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HEALTHY COMFORT FOOD | I can’t stop making this recipe!

HEALTHY COMFORT FOOD | I can't stop making this recipe!

As the colder weather sets in I can’t stop craving healthy comfort food and I can’t stop making this recipe! It’s a turkey and butternut squash chili that will warm and nourish your belly (and soul!).

Loaded with protein, colorful vegetables, and lots of warming spices you will find yourself coming back to the recipe all winter long. XO



0:00 Intro
0:46 Prepare the ingredients, onion, pepper, and garlic
1:56 Prepare the butternut squash
4:05 Heat your olive oil in a Dutch Oven
4:39 Add your onion, pepper, and garlic to the pot
5:02 Add your ground turkey to the pot
5:52 Add the butternut squash, the spices, diced tomatoes, and broth
6:59 Rinse the beans and add to the pot when boiling, and let simmer
7:37 Finish with chopped spinach
8:47 Blooper

My Go-To Kitchen Knife:
Lodge Dutch Oven (can not beat this price!):
Cotton Cattle Co. (for high-quality meat):
Butcher Box:


1 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
2 pounds ground turkey
6 cups butternut squash, cut into bite-sized pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
28 ounces fire-roasted diced tomatoes
4 cups low sodium chicken broth
1 15-ounce can of black beans
1 15-ounce can of chickpeas
3 cups baby spinach

Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.

Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.

Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.

Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.

Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.

Finish with baby spinach. Adjust seasonings. Serve and enjoy!

Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg

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#healthycomfortfood #turkeychili #butternutsquashrecipes

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