Turkey and Acorn Squash Chilli
What I love about Turkey and Acorn Squash Chilli
I absolutely love this Turkey and Acorn Squash Chilli! It’s hearty, healthy and so delicious. The blended squash and broth base for the chilli makes it thick and creamy while also providing ample nutrients. Something that you may not know about acorn squash is that it is incredibly high in potassium, like 10x the amount of that in bananas. I try to include it more regularly in my diet during the fall and winter months.
Not only is this chilli nutritious, but it’s also gluten-free, grain-free and dairy-free (without the addition of sour cream on top). It’s such a warm, flavourful and cozy dish to make on a chilly day. The squash is roasted in the oven and then pureed with vegetable or chicken broth to create a delicious base for the chilli. It also has two forms of protein in the ground turkey and beans, so it will definitely keep you satisfied.
Adding toppings like avocado, which is high in healthy fats and also a source of potassium, will keep you full for hours. If you have any leftovers, it’s delicious re-heated for lunches or dinner the next day. Calling all lovers of leftovers! I love sprinkling on some green onions, fresh cilantro and a dollop of sour cream before serving. It’s one of my favourite recipes for fall!
Recipe Notes
A few things to keep in mind:
- Ground turkey – Turkey is a lean protein that is full of nutrients; even serotonin which you’ve probably heard! You could also use ground chicken for this recipe.
- Acorn squash – Acorn squash, along with vegetable broth, is what makes up the creamy base of the chilli. You could also use butternut or kabocha squash.
- Onion – I used diced white onion for this chilli, but you can definitely use yellow or purple onion too.
- Tomatoes – The recipe calls for canned, diced tomatoes but if all you have is fresh tomatoes just chop them up small and they will work great as well. You just may need to let them cook a little longer to break down.
- Green chilies – Green chilies is also a must for Mexican chilli! They add a little tang, a little spice and flavour for sure! You can buy these in the international aisle at most grocery stores. If you want to be sure it’s mild, you can skip it.
- Beans – Because it’s chilli, you can really use whichever beans you prefer. I do think that white beans go well with white meat, so i used some cannellini beans but I also added in some red kidney beans to keep with the classic chilli vibe. Black beans also work.
My favourite toppings:
- Avocado
- Sliced green onions
- Sour cream
- Cojita cheese or shredded cheddar cheese
- Fresh cracked pepper
FAQ:
Certainly! You can substitute with butternut or kabocha squash—both work beautifully in creating that rich, creamy base for chilli.
Absolutely. Ground chicken is a great lean alternative that works just as well in this recipe.
The chilli is mild even with the green chilies and jalapeño. To play it safe though, you can omit the green chillies and jalapeños, but the green chillies do add really nice flavour that you don’t want to miss out on if you can!
Yes. This chilli reheats wonderfully and makes delicious leftovers. Store in the fridge for meals later in the week, or freeze portions for easy future dinners.
Yes! Simply omit the turkey and add extra beans (like lentils or chickpeas). Use vegetable broth to keep it fully vegan.
Turkey and Acorn Squash Chilli
Equipment
- 1 Baking Sheet
- 1 Large Soup Pot
Ingredients
For the chilli:
- avocado oil for cooking
- 2 medium-sized acorn squash
- 4 cups vegetable or chicken broth
- 1 pound organic ground turkey
- 1 white onion diced
- 3 cloves garlic minced
- 1 organic green pepper chopped into 1/2" pieces
- 2 jalapeños minced
- 1 tablespoon chilli powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 (27 oz) can diced tomatoes
- 1 (4 oz) can green chillies
- 1 can white cannellini beans drained and rinsed
- 1 can black beans drained and rinsed
For the toppings:
- avocado diced
- sour cream
- shredded cheddar cheese
- green onions thinly sliced
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Cut open the acorn squash lengthwise and scoop out the seeds. Place the squash halves flesh-side down on the baking sheet and bake in the preheated oven for 30-40 minutes or until fork tender. Set aside.
- In a large, heavy bottomed soup pot, add the avocado oil and ground turkey and cook over medium heat, breaking up the meat into small bits as it cooks.
- Add the onions, garlic, green pepper, jalapeños, chilli powder, cumin, paprika, salt and pepper and cook for another couple minutes.
- Scoop out the flesh of the acorn squash and place it in a blender with 3-4 cups of vegetable broth. Mix on high speed for a minute or so or until it is completely smooth and no chunks remain.
- Pour the squash mixture into the chilli along with the diced tomatoes, green chillies and beans and stir to combine. Simmer over medium heat for 5-10 minutes.
- Dish the chilli into bowls and top with diced avocado, sour cream, shredded cheddar and green onions. Enjoy!
