Go Back
–+ servings
Print

Healthy Turkey Taco Chili with Butternut Squash

Note: Total Time is 1 hour if cooking in a Dutch oven. If cooking in a Crockpot, Total Time will be anywhere from 4 to 8 hours (depending on cook temp).
Cozy up with this Healthy Turkey Taco Chili with Butternut Squash! Packed with lean turkey, fiber-rich beans, nutrient-dense squash, and bone broth, this high-protein, gluten-free, dairy-free chili is easy to prep, perfect for weeknight dinners, and full of warming fall flavor.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rachael DeVaux

Equipment

  • Dutch oven (or large pot or Crockpot)

Ingredients

For the Chili:

  • 1 tablespoon avocado oil
  • 1 cup diced yellow onion about 1 medium onion
  • 1 medium poblano pepper seeds removed and diced (or sub 1 red bell pepper for less spice)
  • 1 medium jalapeño seeds removed and diced
  • 3 garlic cloves minced
  • 1 pound lean ground turkey
  • 5 teaspoons chili powder
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 2 heaping cups peeled and diced butternut squash (½-inch cubes)
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 3 cups low-sodium chicken bone broth (I like Kettle & Fire)
  • 1-2 tablespoons freshly squeezed lime juice
  • ¼ cup chopped fresh cilantro

To Garnish:

  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Shredded dairy-free cheese
  • Dairy-free sour cream

Instructions

For a Dutch Oven:

  • In a large pot or Dutch oven, heat the avocado oil over medium heat.
  • Once hot, add the onion and poblano pepper. Cook, stirring occasionally until the veggies have softened and are translucent, 3 to 4 minutes.
  • Add the garlic and jalapeno. Stir, and cook for an additional minute.
  • Add the ground turkey, breaking it up with a wooden spoon. Cook, stirring occasionally, until the turkey is brown.
  • Once browned, add the chili powder, ground cumin, garlic, smoked paprika, dried oregano, and salt. Stir to combine until the turkey is well-coated with the spices. Toast for 1 minute, or until fragrant.
  • Using a wooden spoon, make a well in the middle of the pot. Add the tomato paste and stir to combine until the tomato paste begins to “melt,” about 2 minutes.
  • Add the butternut squash, fire-roasted tomatoes, black beans, kidney beans, and bone broth. Stir to combine, using the wooden spatula to scrape up any browned bits at the bottom of the pan.
  • Turn the heat to medium-high and bring to a rapid simmer.
  • Reduce the heat to low, cover with a tight-fitting lid, and simmer on low for 25 to 30 minutes, or until the squash is tender and the flavors have developed.
  • Remove from the heat and stir in the lime juice and cilantro.
  • Ladle into bowls and serve with your desired garnishes. Enjoy!

For the Crockpot:

  • If your crockpot does not have a sauté function, repeat all steps above (before adding the squash, beans, and broth).
  • Transfer the meat and veggie mixture to a large crockpot and add the squash, fire-roasted tomatoes, black beans, kidney beans, and broth. Turn the heat to low and cook for 4 to 8 hours, until the flavors have melded and the squash is tender.
  • If your crockpot does have a sauté function, you can use the same steps as the Dutch oven, noting that the browning of the meat and veggies will take a few minutes longer as the heat is not as high.

To Store & Reheat:

  • Let the chili cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • To reheat, warm on the stove or in the microwave until heated through, adding a splash of bone broth, water, or tomato juice if it has thickened. Garnishes like avocado, cilantro, or dairy-free sour cream are best added fresh at the time of serving.