Easy to make and ready in just 30 minutes.  Butternut squash adds a twist of sweetness to this chili.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnishes:

Directions

Instructions Checklist
  • Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.

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  • Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

  • Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Tips

Recipe note:  Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.

For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.

Nutrition Facts

411 calories; 17.2 g total fat; 57 mg cholesterol; 1039 mg sodium. 46.8 g carbohydrates; 25.1 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2014
This was an easy meal with put together. If you like youe chili to be on the softer side make sure you allow more time for it to simmer on the stove. I don't eat meat so I left out the ground turkey. I followed the recipe as written but found the sauce to be rather thick so I added an additional 2 cups of water. The sauce is still on the thicker side but the water helped to make it the perfect consistency. This recipe does have a bite to it with the spices be forewarned if that is not your thing! I absolutely love the fresh butternut squash black beans and southwest corn! This is a recipe I will make again! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/05/2018
great Read More
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/16/2014
This was an easy meal with put together. If you like youe chili to be on the softer side make sure you allow more time for it to simmer on the stove. I don't eat meat so I left out the ground turkey. I followed the recipe as written but found the sauce to be rather thick so I added an additional 2 cups of water. The sauce is still on the thicker side but the water helped to make it the perfect consistency. This recipe does have a bite to it with the spices be forewarned if that is not your thing! I absolutely love the fresh butternut squash black beans and southwest corn! This is a recipe I will make again! Read More
(4)
Rating: 4 stars
06/16/2014
This was an easy meal with put together. If you like youe chili to be on the softer side make sure you allow more time for it to simmer on the stove. I don't eat meat so I left out the ground turkey. I followed the recipe as written but found the sauce to be rather thick so I added an additional 2 cups of water. The sauce is still on the thicker side but the water helped to make it the perfect consistency. This recipe does have a bite to it with the spices be forewarned if that is not your thing! I absolutely love the fresh butternut squash black beans and southwest corn! This is a recipe I will make again! Read More
(4)
Rating: 5 stars
09/02/2015
Simple and easy. My 2 and 4 year old boys went back for seconds as did I. Will be great for leftovers too and for once the recipe truly took only the amount of time listed. A great recipe for a cool Alaskan fall day. Read More
(2)
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Rating: 4 stars
06/25/2014
This recipe was good! It was really simple and super quick to make. I think the butternut squash adds a hint of sweetness to it or maybe it was the crushed tomatoes that I used but it was different. I had thought it was going to be too thick at first but upon cooking it a little longer it wasn't as thick. Even my 6 year old loved it - so I'll be making it again! Read More
(2)
Rating: 5 stars
03/08/2015
Best chili ever! Have made this twice now! Read More
(1)
Rating: 3 stars
07/04/2018
great Read More
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Rating: 5 stars
01/19/2016
I used finely chopped beef stew meat because that's what was in the freezer ( I didn't cook it first just threw it in). Also a jar of mild salsa instead of the diced tomatoes. I dumped everything in the crock pot in the morning set it on low and 8 hours later had a great soup. Very good flavor and I'll definitely make it again. Some of the family like it spicier so I served it with optional hot sauce. Read More
Rating: 5 stars
11/04/2018
Created a meatless version but added 1 can of red kidney beans and 1 tablespoon of brown sugar to balance the acidity. I cut back the chili powder and added a teaspoon of turmeric. I used half of a whole butternut squash which I cut in half and roasted face down on cookie sheet at 350 for 45 minutes. After it cooled I removed skin and cut into chunks which I added near the end. I think this helped the enhance the flavor of the squash although it did take a bit longer. Turned out great! Read More
Rating: 5 stars
02/25/2017
This was a great recipe and I will definitely make it again. I've shared it too. I added a can of tomato paste to make it thicker. Read More
Rating: 4 stars
01/12/2016
This was an easy tasty recipe. I did swap out the ketchup for a can of diced tomatoes and the cumin for chipotle chile powder but otherwise followed the recipe. Everyone enjoyed it. Read More