Easy Turkey and Butternut Squash Chili

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351 CALORIES 23g CARBS 15g FAT 32g PROTEIN
1
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(9 PointsPlus®)

A quick cooking Turkey and Butternut Squash Chili (without beans!) that is hearty, filling, and ready in about 30 minutes.

This past weekend all I wanted to eat was chili. Between the football games, cold weather, and continual wearing of sweatpants, chili was the perfect thing to really make it the ultimate lazy day. The only problem was that I didn't want to spend hours making chili and I had been spending the past few weeks counting way back on my carbohydrate intake so beans were out. Always up for a challenge, I decided to tackle this head on and vowed to come up with a delicious, hearty chili that didn't take hours to make. This started with a once over of my pantry and fridge and luckily I had everything I needed, including the star, a giant butternut squash.

From there I took all the classic chili ingredients and went to work. Sauteing the veggies first along with the spices, helps to really deepen their flavor without standing by the stove all day. Then the rest is easy - turkey, tomatoes, chicken broth, and butternut squash. I topped mine with a ton of fresh lime juice, a mountain of cheese and avocado, and plenty of cilantro.

The Recipe
Easy Turkey and Butternut Squash Chili

Easy Turkey and Butternut Squash Chili

PREP TIME: 5 Min
COOK TIME: 30 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 1/2 tbsp olive oil
  • 1 U onion, chopped
  • 2 U garlic cloves, chopped
  • 1 U red pepper, chopped
  • 1/2 cup chopped celery
  • 1 U jalapeno pepper, seeded and diced
  • 1.33 lbs. 93% lean ground turkey
  • 1.5 tbsp chili powder
  • 1 tsp. oregano
  • 1 tsp ground cumin
  • 1 U bay leaf
  • 14 oz. canned diced tomatoes (not drained)
  • 3/4 cup low sodium chicken broth
  • 3 cups butternut squash, diced
  • Salt and pepper

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Instructions

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1

Heat the olive oil over medium high heat. Add the onion, garlic, red pepper, celery, and jalapeno. Cook for 5-8 minutes until onions are beginning to become translucent.

2

Add the turkey, chili powder, oregano, cumin, and bay leaf. Cook for 6-8 minutes, breaking up the turkey, until it is browned.

3

Add the tomatoes, chicken broth, and squash. Bring to a simmer and cook for 20 minutes or until squash is tender but not mushy.

4

Serve with fresh lime juice, baked low carb tortilla chips, sour cream/Greek yogurt, avocado, cilantro, or cheese.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 351
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 4g
18%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 112mg
37%
Sodium 289mg
13%
Total Carbohydrate 23g
8%
Dietary Fiber 5g
24%
Sugars 7g
Protein 32g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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