Turkey and Butternut Squash Chili



1 Red Onion

1 Tomato

¼ oz. Cilantro

6 oz. Butternut Squash, Cubed

12 oz. Ground Turkey

3 Tbsp. Light Chili Powder

15 oz. Crushed Tomatoes

½ oz. Honey

1 oz. Shredded Cheddar Cheese

1 oz. Sour Cream


Halve and peel onion. Cut halves into ¼" dice. Core tomato and cut into ¼" dice. Stem and mince cilantro.

Heat a large non-stick pan over medium heat. Add 2 tsp. olive oil, butternut squash, and ¾ the onions(reserve remaining for garnish) to hot pan and stir occasionally until squash is browned and begins to soften, 5-7 minutes.

Add turkey, half the chili powder, ¼ tsp. salt, and a pinch of pepper to pan and stir, breaking up turkey, until no pink remains, 5-7 minutes.

Add crushed tomatoes, 1¼ cup water, honey, and ¼ tsp. salt to pan. Bring to a boil, reduce to a simmer, and cook until thickened, 10-12 minutes.

Taste chili, and add remaining chili powder and a pinch of salt if desired. Cook, stirring often, to incorporate additional seasonings, 1-2 minutes.

Ladle chili into a bowl and top with cheese, tomato, remaining red onion (to taste), sour cream, and cilantro.


Adapted from HomeChef

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