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Hey there, chili lovers!
Are you in the mood for something hearty and nutritious? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious butternut squash and turkey chili.
It’s packed with flavor, super cozy, and a great way to sneak in some veggies.
Plus, it’s perfect for meal prep!
Let’s dive into this tasty dish!
Possible Ingredient Alternatives
Ground turkey can be replaced with ground chicken or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for a vegetarian option. These substitutes offer similar protein content and can absorb the chili’s flavors well. Adjust cooking time as needed for plant-based options.
Butternut squash can be substituted with sweet potatoes or pumpkin, maintaining a similar texture and nutritional profile. These alternatives provide comparable sweetness and fiber content. Cut into similar-sized pieces to ensure even cooking.
Coconut milk can be swapped with unsweetened almond milk or cashew cream for a different flavor profile or to reduce saturated fat. Use the same amount, but note that the chili may be slightly less creamy. If using nut milk, consider adding a tablespoon of cornstarch to thicken the chili.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 35-45 g
- Carbohydrates: 80-90 g
Ingredients
- 1/2 tablespoon olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 2 teaspoons turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper, adjust to taste
- 1 pound ground turkey
- 1 medium butternut squash, peeled and chopped (about 5 cups)
- 4 cups vegetable broth, low-sodium
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) light coconut milk
- 1/2 cup dried red lentils, rinsed
- 3 tablespoons tomato paste
- 2-3 teaspoons apple cider vinegar
- 1-2 cups chopped kale or spinach
- Chopped cilantro and sliced green onions for garnish
- Cooked brown rice or quinoa (optional)
Step 1: Sauté the Onion, Garlic, and Turkey
For a pressure cooker: Push the sauté/browning/meat button on your pressure cooker and add oil to the inner pot.
Sauté the onion and garlic for 3-5 minutes until fragrant.
Add the ground turkey and cook until browned, about 5-7 minutes, using a wooden spoon to break up the meat.
For stovetop: In a large pot over medium heat, add oil and sauté the onion and garlic for 3-5 minutes.
Add the ground turkey and cook until browned, about 5-7 minutes, breaking up the meat with a wooden spoon.
Step 2: Season the Meat with Spices
Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt, and pepper) to the meat and cook for an additional minute to release the flavors.
Ensure the spices are well mixed into the turkey.
Step 3: Add the Main Ingredients
Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste, and apple cider vinegar to the pot.
Step 4: Cook the Chili
For a pressure cooker: Place the lid on the pressure cooker, lock the lid, and ensure the pressure release valve is closed.
Press cancel on the pressure cooker and then press the soup/stew button, setting the timer for 15-20 minutes.
Once the timer reaches 0, the cooker will switch to keep warm.
Carefully switch the pressure release valve to open (use tongs to be safe).
Once the steam is released, remove the lid.
For stovetop: Bring the mixture to a boil.
Once bubbling, reduce the heat to medium and simmer the chili uncovered for about 30-35 minutes, stirring occasionally.
Cook until the butternut squash is fork-tender and the lentils are cooked, then reduce the heat to low.
Step 5: Add Greens and Let Stand
Add chopped kale or spinach to the chili and stir them in.
Let the chili sit for a couple of minutes to allow the greens to wilt and integrate into the dish.
Step 6: Serve and Enjoy
Portion the chili into serving bowls and top each with fresh cilantro and green onions.
For a more hearty meal, serve the chili over brown rice if desired.
Enjoy your flavorful and nutritious chili!
