Easy Turkey and Squash Chili
Pin RecipeA hearty, gluten-free chili for winter. Don't be fooled by the ingredient list - this takes very little prep-work and is quite simple to make!
Servings: 4
Ingredients
- 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)
Instructions
- 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!
Notes
If using leftover cooked turkey, just stir in at the end of cooking instead of sauteing at the beginning.
If you don't feel like cutting a winter squash, you could likely use chopped, frozen butternut squash and simmer the chili for less time.