Butternut Squash & Spinach Turkey Chili
Ingredients
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
4 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground turmeric (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
Fresh cilantro, for garnish (optional)
1 lb ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
4 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground turmeric (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
Fresh cilantro, for garnish (optional)
Cooking Instructions
Cook the Ground Turkey:
In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Add Vegetables and Spices:
Add the diced onion, garlic, bell pepper, and butternut squash to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Simmer the Chili:
Stir in the chili powder, cumin, paprika, turmeric, salt, and pepper. Add the diced tomatoes, beans, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the butternut squash is tender and the flavors meld together.
Add Spinach:
Once the chili is finished simmering, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with a side of crusty whole grain bread or over a bed of cauliflower rice for a low-carb option.
In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Add Vegetables and Spices:
Add the diced onion, garlic, bell pepper, and butternut squash to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Simmer the Chili:
Stir in the chili powder, cumin, paprika, turmeric, salt, and pepper. Add the diced tomatoes, beans, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the butternut squash is tender and the flavors meld together.
Add Spinach:
Once the chili is finished simmering, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with a side of crusty whole grain bread or over a bed of cauliflower rice for a low-carb option.
Butternut Squash & Spinach Turkey Chili
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4
Calories: 300 Per Serving
Meal Type
Nutrition Facts
Nutritional Information (Approximate)
Per Serving:
Protein: 30g
Fat: 14g
Carbohydrates: 30g
Fiber: 7-8g (from beans and vegetables)
Sugar: 5g (natural sugars from vegetables like butternut squash, bell pepper)
Sodium: 500-700mg
Vitamin A: 120% of the daily value
Vitamin C: 25% of the daily value
Iron: 15% of the daily value
Calcium: 8% of the daily value
Per Serving:
Protein: 30g
Fat: 14g
Carbohydrates: 30g
Fiber: 7-8g (from beans and vegetables)
Sugar: 5g (natural sugars from vegetables like butternut squash, bell pepper)
Sodium: 500-700mg
Vitamin A: 120% of the daily value
Vitamin C: 25% of the daily value
Iron: 15% of the daily value
Calcium: 8% of the daily value
Applied Diet Types
- Dairy Free
- Gluten Free
- High Protein
Ingredients
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
4 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground turmeric (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
Fresh cilantro, for garnish (optional)
1 lb ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
4 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground turmeric (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
Fresh cilantro, for garnish (optional)
Cooking Instructions
Cook the Ground Turkey:
In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Add Vegetables and Spices:
Add the diced onion, garlic, bell pepper, and butternut squash to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Simmer the Chili:
Stir in the chili powder, cumin, paprika, turmeric, salt, and pepper. Add the diced tomatoes, beans, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the butternut squash is tender and the flavors meld together.
Add Spinach:
Once the chili is finished simmering, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with a side of crusty whole grain bread or over a bed of cauliflower rice for a low-carb option.
In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Add Vegetables and Spices:
Add the diced onion, garlic, bell pepper, and butternut squash to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Simmer the Chili:
Stir in the chili powder, cumin, paprika, turmeric, salt, and pepper. Add the diced tomatoes, beans, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the butternut squash is tender and the flavors meld together.
Add Spinach:
Once the chili is finished simmering, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with a side of crusty whole grain bread or over a bed of cauliflower rice for a low-carb option.