combine the chili powder, cumin, smoked paprika, coriander, nutmeg, salt, and pepper.
Add the spice mixture to the pot along with the kidney beans, fire-roasted diced tomatoes, and cubed butternut squash.
Stir everything together and bring to a simmer. Reduce heat to medium-low and let it cook for 15-20 minutes, or until the butternut squash is tender.
Serve the chili in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

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