Made with healthy fall ingredients and mouth-watering spices, this Butternut Squash, Kale, and Turkey Chili is the perfect dinner to warm you up!
Jump to RecipeIn my book, chili is the meal to end all meals. It’s super easy, super healthy, and everyone loves it. Honestly, I can’t think of anyone who doesn’t love a good chili! Even my sister, who absolutely hates soups (insane, I know), loves this chili!! This Butternut Squash, Kale, and Turkey Chili is the perfect variation to use up all of those fall vegetables, but I eat it all year around!!
Chili always reminds me of a cold day on the ski slopes. There’s something about eating a cup of chili on the mountaintop before heading out for a few more runs… truly my favorite. Unfortunately, as with many things, 2020 got in the way of my usual plans. I may not be able to ski this year, but I definitely can still make some amazing chili! This Butternut Squash, Kale, and Turkey Chili is a lighter version than my typical skiing-food-court-soup, but it still brings back all those good memories!
As with most chilis, this Butternut Squash, Kale, and Turkey Chili starts with some olive oil, ground turkey, and caramelized onions. The spices come next. And, let me tell you, this spice combination is hands-down the best mixture of spices for any chili. The perfect ratios of garlic, chili powder, cumin, oregano, and cayenne elevate this simple chili into probably the best healthy chili you will ever take out. Oh, and, definitely make enough for leftovers… the flavors just continue to get better overnight! And, honestly, take these spices for pretty much any red chili and you’ve got yourself amazing flavors.
One of the best parts about chili is its versatility. SO, let’s talk substitutions:
- Ground turkey and ground chicken are always interchangeable in my book, but, if you get a meat with a higher fat content, like ground beef, I would drain the fat before adding the spices
- Crushed tomatoes and diced tomatoes both work well
- Tuscan kale can be substituted for any type of leafy green. Swiss chard, spinach, and collard greens would be my go-to s!
- White beans can easily be switched out for any other beans.. Go with what you prefer!
- Butternut squash can be substituted for other squashes or sweet potatoes. Sweet potatoes may take longer to cook, so keep an eye on it. You could also leave out the butternut squash entirely, but I would reduce the amount of chicken broth.
I hope you enjoy this recipe as much as I do! Enjoy!
Butternut Squash, Kale, and Turkey Chili
Course: main course, soups and chilis, lunch, dinnerDifficulty: Easy6
servings5
minutes25
minutes30
minutesMade with healthy fall ingredients and mouth-watering spices, this Butternut Squash, Kale, and Turkey Chili is the perfect dinner to warm you up!
Ingredients
1 tbsp olive oil
1 sweet onion, diced
1 lb lean ground turkey (or ground chicken)
3 cloves garlic, minced
3 tbsp chili powder
1 tbsp cumin
½ tbsp dried oregano
¼ tsp cayenne, optional
Salt and pepper, to tase
3 tbsp tomato paste
3 cups chicken or vegetable broth
1 14oz can crushed tomatoes
1 14 oz can tomato sauce
1 butternut squash, diced into 1 inch cubes*
2 15 oz can of white beans, drained and rinsed
2-3 cups tuscan kale, roughly chopped
Toasted pepitas, greek yogurt/sour cream, or red pepper flakes, for garnish (optional)
Instructions
- Heat olive oil in a dutch oven or large pot. Add onions and saute over high heat for 2 minutes. Mix in the ground turkey and break up. Cook until the onions are translucent and the meat is browned. Add the garlic, chili powder, cumin, oregano, cayenne, salt, and pepper. Saute for another minute, or until the garlic is fragrant.
- Pour in the chicken broth, crushed tomatoes, tomato sauce, beans, and butternut squash cubes. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 20-30 minutes, or until the butternut squash is cooked through.
- Add the kale and cook for about 4 minutes, or until the kale is wilted.
- Serve with desired toppings and enjoy!
Notes
- You can also use a bag of frozen butternut squash cubes, which would require only 5-10 minutes to cook, or until the squash has thawed.
Loved this chili. It was perfect for a cold winter night. I added a bit of cinnamon to my pot to had a little sweetness that I like in my chili. Yum!
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