---
title: Butternut & Turkey Chili
description: 
servings: 1
category: uncategorized
source: Unknown
image: https://roux.roo.lol/recipe-images/butternut-turkey-chili.webp
---

>> title: Butternut & Turkey Chili
>> author: Chef Torie Cox
>> servings: 2
>> totalTime: 40 minutes
>> tags: chili, turkey, butternut squash

# Toast pepitas & prep veggies

In a large #pot heat 1 tbsp @olive oil over medium heat.
Add 1/4 cup @pepitas, 1/4 tsp @smoked paprika, 1/8 tsp @cayenne, 1/8 tsp @cinnamon, and a pinch of @salt.
Toast, stirring frequently, until fragrant and lightly browned, about ~3-5 minutes.
Transfer pepitas to a #bowl and set aside.

Remove seeds from 3/4 cup @sweet pepper and chop.
Finely chop 2 tbsp @onion and 1 tbsp @garlic if not prepped.
Chop 2 tbsp @cilantro.
Drain and rinse 1 cup @cannellini beans.
Cut 1 @lime into wedges.

---

# Prep & cook chili

In the same #pot heat 2 tbsp @olive oil over medium-high heat.
Add 8 oz @ground turkey and season with 1/4 tsp @salt and 1/4 tsp @black pepper.
Cook, breaking up with a #wooden spoon, until browned, about ~5-8 minutes.
Remove turkey from pot and set aside.

To the #pot add 1 1/2 cups @butternut squash (diced), 2 tbsp @onion (if not already in), 1 tbsp @garlic (if not already in), and the chopped @sweet pepper.
Cook, stirring occasionally, until beginning to soften, about ~5-7 minutes.

Add 1 tsp @chili powder, 2 tsp @cumin, 1 tsp @smoked paprika, and 1/4 tsp @dried oregano.
Cook until fragrant, about ~1 minute.

Stir in 1 container @crushed tomatoes, 1/2 cup @chicken broth, 1/2 cup @water, the cooked @ground turkey, the drained @cannellini beans, and 1/2 tsp @salt.
Bring to a boil, then reduce heat to low and simmer until butternut is tender, about ~20 minutes.
Taste and adjust seasoning with additional @salt and @black pepper.

Crumble 2 tbsp @queso fresco in a small #bowl.

---

# Garnish & serve

Ladle chili into #bowls.
Top each serving with spiced @pepitas, 3 tbsp @sour cream, crumbled @queso fresco, chopped @cilantro, and @lime wedges.
Serve hot.