This recipe for Butternut Squash and Turkey Chili was originally published back in 2013, but has since gotten a photo update and is worth re-sharing! It’s still one of our favorites. Tip: if you’re making a big batch to freeze for later, or to eat on for a few days, leave out the rice and add that just before eating – it will absorb a lot of the liquid otherwise! Enjoy!
All of a sudden, it feels like winter in DC. Last night, inspired by the cold air, I was craving a stew or chili of sorts – something with lots of veggies that would be filling and hearty but packed with nutrients after a lot of meals out over the weekend while traveling. Enter my latest creation: Butternut Squash and Turkey Chili. YUM.
While at the store yesterday replenishing our sad and bare fridge, I spotted some pre-peeled, seeded, and cubed butternut squash. I hadn’t had butternut squash in ages. Perfect! I would build the chili around it. No shame about buying already prepped butternut squash, by the way. Sometimes a few extra dollars is totally worth the time it saves you!
For this recipe, like most of my recipes, I got creative and added things as they occurred to me. No need to follow a specific recipe, friends – cooking is more fun when it’s less rigid! Feel free to adapt my recipe below as you please. 🙂 I included measurements but you can get creative based on what you like and have on hand.
I started by sautéing some ground turkey in a little olive oil with garlic and onions. Then, I added the base of the stew – some low sodium chicken broth and a random jar of sundried tomato & basil pasta sauce that we had on hand and needed to use up. I wasn’t sure how the basil pasta sauce situation would be with the rest of the ingredients, but it all tasted great together! That said, regular tomato sauce would work fine, too, or any other variation of pasta sauce. If you use normal unseasoned tomato sauce, you will probably want to add some extra seasonings to the mix, though, for flavor.
After the stew simmered for awhile, it was still a little too soup-y, so I got creative and added in a package of 90 second brown rice (I cooked it first, then threw it in). This worked perfectly – it soaked up just enough of the moisture to make the mixture more like a chili. Et voila! Dinner is served.
This recipe is definitely a keeper – it got two enthusiastic thumbs up from my official taste tester (Matt). 🙂 Especially after he added a little hot sauce to the mix, of course.
Like the sound of this recipe? Check out some of my other favorite chili and soup recipes already here on the blog:
- Sweet Potato Lentil Chili (vegan) <— one of my most popular recipes!
- Chunky Turkey & Vegetable Soup
- Homemade Minestrone Soup (vegan) <— great basic recipe to get creative with
- Turkey, Veggie, & Barley Chili
- Chicken & White Bean Chili Soup <— LOVE
And for some other favorite recipes using butternut squash, check out my recent “Healthy Recipes for Fall” post.