Description
A refined twist on a classic comfort dish, this Fall Harvest Ground Turkey Chili combines lean ground turkey with the warm spices of autumn and seasonal vegetables for a robust flavor.
Ingredients
Scale
- 1 lb. ground turkey (preferably lean)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz.) diced tomatoes, with juice
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 cup butternut squash, diced (fresh or frozen)
- 1 cup bell peppers, diced (preferably a mix of colors)
- 2 cups low-sodium chicken broth
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and black pepper, to taste
- Fresh cilantro, roughly chopped (for garnish)
- Sliced avocado (for creaminess)
Instructions
- In a large pot over medium heat, add a touch of olive oil. Sauté the onions until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Increase the heat slightly and add ground turkey to the pot. Cook, breaking it apart with a wooden spoon until browned, approximately 6-7 minutes.
- Stir in the diced tomatoes, kidney beans, butternut squash, and bell peppers. Mix well to combine the ingredients.
- Add the chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to blend the spices evenly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the squash is tender.
Notes
To maintain texture, allow the chili to cool before storing. It can be refrigerated for up to three days or frozen for longer storage. Adjust spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg