Turkey Butternut Squash Chili

Shared by Peggy Isenhour

Fall is in the air, officially arriving September 22!   We can begin to feel and see fall with cooler temperatures and daylight hours decreasing. As an elementary teacher, I always enjoyed September.  Getting to know new students and their families as well as welcoming new teachers to our school was always a special time for me.  Students were excited with the arrival of a new school year because it was a time for new clothes, new shoes, new bookbags, new friends, and new school supplies.  The anticipation of a wonderful year ahead was felt everywhere.  Fall foods are often warm, comforting and made with the fruits and vegetables harvested during the season. Their aromas and flavors bring to mind colorful leaves, crisp mornings, football games and family gatherings.   Turkey Butternut Squash Chili captures the very essence of fall in a bowl. Lean turkey provides protein while butternut squash contributes fiber, vitamins and antioxidants. Whether enjoyed on a cool autumn evening, during a football game, or around the family table, this wholesome dish celebrates the harvest season with every spoonful. If you are cooking gluten free, I have included in parentheses the brands I prefer.
Happy Fall!  
Blessings!
Peggy Isenhour
 

Ingredients:
  • 1 lb ground turkey
  • 1 medium butternut squash, peeled and diced in small pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with juice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups chicken broth (Swanson is gluten free)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)
Directions:
  1. In a large pot, heat olive oil over medium heat. 
  2. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened. 
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the ground turkey to the pot, breaking it up with a spoon. 
  5. Cook until browned, about 5-7 minutes. 
  6. Season with salt, pepper, chili powder, cumin, and smoked paprika.
  7. Stir in the diced butternut squash, black beans, diced tomatoes, and chicken broth. 
  8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the butternut squash is tender.
  9. Taste and adjust seasoning if necessary. 
Serve hot, garnished with fresh cilantro if desired.
 
 

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