Spicy Chipotle Butternut Squash Turkey Chili

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Spicy Chipotle Butternut Squash Turkey Chili by Ashley of MyHeartBeets.com

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.

Spicy Chipotle Butternut Squash Turkey Chili by Ashley of MyHeartBeets.com

Let’s talk about flavor because that’s what 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.

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 to 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 by Ashley of MyHeartBeets.com

Spicy Chipotle Butternut Squash Turkey Chili

Spicy Chipotle Butternut Squash Turkey Chili by Ashley of MyHeartBeets.com

Spicy Chipotle Butternut Squash Turkey Chili

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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
  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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  1. Britani says

    Absolutely love this recipe and your blog! I’ve already made this chili a few times since you posted it and am making it again tonight. Keep up the great work! ?