Healthy Turkey Taco Chili with Butternut Squash

This hearty turkey taco chili is packed with lean protein, fiber-rich beans, and tender butternut squash. Smoky spices, poblano and jalapeño peppers, and fire-roasted tomatoes give it plenty of flavor while keeping it nourishing and satisfying.

Serves 4

ingredients:

• 1 tbsp avocado oil

• 1 cup diced yellow onion

• 1 medium poblano pepper, seeds removed and diced

• 1 medium jalapeño, seeds removed and diced

• 3 garlic cloves, minced

• 1 lb lean ground turkey

• 5 tsp chili powder

• 1 ½ tsp ground cumin

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 ½ tsp kosher salt

• 2 tbsp tomato paste

• 2 heaping cups peeled and diced butternut squash

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans, drained and rinsed

• 3 cups low-sodium chicken bone broth

• 1–2 tbsp freshly squeezed lime juice

• ¼ cup chopped fresh cilantro

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Directions:

1. In a large pot or Dutch oven, heat the avocado oil over medium heat.

2. Once hot, add the onion and poblano pepper. Cook, stirring occasionally, until the vegetables have softened and are translucent, 3–4 minutes.

3. Add the garlic and jalapeño. Stir and cook for an additional minute.

4. Add the ground turkey, breaking it up with a wooden spoon. Cook, stirring occasionally, until the turkey is browned.

5. Once browned, add the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano, and salt. Stir to combine until the turkey is well coated. Toast for 1 minute, or until fragrant.

6. Make a well in the middle of the pot. Add the tomato paste and stir until it begins to melt, about 2 minutes.

7. Add the butternut squash, fire-roasted tomatoes, black beans, kidney beans, and bone broth. Stir, scraping up any browned bits from the bottom of the pan.

8. Turn the heat to medium-high and bring to a rapid simmer.

9. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 25–30 minutes, or until the squash is tender.

10. Remove from the heat and stir in the lime juice and cilantro.

11. Ladle into bowls and serve.

Recipe by Rachael DeVaux | RachaelsGoodEats.com

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