---
title: Butternut & Turkey Chili
subtitle: with white beans, spiced pepitas & queso fresco
author: Chef Torie Cox
servings: 2
time: 40 minutes
prep time: 20 minutes
tags:
  - meat
  - turkey
  - chili
  - soup
  - fall
diet:
  - gluten-free
description: A hearty chili with butternut squash, ground turkey, white beans, and spiced pepitas topped with queso fresco.
category: dinner
image: https://roux.roo.lol/recipe-images/butternut--turkey-chili.webp
---

== Toast Pepitas & Prep Veggies ==

In a #pot large enough to cook the chili in later{}, heat @olive oil{1%tbsp} over med heat.

Add @pepitas{1/4%cup}, @smoked paprika{1/4%tsp}, @cayenne{1/8%tsp}, @cinnamon{1/8%tsp} and a pinch of @salt{}.

Toast, stirring frequently, until @pepitas{} smell fragrant and are lightly browned, ~{3-5%minutes}, then remove from #pot and set aside.

Remove seeds and chop @poblano pepper{3/4%cup}.

Chop @cilantro{2%tbsp}.

Drain and rinse @cannellini beans{1,1/2%cups}.

Cut @lime{1} into wedges.

== Prep & Cook Chili ==

In the same #pot used for pepitas{}, heat @olive oil{2%tbsp} over med-high heat.

Add @ground turkey{8%oz} and @salt{1/4%tsp} and @pepper{1/4%tsp} and cook ~{5-8%minutes}, until browned, breaking up with a #wooden spoon, then remove.

To the same #pot, add @butternut squash{1,1/2%cups}(diced), @onion{2%tbsp}, @garlic{1%tbsp} and @poblano pepper{} and cook until beginning to soften, ~{5-7%minutes}.

Add @chili powder{1%tbsp}, @cumin{2%tsp}, @smoked paprika{1%tsp}, @dried oregano{1/2%tsp}, and @cayenne{1/2%tsp} and cook ~{1%minute} or until fragrant. > HOT! add cayenne to taste.

Stir in @chicken broth{1/2%cup}, @crushed tomatoes{1%cup}, @water{1/2%cup}, cooked @turkey{}, @beans{} and @salt{1/2%tsp}, bring to a boil, then reduce heat to low and cook until @butternut squash{} is tender, ~{20%minutes}.

Crumble @queso fresco{2%tbsp}.

Adjust chili seasoning to taste.

== Garnish & Gather ==

Serve chili in #bowls topped with spiced @pepitas{}, @sour cream{3%tbsp}, @queso fresco{}, @cilantro{} and @lime wedges{}.
