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Healthy Turkey Chili

The Starving Chef
This turkey chili recipe is a hearty and nutritious blend of ground turkey, butternut squash, quinoa, and spices, perfect for any chilly day.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Healthy
Servings 6

Ingredients
  

  • 16 oz ground turkey
  • ½ cup white onion
  • 3 tablespoons garlic minced
  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup fire roasted corn
  • ½ cup black beans drained & rinsed
  • ½ cup tomato diced
  • 2 tablespoons tomato paste
  • 3 cups butternut squash cut into one inch cubes
  • 4 cups chicken broth
  • ½ cup quinoa
  • 2 tablespoons fresh parsley for topping
  • sour cream for topping

Instructions
 

  • In a large pot over high heat, cook and crumble the ground turkey until it is no longer pink and has started to brown. Move the cooked turkey to the sides of the pot, leaving the center exposed.
  • Add the chopped onions and minced garlic to the opening in the center of the pot. Let the onions cook for three minutes without stirring.
  • Mix in the onions and garlic, then stir in the chili powder, cumin, coriander, salt, and pepper, followed by the corn, black beans, diced tomatoes, and tomato paste.
  • Stir in the butternut squash and cook for a minute or two, until the tomatoes have mostly lost their moisture. Pour in the chicken broth and stir everything together.
  • Bring the chili to a rolling boil and cook, uncovered, for 30-45 minutes or until most of the excess liquid has evaporated. The chili should not appear liquid-y.
  • Cover and reduce the heat to medium-low. Stir in the quinoa and continue to cook, stirring occasionally, for an additional 15-20 minutes.
  • Serve the chili with a dollop of sour cream and a sprinkle of fresh parsley. Enjoy on a cold afternoon!
Keyword chili, slow cooker, turkey
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