Description
This hearty and nutritious Butternut Squash Chili combines the sweetness of butternut squash with savory turkey, beans, and fresh kale, creating a flavorful, comforting meal perfect for any season. The addition of cream makes the chili extra rich and creamy, while the veggies and beans provide fiber and nutrition.
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 2 cups butternut squash, diced
- 14 oz great northern beans, drained and rinsed
- 10 oz ground turkey, browned and crumbled
- 2 ½ cups chicken broth
- ½ cup heavy cream
- 2 cups fresh kale, chopped and massaged
Instructions
1️⃣ Cook the turkey:
In a sauté pan, cook the ground turkey over medium-high heat until fully browned and cooked through, about 7-8 minutes. Drain any excess oil and set the turkey aside.
2️⃣ Sauté the vegetables:
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the diced carrot, celery, and onion. Sauté for 3-4 minutes until the vegetables begin to soften.
3️⃣ Add garlic and thyme:
Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
4️⃣ Add the main ingredients:
Next, add the diced butternut squash, drained beans, cooked turkey, and chicken broth. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, or until the squash is tender.
5️⃣ Add cream and kale:
Pour in the heavy cream and add the chopped kale. Stir well and allow the chili to simmer for another 4-5 minutes, until the kale is wilted and all the flavors have combined.
6️⃣ Garnish and serve:
Serve your Butternut Squash Chili with your favorite toppings, such as avocado slices, shredded cheddar cheese, tortilla chips, or a dollop of sour cream.
Notes
- Make it vegetarian: You can omit the ground turkey and use vegetable broth instead of chicken broth for a vegetarian version.
- Customize the heat: Add a dash of cayenne pepper or red pepper flakes for some heat if you like spicy chili.
- Meal prep: This chili stores well in the fridge for up to 3 days or can be frozen for up to 3 months.