I love Fall because it is finally deemed “acceptable” to make soups, like one of my favorites – savory butternut squash turkey chili. If it were up to me, I would live off of soups all year, even if it means turning down the A/C to enjoy it.
A while back, when I was beginning my efforts to eat cleaner, I would incorporate at least one big pot of soup in my weekly meal plan and I loved playing around with all of the different flavors that could make up a delicious soup! That’s when I hit the soup jackpot and developed this savory butternut squash turkey chili recipe.
The Details on the Butternut Squash Turkey Chili Recipe
This savory butternut squash turkey chili recipe is a great meal to have on hand during busy weeknights or when hosting family get togethers over the holidays (or any other day!).
The beans and turkey provide the traditional flavors of chili, while the butternut squash and cinnamon give it a delicious fall and wintery twist.
This recipe makes a pretty large batch, so if you find yourself eating chili for days, you could also freeze some of it for later! Freezer meals are also a win in my household.
Related Post: Glow Getter Roasted Carrot Butternut Squash Soup
So, get your jammies on and get ready to curl up in a big blanket with a steaming bowl of good-for-your-soul soup because this one is a keeper (and on repeat at my house!).
It’s hearty enough to please the man in your life, but light enough to make us ladies craving more. Basically, a win-win for all parties involved.
*This recipe is adapted from the Crockpot Turkey Chili found on cleanseatsandtreats.com.Print
Savory Butternut Squash Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: dinner
- 1 tbsp olive oil
- 1 lb. ground turkey breast
- 1 c chopped onion
- 1 small butternut squash, peeled and cubed
- 2 small zucchini, grated
- 2 cloves garlic, crushed
- 1 can (28 oz.) crushed tomatoes
- 1 can (16 oz.) kidney beans, rinsed and drained
- 1 28 oz. box beef broth
- 1 jar (8 oz.) tomato paste
- 1 can (7 oz.) chopped green chilies
- 1 tbsp dried parsley flakes
- 1 tbsp ground cumin
- 3 tsp chili powder
- 2 tsp ground oregano
- 1 tsp cinnamon
- 1 tsp coriander
- 1 tsp pepper
- 1 tsp salt
- 4 acorn squash
- Preheat oven to 425 degrees.
- Cut acorn squash in half, lengthwise.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Place acorn squash halves on a baking sheet and roast for 30 minutes or until fork-tender.
- To make the chili, heat 1 tbsp oil in a dutch oven or large soup pot over medium-high heat.
- Brown turkey, breaking it up with a wooden spoon as much as possible.
- Add onion and butternut squash; cook until onion is translucent and squash is soft.
- Add grated zucchini and garlic until the garlic is fragrant.
- Add next five ingredients and spices and stir to combine.
- Bring to a boil and then simmer, covered, for at least 30 minutes until the squash is fork-tender.
- To assemble, place one acorn squash half in bowl and fill it with the chili.
Yummmm. This is perfect weather to try this! Think Chris would like it?
Maybe if he added some cheese and sour cream! 🙂
Hi Carly – I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration! http://physicalkitchness.com/healthy-paleo-fall-recipes/
Whoohoo! Thanks, Chrissa… I appreciate the support!