Get ready to revolutionize your dinner routine with a chili that's about to become your new obsession! This Spicy Chili with Butternut Squash isn't just another ordinary recipe - it's a flavor explosion that combines the lean protein of ground turkey, the rich sweetness of butternut squash, and a kick of bold spices that will make your taste buds dance. Perfect for those chilly evenings or when you need a comforting meal that packs a serious punch, this recipe transforms traditional chili into a gourmet experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 2 cups butternut squash, diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and dice the butternut squash into small, even cubes to ensure they cook evenly.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Next, add the ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, approximately 5-7 minutes.
- Once the turkey is cooked, add the diced butternut squash to the pot. Stir well to combine with the turkey and onions.
- Pour in the can of diced tomatoes (with their juices) and the drained black beans. Stir the mixture to combine all the ingredients evenly.
- Season the chili with chili powder, cumin, cayenne pepper, salt, and pepper. Stir well to ensure that the spices are evenly distributed throughout the mixture.
- Bring the chili to a gentle simmer. Once it reaches a simmer, reduce the heat to low, cover the pot, and let it cook for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After 30 minutes, check the butternut squash for tenderness. If it is soft and the flavors have melded together, the chili is ready. If not, continue to simmer for an additional 5-10 minutes.
- Once the chili is cooked to your liking, taste and adjust the seasoning if necessary. You can add more salt, pepper, or cayenne pepper for extra heat.
- Serve the spicy chili hot, garnished with your choice of toppings such as chopped cilantro, avocado, shredded cheese, or sour cream. Enjoy your hearty and flavorful meal!
Tips
- Dice your butternut squash into uniform, small cubes to ensure even cooking and a consistent texture throughout the dish.
- Don't rush the sautéing process - taking time to properly caramelize the onions and brown the turkey will develop deeper, richer flavors.
- For an extra layer of complexity, consider toasting your spices in the pot for 30-60 seconds before adding other ingredients to enhance their aromatic qualities.
- If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes to reduce and concentrate the flavors.
- This chili tastes even better the next day, so don't hesitate to make it in advance - the flavors will continue to meld and develop overnight.
- For a vegetarian version, substitute the ground turkey with plant-based ground meat or additional beans.
- Experiment with toppings like pickled jalapeños, fresh lime juice, or a dollop of Greek yogurt to customize your chili experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 22g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 55mg
