Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups butternut squash, peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the ground turkey, breaking it apart with a spoon, and cook until the meat is browned and no longer pink (about 5-7 minutes).
  3. Stir in the diced onion and red bell pepper; sauté for 3-4 minutes until the onions are translucent and the peppers have softened.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the tomato paste, chili powder, smoked paprika, cinnamon, salt, and pepper. Toast the spices with the meat for 2 minutes.
  6. Pour in the diced tomatoes with their juices and the chicken broth, scraping the bottom of the pot to release the browned bits.
  7. Add the cubed butternut squash and drained kidney beans.
  8. Simmer until the butternut squash is tender and the chili has thickened.