---
title: Butternut and Turkey Chili
servings: 1
prep_time: 20 minutes
time: 1 hour
category: mains
description: "A hearty chili made with ground turkey, butternut squash, and sweet peppers, topped with spiced pepitas and queso fresco."
tags:
  - butternut squash
  - chili
  - turkey
image: https://roux.roo.lol/recipe-images/butternut-turkey-chili-2.webp
---

Heat ~{1%Tbsp} @olive oil{} in a #pot over medium heat.

Add @pepitas{1/4%cups}, pepita spice (¼%tsp smoked paprika, ⅛%tsp cayenne, ⅛%tsp cinnamon) and a pinch of @salt{}. Toast, stirring frequently, until fragrant and lightly browned, about ~{3-5%minutes}, then remove and set aside.

Chop @sweet pepper{3/4%cup} and @cilantro{}; drain and rinse @beans{}; cut @lime{} into wedges.

In the same #pot, heat ~{2%Tbsp} @olive oil over medium-high.

Add @ground turkey{8%oz} and ~{1/4%tsp} each @salt{} & @pepper{}, cook ~{5-8%minutes} until browned, breaking up; remove and set aside.

Add @butternut squash{1.5%cups} and @onion{2%tbsp}(chopped) to the pot and cook until beginning to soften, ~{5-7%minutes}.

Add Chili Spice (1%Tbsp chili powder, 2%tsp cumin, 1%tsp smoked paprika, 1/2%tsp dried oregano) and cook ~{1%minute} until fragrant.

Stir in @tomatoes{}, @broth{}, @water{1/2%cup}, cooked turkey, @beans{} and ~{1/2%tsp} @salt{}. Bring to a boil, reduce heat to low and simmer until butternut is tender, about ~{20%minutes}.

Crumble @queso fresco{}.

Adjust seasoning to taste.

Serve chili in bowls topped with spiced @pepitas{}, sour cream (optional), queso fresco, cilantro & lime wedges.
