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Butternut Squash Turkey Chili

Ingredients

  • 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

Instructions

  • 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.