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Fall Harvest Ground Turkey Chili

Fall Harvest Ground Turkey Chili for Cozy Autumn Nights

This Fall Harvest Ground Turkey Chili combines lean turkey, sweet butternut squash, and hearty beans in a rich tomato base, perfect for autumn.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 pound Lean Ground Turkey can substitute with beans for a vegetarian version
  • 2 tablespoons Olive Oil or avocado oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 28 ounces Crushed Tomatoes can use diced tomatoes
  • 2 cups Chicken Broth or vegetable broth for vegetarian option
For the Veggie Medley
  • 2 cups Butternut Squash diced
  • 1 medium Bell Pepper diced
  • 1 can Black Beans drained
  • 1 can Kidney Beans drained
For Seasoning & Garnish
  • 2 tablespoons Chili Powder adjust based on heat preference
  • 1 tablespoon Smoked Paprika or regular paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Cinnamon
  • to taste Fresh Cilantro or Parsley optional garnish

Equipment

  • Large Pot
  • Wooden spoon
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until translucent.
  2. Add 1 pound of lean ground turkey, cook for 6-7 minutes until browned. Season with salt and pepper.
  3. Incorporate 2 cups of diced butternut squash and 1 diced bell pepper. Cook for 4-5 minutes until vegetables soften.
  4. Add 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, 1 teaspoon of ground cumin, and a pinch of ground cinnamon. Stir well.
  5. Pour in 28 ounces of crushed tomatoes and 2 cups of chicken broth, then add black and kidney beans. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes.
  7. Taste and adjust seasoning before serving.
  8. Ladle into bowls and garnish with chopped cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 4500IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

Ensure all vegetables are chopped uniformly for even cooking. You can freeze this chili for up to 3 months.

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