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Fall Harvest Ground Turkey Chili

Fall Harvest Ground Turkey Chili That Will Warm Your Soul

A delightful Fall Harvest Ground Turkey Chili, perfect for cozy evenings, packed with seasonal ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 pound Lean Ground Turkey Provides protein; substitute with extra beans or lentils for vegetarian version.
  • 2 tablespoons Olive Oil Used for sautéing; can substitute with avocado oil.
  • 1 medium Onion Adds depth of flavor; use shallots for a sweeter taste, if desired.
  • 3 cloves Garlic Enhances flavor and aroma; minced shallots can be used as an alternative.
  • 1 cup Butternut Squash Contributes natural sweetness and creamy texture; substitute with sweet potatoes.
  • 1 cup Bell Pepper Offers sweetness and crunch; any color will work, or use poblano for a spicier kick.
  • 2 tablespoons Chili Powder Delivers spice and warmth; adjust quantity for desired heat level.
  • 1 teaspoon Smoked Paprika Adds depth of flavor; can be replaced with regular paprika for less smokiness.
  • 1 teaspoon Ground Cumin Offers warmth and earthiness, essential for flavor; no substitute recommended.
  • 1 pinch Ground Cinnamon Adds subtle sweetness and warmth; can reduce if preferred.
  • Salt and Black Pepper Enhances overall flavor; season to taste.
  • 28 ounces Crushed Tomatoes Forms the chili's base, offering acidity and richness; diced tomatoes can be an alternative.
  • 2 cups Chicken Broth Adds depth and moisture; substitute with vegetable broth for a vegetarian variant.
  • 1 can Black Beans Introduces creaminess and fiber; drained and rinsed to reduce sodium.
  • 1 can Kidney Beans Adds protein and substance; can use additional black beans instead.
  • Fresh Cilantro or Parsley For garnish; omit for allergies.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 2–3 minutes until soft and fragrant.
  2. Add 1 pound of lean ground turkey to the pot, breaking it apart. Cook for 6–7 minutes until browned, seasoning with salt and pepper.
  3. Stir in 1 diced butternut squash and 1 diced bell pepper, cooking for 4–5 minutes until softened.
  4. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and a pinch of ground cinnamon. Cook for 1–2 minutes until fragrant.
  5. Pour in one 28-ounce can of crushed tomatoes and 2 cups of chicken broth, stirring. Add in 1 can each of drained black beans and kidney beans.
  6. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 25–30 minutes, stirring occasionally.
  7. Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro or parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2500IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Store cooled chili in airtight containers for up to 5 days in the fridge or freeze for up to 3 months.

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