Turkey and Roasted Butternut Squash Chili
Recipe type: soup, chili
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 C diced butternut squash (I used frozen)
  • 3 tbsp olive oil
  • ½ tsp ground cinnamon
  • 1 tbsp maple syrup
  • ¼ tsp ground chipotle pepper
  • 1 lb lean ground turkey
  • ½ C sweet onion, chopped
  • 1 medium jalapeno, chopped
  • 2 cloves of garlic, minced
  • ½ C celery, diced
  • 1 15oz can of black beans, drained and rinsed
  • 1 14.5oz diced tomatoes, drained
  • 1 tbsp olive oil
  • 1 packet of tex mex chili seasoning (I used an all natural one that I found, use that if you can or make your own seasoning!)
  • 2 tbsp olive oil
  • 1 28oz can of tomato sauce
To roast the Butternut Squash
  1. Whisk together the 3 tbsp olive oil, cinnamon, maple syrup and ground chipotle pepper
  2. Pour over the diced butternut squash.
  3. Spread over a foil lined baking sheet and bake at 350 for 30 minutes.
  4. Remove from the oven, cool a little and then puree in a blender.
For the Chili
  1. In a large pot, saute the garlic, jalapeno, celery and onion in 2 tbsp olive oil. Add the turkey and cook until browned.
  2. Add the remaining ingredients and mix well. Stir in the pureed roasted butternut squash.
  3. Cover and simmer for 1-2 hours.
  4. Serve in bowls with your favorite toppings such as sour cream, queso fresco, cheddar cheese and cilantro
Nutrition Information
Serving size: 1 C
Recipe by This Gal Cooks at https://www.thisgalcooks.com/turkey-roasted-butternut-squash-chili/