Hearty butternut squash chili with ground turkey is the perfect way to warm up a fall day
I’m excited to share a comforting and nourishing recipe. This chili is not only delicious but also nourishes your body. The Butternut Squash Chili with Ground Turkey is a wholesome dish that combines flavors, textures, and PCOS-friendly ingredients. Plus, it’s incredibly easy to whip up in your kitchen!
Why you’ll love this recipe…
No need to spend hours in the kitchen! This Butternut Squash Chili is a one-pot wonder that’s perfect for busy days. With simple chopping, a bit of sautéing, and a slow simmer, you can work your magic to create a hearty and flavorful chili. Plus, this recipe is a meal-prepping champion! Make a big batch, portion it out, and voila—delicious and nutritious meals ready to go throughout the week. It’s an excellent way to stay on track with your PCOS-friendly diet without sacrificing time or flavor.
Why this recipe benefits your PCOS…
With low-glycemic ingredients such as butternut squash and beans, along with lean ground turkey providing protein, the recipe promotes a gradual and controlled release of glucose into the bloodstream. The high fiber content aids in slowing down sugar absorption, and the balanced macronutrient profile, achieved through the combination of protein, complex carbohydrates, and healthy fats, contributes to stable energy levels. The slow simmering process enhances flavors and supports the breakdown of complex carbohydrates. Additionally, the emphasis on portion control and meal prepping encourages mindful eating, helping to regulate blood sugar levels throughout the week.
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Allergy Friendly
This recipe is great for those with a dairy or gluten allergy/intolerance.
Butternut Squash Chili with Ground Turkey
Ingredients
- 1 lb lean ground turkey
- 1 small butternut squash peeled, seeded, and diced
- 1 can 15 oz diced tomatoes (low-sodium)
- 1 can 15 oz black beans, drained and rinsed (low-sodium)
- 1 can 15 oz kidney beans, drained and rinsed (low-sodium)
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups low-sodium chicken or vegetable broth
- Optional toppings: chopped cilantro toasted walnuts, plain Greek yogurt, or shredded low-fat cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
- Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add the diced butternut squash, red bell pepper, and minced garlic to the pot. Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, until the vegetables start to soften and the spices are fragrant.
- Add the diced tomatoes, black beans, and kidney beans to the pot. Stir to combine everything evenly.
- Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the butternut squash is tender.
- Ladle the chili into bowls. Top each serving with the toppings of your choice.
- Topping options: Chopped green onions, dollop of sour cream or yogurt, shredded cheese, crushed corn chips. If you are dairy free, opt for dairy alternatives.
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