Lauren D's Light and Healthy Butternut Squash and Turkey Chili

The moment the crisp autumn air fills the outdoors, I can’t help but pull out this recipe and whip up a hearty pot of chili!

It’s been such a joy to see our UC Davis family expand as our kids have grown and many have found amazing partners. Now that Lauren is married to Keith, she’s officially part of our Davis family—and we all love her!

Lauren shared this recipe with me a few years ago, and it’s become one of our go-to dinners during the fall and winter. It’s delicious, healthy, and easy to cook. I always serve it with Gina’s cornbread Thank you, Lauren! ❤️

This recipe has been adapted from Chew Out Loud.

Serve 6~8

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Ingredients

• 1 tsp sugar

• 2 heaping tbsp chili powder

• 1 tbsp cumin

• 1 tsp pumpkin pie spice (I don’t have it, so I make my own w/3 tbsp cinnamon, 2 tsp nutmeg, 2 tsp ginger,1 tsp clove and 1 tsp all spice.)

• 2 tsp dried oregano

• 2 tsp coriander

• 2 tbsp olive oil

• 1 onion, diced

• 4~6 garlic cloves, chopped (I used 4, but they were big cloves.)

• 1 lb ground turkey

• 3 tbsp tomato paste

• 1 green bell pepper (about 1 1/2C) seeded and chopped

• 1 orange or yellow bell pepper (about 1 1/2C), seeded and chopped

• 1 medium size butternut squash (about 6C), peeled, seeded and cubed in about 1 inch square

• 2 14.5-oz cans fire-roasted tomatoes, with juices

• 3C chicken broth

• 2 14-oz cans black beans, rinsed well and drained

• kosher salt

• black pepper

• topping options - shredded cheddar cheese, cilantro, sour cream etc

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Instructions

1. In a small bowl, mix together the sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. In a large Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 1 minute. Then, stir in the spice mixture.

   

2. Add the ground turkey and 1 tsp salt and cook.

   

3. Add the tomato paste and stir until well combined. Then, add the bell peppers, squash, fire-roasted tomatoes with their juices, and broth. Be sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, cover, and cook for 20~30 minutes.

   

4. Add the black beans and pumpkin puree and cook over medium~low heat for another 15~20 minutes. Season with salt and pepper. Serve with sour cream, cilantro, and cheddar cheese (optional).

   

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