Spicy Chipotle Butternut Squash Turkey Chili

No tomatoes! No beans! Can I even call this chili?!

Yep. Yep, I can.

Why? Because it has allll the flavors of chili and more. Annnnd because of the way that I cooked the butternut squash – it even has a “bean”-like texture, you know, if you use your imagination a little bit. Why make chili without beans? Some folks just don’t tolerate them well – and they’re also not paleo-friendly. (If you prefer beans in chili, try my white chicken chili or kidney bean chili).

So how does my butternut squash end up with a “bean-ish” texture? Because I cook it over low heat until it’s just tender but still has some give to it. It shouldn’t turn to mush in your mouth – it should add a nice texture to this meaty chili.

“This chili is AMAZING!! I did not change anything! (Other than doubling the recipe) Anyone that I have ever served it to LOVES it!”

Marcy

Let’s talk about flavor because that matters when it comes to a good chili. It’s got a kick to it – thanks to the serrano peppers. It’s spicy, slightly sweet thanks to the squash, chipotle-y, and even a little smoky.

What is the best way to eat this chili? While wearing your pajamas, sitting on your cozy couch under a warm fuzzy blanket. This is basically a requirement for eating chili, right? Right.

Grab a bowl and join me on the couch. Let’s eat some chili together 🙂

Spicy Chipotle Butternut Squash Turkey Chili

Spicy Chipotle Butternut Squash Turkey Chili

5 from 1 review

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Ingredients

 

• ▢ 2 tablespoon coconut oil
• ▢ 1 large onion diced
• ▢ 6 cloves garlic minced
• ▢ 2 serrano peppers minced
• ▢ 2 pounds ground turkey
• ▢ 2 pounds butternut squash chopped

Spices

• ▢ 5 teaspoons chili powder
• ▢ 1 teaspoon chipotle powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon cayenne

• ▢ 3 cups broth
• ▢ Cilantro optional

Instructions

 

• Melt the coconut oil in dutch oven or heavy pot over medium heat.
• Add the onion, garlic, serrano peppers, and ground meat and cook for 15 minutes, or until mostly browned.
• Add the spices, mix well, then add the butternut squash and broth.
• Reduce the heat to low for 18-20 minutes, or until the squash has softened but is still slightly crisp.
• For a thicker chili, remove 1 cup of of the cooked butternut from the pot and place in a blender along with some liquid from the pot. Blend until smooth, then put back into the pot.
• Garnish with cilantro, then serve.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!