Butternut Squash Turkey Chilli
Butternut Squash Turkey Chili
Print Recipe
Servings Prep Time
8 1 hr+
Servings Prep Time
8 1 hr+
Butternut Squash Turkey Chilli
Butternut Squash Turkey Chili
Print Recipe
Servings Prep Time
8 1 hr+
Servings Prep Time
8 1 hr+
Ingredients
  • 1 tbsp organic virgin coconut oil
  • 1 lb ground turkey breast
  • 1 onion chopped
  • 1 small butternut squash peeled and cubed
  • 2 small courgette grated
  • 2 cloves garlic crushed
  • 1 can crushed tomatoes
  • 1 can kidney beans rinsed and drained
  • 28 oz box beef broth
  • 8 oz tomato paste
  • 7 oz green chilies chopped
  • 1 tbsp dried parsley flakes
  • 1 tbsp ground cumin
  • 3 tsp chili powder
  • 2 tsp ground oregano
  • 1 tsp Cinnamon
  • 1 tsp coriander
  • 1 tsp Pepper
  • 1 tsp Himalayan Crystal Salt
  • 4 acorn squash
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut acorn squash in half, lengthwise.
  3. Drizzle with melted coconut oil and sprinkle with salt and pepper.
  4. Place acorn squash halves on a baking sheet and roast for 30 minutes or until fork-tender.
  5. To make the chili, heat 1 tbsp coconut oil in a large soup pot over medium-high heat.
  6. Brown turkey, breaking it up with a wooden spoon as much as possible.
  7. Add onion and butternut squash; cook until onion is translucent and squash is soft.
  8. Add grated courgette and garlic until it is fragrant.
  9. Add next five ingredients and spices and stir to combine.
  10. Bring to a boil and then simmer, covered, for at least 30 minutes until the squash is fork-tender.
  11. To assemble, place one acorn squash half in bowl and fill it with the chili.
  12. Enjoy!