Turkey Butternut Squash Chili
This turkey butternut squash chili is great for a pot luck or game day meal! Veggies and lean protein simmered in a spicy tomato sauce.
Equipment
- Dutch Oven
Ingredients
- 2 lbs lean ground turkey or 3 cups meatless ground meat for vegetarian option
- 1 teaspoon olive oil
- 1 red onion diced
- 4 cloves garlic minced
- 3 bell peppers cut into strips
- 2 medium zucchini squash
- 3 cups butternut squash diced
- 28 ounces diced tomatoes
- 2 cups water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- Few shakes red pepper flakes
- Salt and pepper to taste
Instructions
- In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
- Remove meat, drain any grease, and set aside.
- In the dutch oven, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the bell peppers, zucchini, and butternut squash and sauté for an additional 5 minutes.
- Add the tomatoes and remainder of the spices, and add the meat back to the pot. Simmer on low heat for 1-2 hours, stirring occasionally.
- Taste and adjust seasonings - adding salt, pepper, or more crushed red pepper flakes if necessary. Serve with cilantro, sliced avocado, sour cream, or tortilla chips!
Nutrition
Calories: 203kcalCarbohydrates: 17gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 62mgSodium: 111mgPotassium: 906mgFiber: 4gSugar: 6gVitamin A: 8167IUVitamin C: 79mgCalcium: 90mgIron: 4mg
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