Ingredients
- Butternut squash, peeled, seeded, and cubed: 1 medium (about 4 cups)
- Ground turkey: 1 pound
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Red bell pepper, chopped: 1 medium
- Diced tomatoes: 1 (28 ounce) can, undrained
- Kidney beans, rinsed and drained: 1 (15 ounce) can
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
- Step 2: While squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Add chopped onion and red bell pepper to the pot with the turkey. Cook for 5-7 minutes, or until softened.
- Step 4: Stir in the diced tomatoes, kidney beans, chili powder, and cumin. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Step 5: Once the butternut squash is roasted, add it to the chili. Stir to combine and cook for another 5 minutes, or until heated through. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best flavor, gently reheat leftovers on the stovetop over medium-low heat, adding a splash of water if needed.
- Garnish each serving with a dollop of Greek yogurt or a sprinkle of shredded cheddar cheese for added creaminess and flavor.
- To enhance the depth of flavor, toast the chili powder and cumin in the pot for a minute before adding the tomatoes and beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American