Description
Hearty Butternut Squash Chili brings robust southwestern comfort with unexpected vegetable warmth. Spicy, rich layers marry sweet roasted squash and smoky seasonings, promising delicious satisfaction for your dinner table.
Ingredients
Scale
Main Ingredients:
- 10 ounces (283 grams) ground turkey, browned and crumbled
- 2 cups (480 milliliters) butternut squash, diced
- 14 ounces (397 grams) great northern beans, drained and rinsed
- 2 cups (480 milliliters) fresh kale, chopped and massaged
Vegetables and Aromatics:
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
Liquids and Additional Ingredients:
- 2 1/2 cups (600 milliliters) chicken broth
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon olive oil
Instructions
- Brown ground turkey in a sauté pan over medium-high heat until completely cooked, approximately 7-8 minutes. Remove excess oil and set meat aside for later incorporation.
- Heat olive oil in a large Dutch oven, introducing diced carrots, celery, and onions. Gently sauté the vegetables until they soften and become translucent, releasing their aromatic qualities.
- Incorporate minced garlic and thyme into the vegetable mixture, stirring briefly to activate their robust flavors and create a fragrant base for the chili.
- Combine diced butternut squash, pre-cooked turkey, drained beans, and chicken broth into the pot. Thoroughly mix ingredients and bring the liquid to a rolling boil, then reduce heat to allow a gentle simmer for approximately 15 minutes until squash becomes tender.
- Carefully pour heavy cream into the simmering chili and fold in chopped kale. Continue cooking for an additional 4-5 minutes, allowing the greens to wilt and ingredients to meld together harmoniously.
- Transfer the completed chili into serving bowls, creating an inviting presentation. Enhance the dish with optional garnishes such as creamy avocado slices, sharp cheddar cheese, crispy tortilla chips, or a luxurious dollop of tangy sour cream.
Notes
- Choose ground turkey with less fat for a leaner protein option that keeps the chili lighter and healthier.
- Allow butternut squash to become fork-tender during simmering to ensure a soft, melt-in-your-mouth texture without turning mushy.
- Swap heavy cream with coconut milk for a dairy-free alternative that adds creamy richness while keeping the dish suitable for lactose-intolerant individuals.
- Cut vegetables uniformly to guarantee even cooking and consistent flavor distribution throughout the chili.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 70 mg