Description
As the air cools and leaves turn golden, this Butternut Squash Chili brings a bowl of warmth perfect for the fall season. The sweetness of butternut squash and the hearty flavors of beans and spices make this dish a comforting twist on traditional chili, blending familiar spices with a touch of autumnal sweetness.
Ingredients
Scale
- 1 teaspoon olive oil
- ½ cup chopped onions
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 2–3 cloves garlic, minced
- 1 pound ground turkey
- 30 oz canned chili beans, drained (two 15oz cans)
- 15 oz canned corn, drained
- 15 oz canned diced tomatoes with chilis, drained
- ½ cup vegetable broth
- 4 cups butternut squash, peeled and diced
- 6 oz tomato paste
- Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon cayenne pepper (optional, for a kick)
Instructions
- Prepare the Veggies: Heat olive oil in a large pot over medium-high. Add onions, green peppers, and red peppers, cooking until softened. Stir in garlic.
- Brown the Turkey: Add ground turkey, breaking it up and cooking until browned. Stir in the chili seasoning until combined.
- Simmer and Build Flavor: Pour in the broth, beans, corn, diced tomatoes, tomato paste, and squash. Stir to combine, reduce the heat to medium-low, and cover.
- Cook Until Tender: Let the chili simmer for about 35-40 minutes, stirring occasionally, until the squash is tender.
- Serve and Enjoy: Ladle into bowls and top with avocado, sour cream, or crackers if desired.