Description

This hearty Butternut Squash Chili combines the sweetness of butternut squash with lean ground turkey and nourishing beans for a comforting and nutritious meal. The addition of kale and a touch of cream adds texture and richness, making it a perfect fall or winter dish that’s full of flavor and healthy ingredients.

Ingredients

Scale

Base

1 tablespoon olive oil
1 large carrot, diced
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme, minced

Main Ingredients

2 cups butternut squash, diced
14 ounces great northern beans, drained and rinsed
10 ounces ground turkey, browned and crumbled
2 ½ cups chicken broth

Finishing Touches

½ cup heavy cream
2 cups fresh kale, chopped and massaged

Instructions

Brown the Turkey: Heat a sauté pan over medium-high heat and add ground turkey. Cook thoroughly, breaking it up until browned. Drain in a colander to remove excess oil and set aside.
Sauté Vegetables: In a Dutch oven or stock pot, warm olive oil over medium heat. Add diced carrot, celery, and onion. Cook for 3-4 minutes until vegetables soften.
Add Garlic and Thyme: Stir in minced garlic and thyme, sauté for an additional minute until fragrant.
Add Squash, Beans & Turkey: Incorporate diced butternut squash, drained beans, previously browned turkey, and chicken broth into the pot. Bring the mixture to a boil.
Simmer: Reduce heat to medium-low and let the chili simmer for 15 minutes to allow flavors to meld and squash to soften.
Incorporate Cream and Kale: Stir in heavy cream and chopped kale thoroughly. Continue to simmer for 4-5 minutes until kale is wilted and tender.
Serve: Ladle chili into bowls and garnish with your choice of avocado, shredded cheddar cheese, tortilla chips, or other favorite toppings for an added burst of flavor and texture.

Notes

You can substitute ground turkey with ground chicken or lean beef if preferred.
Massaging the kale with a little salt or lemon juice before adding helps soften it and reduces bitterness.
For a dairy-free option, replace heavy cream with coconut cream or omit it altogether.
Ensure the butternut squash is diced uniformly for even cooking.
To make this recipe vegetarian, omit the turkey and use vegetable broth instead of chicken broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 25g
Cholesterol: 65mg

Keywords: Butternut Squash Chili, Healthy Chili, Ground Turkey Recipes, Fall Recipes, Comfort Food, Kale Chili