Cold months call for chili!
This Turkey and Squash chili is super easy to pull together. The only chopping you have to do is a little celery and a winter squash, but you could probably use frozen, chopped butternut squash if you wanted to skip that step.
Although I use ground turkey here, you could definitely use leftover roasted turkey from Thanksgiving dinner. Instead of sauteing it with the celery, you’d just add in your leftover cooked, shredded turkey at the end.
Either way, this chili is super high in fiber and protein, both of which will keep you full. Whether you make this cozy meal as a way to use Thanksgiving leftovers or as an easy weeknight dinner, I hope you enjoy it!
Easy Turkey and Squash ChiliPin Recipe
- 1 tablespoon extra virgin olive oil
- 1 stalk celery diced
- 1 lb ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt plus more to taste
- 1 large kabocha squash or butternut squash chopped
- 2 cups water or broth
- 1 16-oz jar tomatillo salsa "salsa verde"
- 1 can black beans rinsed and drained
- 1 cup cilantro chopped (optional, if you like cilantro)
- Toppings: Lime, chips, avocado, sour cream and cheese (if you tolerate dairy)
- In a large pot over medium heat, add the oil, celery, turkey, cumin, smoked paprika, and sea salt. Using a spoon, break up the turkey and saute until the turkey is no longer pink.
- Add the squash, water or stock, salsa, and black beans. Stir and bring to a simmer, then cover with a lid and cook until the squash is tender and falling apart, about 20 minutes.
- Stir in the cilantro if using, and taste to add more salt, if needed.
- Top with fixin’s and eat!