recipe: Turkey Chili with Butternut Squash

Turkey Chili with Butternut Squash

(recipe courtesy of EatLove)

Yield: 8 servings, Serving Size: 15oz
Total Time: 6 hours and 15 minutes


  • 14 cup olive oil 
  • 3 yellow onions chopped
  • 1 pound ground turkey 
  • 4 cups butternut squash roasted
  • 4 cloves garlic minced
  • 2 cups spinach 
  • 2 green peppers deseeded, chopped
  • 5 cups kidney beans drained & rinsed
  • 1 34 pounds diced tomatoes 
  • 1 cup low sodium chicken broth 
  • 2 tablespoons chili powder 
  • 2 tablespoons cumin 
  • 1 tablespoon dried oregano 
  • 1 dash salt 
  • 1 dash pepper 


  1. Saute yellow onions in 1/4 cup olive oil over medium heat until tender. Add 4 cloves of minced (chopped) garlic and sauté another minute.
  2. Add two chopped peppers, sauté for 3 minutes
  3. Combine in the slow cooker or crockpot the sautéed pepper mixture, 30oz of pre-soaked beans, 2 (14oz) cartons of diced tomatoes including their juices, 1 lb of turkey ground meat (ideally dark for flavor) 1 cup of chicken broth, 1 tablespoon of chili powder, 2 tablespoons of cumin, and 1 tablespoon of oregano. Place 4 cups of re-roasted butternut squash on top.
  4. Season cooked chili with salt and pepper (to taste) Add spinach to the warm chili, let leaves wilt slightly.
  5. Cook on low for 6 hours.
  6. Add any optional garnishes you have on hand, grated cheese, sliced avocado, chopped cilantro leaves, pickled red onions, salsa etc.

Amount Per Serving: Calories: 366 calories, Total Fat: 14g, Sodium: 503mg, Carbohydrates: 42g. Fiber: 11g. Sugar: 0g, Protein: 24g

Jenny Cutler is a registered dietitian at Mettler Center. Have a nutrition question? Ask the Expert or schedule a FREE 15-minute Meet the RD online or by calling (217) 356-6543.