creamy butternut squash turkey chili


So this happened because we are experiencing Arctic temperatures here in New York today, coupled with the fact that I am a deep and profound fan of chili.

This is essentially a remake of my PUMPKIN TURKEY CHILI, which is also a creamy wonder of a dish.  I just subbed in butternut squash puree for the pumpkin.  I’m also gonna say sweet potato puree would be fantastic with this.

Serves perfectly with quinoa or brown rice.




  • 2 tbs olive oil
  • 1 onion, chopped
  • 1 bell pepper, seeded & chopped
  • 3 jalapeños, seeded & fine chop
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1 (15 oz.) can fire roasted tomatoes
  • 1 (15 oz.) can butternut squash puree
  • 1 + 1/3 cups low sodium chicken broth
  • 1.5 tbs chili powder
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1 (15 oz.) can pinto beans


In a large pot, heat the oil on medium high.  Add the onion, pepper and jalapeños and saute for 3 minutes or until just soften.  Stir in the garlic for 30 seconds.  Add the turkey to the pot, and break up the meat using a wooden spoon until no longer pink.  Add the tomatoes, squash puree, broth, chili powder, cumin, salt and beans and bring to a boil.  Reduce heat to a simmer, cover pot and allow to cook for 30 minutes — stirring occasionally.  While its cooking, taste the chili and adjust the seasonings to your own preference.

Yields 4 servings.

Optional Toppings:

  • Avocado
  • Shredded Mexi Blend Cheese (omit to keep it dairy free)
  • Greek Yogurt or Sour Cream (omit to keep it dairy free)
  • Red Pepper Flakes

…delicious happens



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