Turkey and Butternut Squash Chili

So I hate to admit it.. but its officially fall in Vancouver, time to throw on a sweater and some wooly socks and cuddle up in front of the fire. Last weekend was the first cold one and it instantly inspired me to make one of my favourite fall dishes.. a nice hearty Chili. We are big turkey eaters in my house (Ryan doesn’t eat beef or pork so you probably won’t see any of that on this blog..) so I created a Turkey Chili with the bonus of butternut squash! I am also a big fan of toppings so we added some goat yogurt, green onions and avocado.. the possibilities are endless here so feel free to play around and get creative!

NOTE: to make this vegetarian simply replace the turkey with additional butternut squash and other veggies.



– 1 lb lean ground turkey                                                      – 2 tbs olive oil

– 1 butternut squash (cubed and roasted)                     – 1 cup of black beans

– 1 cup corn                                                                               – 1 lb cubed mushrooms

– 1 white onion                                                                         – 1 tbs minced garlic

– 2 tbs tomato paste                                                                – 2-3 tbs chili powder

-2 tbs cumin                                                                               – 1/2 tbs oregano

-2 cups water                                                                             – 1 large can of crushed tomatoes

-3-4 tbs hot sauce                                                                     – 1/2 tsp cayenne

-1/2 tsp paprika                                                                          – salt and pepper

– green onions (for topping)                                                  – goat yogurt (for topping)

-1 avocado (for topping)



The thing that I love about chili is that it is so freakin’ easy!

Start by throwing the chopped onion into a hot skillet or deep pot and sautee until soft and clear. Add ground turkey and cook until the pink is gone.

Add mushrooms and cook for 5 minutes or until they start to soften.

Add remaining ingredients and cook on low-medium heat (stirring often) for 2-3 hours.

I like my chili to be a bit on the spicy side so I add additional hot sauce and sometimes a chopped jalapeno. Feel free to alter the spices to your taste buds.

Top with chopped green onion, a heap of goats yogurt and some fresh cubed avocado.

Get in front of the fire and enjoy!!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s