We live in Phoenix, Arizona, which means we have about a 9 day window every year to enjoy true winter recipes, since it will actually be cold enough for a brief, sweet window of time. Within this tiny window, we embrace the chunky side of life. Chunky sweaters, a chunky boot and sock combo, and the glaringly obvious: chunky chili. Chunk-less chili is a depressing oxymoron of sorts, and we are not having it. Naturally, we want to have a health conscious and filling recipe that still hits the comfort food craving.
For this recipe, our key ingredient is: Butternut Squash
Here’s why we care about this recipe:
- Butternut squash is a rich nutrient source, containing a wide array of vitamins and minerals such as vitamins A and C, zinc, potassium, fiber and even a little protein. Have we mentioned we are protein hounds? It contains about a gram and a half for a cup.
- Butternut squash also acts as an antioxidant, meaning it flushes damaging free radicals from your system. An imbalance of free radicals causes aging, both in the mind and body.
- It is fitting that butternut squash is a winter veggie, since it has been attributed to fighting cold symptoms. This is most likely because it is full of Vitamin A.
- If you suffer from asthma, butternut squash is a great food to incorporate into your diet. It is full of beta-carotene, and research shows that people who consume high amounts of beta-carotene appear to have a lower risk of asthma. Gimp lungs, BE GONE.
- Butternut squash is an excellent superfood to turn to if you are pregnant! It contains a high amount of folic acid, which prevents certain birth defects. It also contains other B vitamins which contribute to the health of your baby.
Butternut Squash Turkey Chili
INGREDIENTS
- 2 tablespoons olive oil (divided in 2)
- 2 pounds ground turkey
- Salt, to taste
- Pepper, to taste
- 1 large red onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 4.5 ounces canned diced and roasted green chiles
- 14.5 ounces canned diced tomatoes
- 15 ounces can black beans, drained and rinsed
- 2 cups butternut squash, peeled, seeded and cut into ½ inch cubes
- 1 cup chicken broth
DIRECTIONS
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add ground turkey, season with salt and pepper, and cook, breaking it up until it’s fully cooked. Remove turkey from pan and add to crock pot.
- In same pan, add remaining 1 tablespoon of olive oil and onion. Sauté about 5 minutes, until softened. Season with salt and pepper. Add garlic, chili powder and cumin and stir to combine. Add to crock pot.
- In crock pot, add green chiles, tomatoes, black beans, butternut squash and chicken broth.
- Cover and cook on high for 4 hours or low for 8 hours.
NUTRITION INFORMATION Yield: 8 Servings
Amount Per Serving: Calories: 250, Total Fat: 6.5g, Saturated Fat: 1.1g, Cholesterol: 63mg, Sodium: 484mg, Total Carbohydrates: 17.7g, Dietary Fiber: 5.3g, Total Sugars: 3.2g, Protein: 32.1g
Let us know what you think in the comments below!
XOX,
Amanda and Christina
I made this and it was so yummy and filling! Very easy and it was great to get the butternut squash already cut up. Thank you for your amazing recipes ❤️
Wonderful!!! We are SO glad to hear you enjoyed it!