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27Feb, 17
Clean Eating Butternut Squash Turkey Chili CleanFoodCrush
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Butternut Squash Turkey Chili

Butternut Squash Turkey Chili

Because we still have some cold nights ahead…double this recipe – it’s even better the next day + it’s a full meal!
Squash and Turkey Chili
Makes about 4 servings


  • 1 Tbsp coconut oil 
  • 1 medium yellow onion, diced
  • 4 large garlic cloves, minced
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 lb ground turkey
  • 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
  • 4 cups low-sodium vegetable broth
  • 1 – 14 oz can light coconut milk
  • 1 cup uncooked quinoa, drained and rinsed
  • 2 cups chopped kale or spinach 
  • sliced green onions, for garnish

Rachel's Butternut Squash Turkey Chili Recipe


Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.

Add ground turkey and cook until brown, about 5-7 minutes.

Use a wooden spoon to break up the meat while cooking.

Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.

Add butternut squash pieces, veggie broth, coconut milk, and quinoa to the pot. Stir to combine.

Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the chili uncovered for about 25-30 minutes, stirring occasionally.

Add kale or spinach, stir to combine and let sit for a couple minutes to allow the greens to wilt.

Portion chili into bowls and top each bowl with green onions before serving.



Butternut Squash Turkey Chili Dinner


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