The weather keeps getting colder so my cravings are getting warmer. A nice warm lunch or dinner is exactly what I’m after. This chili is so satisfying and packed with protein and fiber to keep you full. Butternut squash is a delicious fall and winter vegetable. Adding it to this chili creates a creamy bite when you find a piece!
Butternut squash is a winter squash. It has nutty taste similar to pumpkin and acorn squash. The yellow orange flesh is a sign that it contains carotenoids which are then converted to vitamin A in the body. One cup of butternut squash provides almost 60% of the Recommended Dietary Allowance (RDA)! The RDA for vitamin A is 900 mcg for men and 700 mcg for women. This winter squash is also packed with vitamin C, fiber, and vitamin B6. Butternut squash can be difficult to peel and chop, but many grocery stores have some already cut for you! Look for it in the produce aisle for convenience.
Turkey and Butternut Squash Chili
- 20 oz lean ground turkey
- 1 yellow onion, diced
- 2 cups butternut squash, cubed
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 6 oz can tomato paste
- 14.5 oz can diced tomatoes
- 14.5 oz can whole tomatoes
- 2 cups low sodium vegetable broth
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
In a large stock pot, sauté onions and bell peppers until soft about 5 minutes. Add ground turkey and break it up into small pieces as it cooks. Once cooked through, add the celery, tomato paste, diced tomatoes, vegetable broth, and spices. Crush the whole tomatoes into the pot using your hands and add the canned liquid as well. Bring to a boil and then reduce to medium-low heat and simmer for 1 hour. Add extra vegetable broth if it gets too thick.
Number of servings: 8 | Serving size: 1 cup
Calories: 222, total fat: 8 g, total carbohydrates: 18 g, dietary fiber: 2 g, sugars: 11 g, protein: 21 g
What is your favorite winter squash? Tell me below!