Butternut Squash Chili

This cozy chili is a lighter twist on a classic, packed with lean protein, warming spices, and the natural sweetness of butternut squash. It’s hearty enough for a cold night but clean enough for a weeknight dinner that won’t leave you feeling weighed down.

Ingredients

• 2 tbsp extra-virgin olive oil

• ½ cup celery, diced

• ½ cup onion, chopped

• 2 cloves garlic, minced

• 1 lb ground turkey

• 1 tsp chili powder

• 1 tsp red pepper flakes (adjust to taste)

• 2 tsp ground cumin

• 2 tsp paprika

• ½ tsp ground coriander

• 1 tsp onion powder

• 2½ cups butternut squash, diced

• 1 red bell pepper, chopped

• 1 cup unsalted tomato sauce

• 2 cups unsalted diced tomatoes (with juice)

• 1 cup salt-free chicken broth

• Fresh cilantro, for garnish

Directions

1. Sauté the aromatics.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the celery and onion and cook for 3–5 minutes, until softened. Stir in the garlic and cook for 1 more minute.

2. Brown the turkey.
   Add the ground turkey and cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.

3. Build the flavor.
   Sprinkle in the chili powder, red pepper flakes, cumin, paprika, coriander, and onion powder. Stir well to coat the meat evenly.

4. Add the vegetables and liquids.
   Mix in the butternut squash, bell pepper, tomato sauce, diced tomatoes, and chicken broth.

5. Simmer.
   Bring to a gentle boil, then reduce heat, cover, and simmer for about 30 minutes, until the squash is tender and the flavors are well combined.

6. Serve.
   Ladle into bowls and top with fresh cilantro. Enjoy!