11/07/2025
We are big chili fans in my house. Like most recipes, you can tweak a chili recipe to include more veggies (zucchini, corn, or butternut squash). And add extra cannellini, kidney, or black beans to ramp up the fiber. Swap the ground beef for chicken or turkey to use a leaner protein. We also love to rotate a vegetarian chili into the mix— so clearly we never run out of options! * You can use rice instead of orzo for a GF version. And pick up some sourdough bread for dunking. ✅
Ground Turkey Butternut Squash Chili:
◦ 1 medium yellow onion, diced
◦ 5 large garlic cloves, minced
◦ 2 teaspoons ground turmeric
◦ 2 teaspoons ground cumin
◦ 1 teaspoon chili powder
◦ ¼ teaspoon cayenne pepper
◦ 1 teaspoon cinnamon
◦ 2 teaspoons sea salt
◦ 1 teaspoon ground black pepper
◦ 1 lb ground turkey
◦ 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
◦ 4 cups vegetable broth
◦ 114 oz can diced tomatoes
◦ 114 oz can light coconut milk
◦ ½ - 1 cup orzo (or Texmati rice)
◦ 3 Tablespoons tomato paste
◦ 1 tbsp apple cider vinegar (ACV)
◦ 1-2 cups chopped kale (I used Dino kale)
Instructions:
◦ Sauté onion and garlic for 3-5 minutes with olive oil.
◦ Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up meat.
◦ Add spices and cook for a couple minutes.
◦ Add butternut squash, veggie broth, tomatoes, coconut milk, orzo or rice, tomato paste and ACV.
◦ Cook until butternut squash is soft—20-30 minutes. Serve with shredded Parmesan (optional) 😋
