What screams fall more than SQUASH and CHILI? I am so excited to share this recipe with you guys – I promise that I won’t disappoint! It’s yummy, comforting and ADAPTABLE! Can be made ahead, frozen and even vegan!
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BUTTERNUT SQUASH TURKEY CHILI – serves 8
1 lb of ground turkey
1 yellow onion, diced
4 cloves of garlic, minced
2.5 cups of butternut squash (I used fresh, but frozen would work!)
3 TBSP of chili powder
1 TBSP of Trader Joe’s Chili Powder (optional)
1 Tsp of chili flakes
1 Tsp of cumin
1 Tsp of coriander
1 Tsp of smoked paprika
1 can of kidney beans, reduced sodium
1 can of black beans, reduced sodium
1 can of fire roasted tomatoes with green chiles
1 can of diced tomatoes, no salt added
1 can of sweet corn
1 cup of chicken stock, reduced sodium
Salt to taste
Optional toppings: fresh cilantro, dairy free Mexican cheese, avocado, and tortilla strips!
1. Peel and wash your butternut squash.
2. Dice squash, onion and garlic.
3. Heat a pot on the stove to a medium heat. Add a tablespoon of avocado oil. Add onion and garlic. Sautee till fragrant and translucent.
4. Add ground turkey to pot and all seasonings. Brown the turkey.
5. Remove turkey from pot and set aside.
6. Increase heat to a medium-high heat. Add another tablespoon of avocado oil.
7. Add butternut squash to unrinsed pot and cook for 5-7 minutes.
8. Meanwhile, drain and rinse beans and corn.
9. After time has elapsed, add rinsed beans and corn, cans of tomatoes, chicken stock to pot. Return the turkey to the pot as well.
10. Lower heat to medium and bring to a simmer.
11. Cover and cook for around 20-25 minutes, or until squash is fork-tender.
12. Serve with optional toppings and enjoy!
Excellent dish to meal prep or freeze! Keep toppings separate until ready to serve
MACROS PER SERVING:
259 calories
20g of protein
7g of fat
31 g of carbs
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