Go Back
Print

Butternut Squash and Turkey Chili

A perfect seasonal dish to warm you up during sweater weather.

Course dinner, Main Course, Soup
Cuisine American
Keyword CHILI, gluten-free, dinner, fall, autumn, seasonal, butternut squash, turkey, dairy-free, cabbage soup, healthy, light, dinner night, beans
Total Time 1 hour
Author Taralynn McNitt

Ingredients

  • 1/4 Cup Olive Oil (used throughout)
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 1 Medium Yellow Onion
  • 2 Large Bell Peppers
  • 1 Small Head of Cabbage
  • 4 Cups Butternut Squash Diced
  • 1 28 oz Can Diced Tomatoes
  • 1 6 oz Can Tomato Paste
  • 3 1/2 Cups Water or more
  • 2 Lbs Ground Turkey 94% Fat-Free
  • 1 15 oz Can Great Northern Beans (or two!)
  • 1 15 oz Can Red Kidney Beans
  • 1 Tbsp Garlic Powder or more to taste
  • 1 Tbsp Onion Powder or more to taste
  • 1/4 Cup Cumin or more
  • 1/2 Tbsp Onion Salt (from trader joes!) if not trader joe's brand, use less.
  • 1/2 Tsp Sea Salt or more to taste
  • 1/2 Tsp Chili Powder or more to taste
  • 1/2 Tsp Black Pepper or more to taste
  • 1 Tbsp Honey

Instructions

  1. Chop up the peppers, zucchini, yellow squash, butternut squash, and onion.

  2. Place vegetables in a pot with a drizzle of oil, a pinch of salt, and one cup of water. Cook on a medium-low heat until soft.

  3. While the vegetables are cooking, cook up the ground turkey on a low heat and set aside.

  4. Cut up the cabbage into small pieces. Drain and rinse the beans. Once the beans are drained, add them to the pot of turkey.

  5. Add the tomato paste, diced tomatoes, cabbage, and one cup of water to the softened vegetables.

  6. Add half of the seasonings and a splash of oil to the pot of vegetables. Cover and cook for 25-minutes on a low heat.

  7. Add the cooked vegetables to the larger pot with the beans and ground turkey. Add the rest of the seasonings and water and allow it to cook on low for 25-minutes.

    Give the chili a taste test to see if it needs anymore seasonings.

  8. Cook small pieces of gluten-free bread on medium heat with olive oil on the stop top (like a grilled cheese.) After both sides are crispy and golden, sprinkle onion salt on top!

  9. ENJOY!