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Turkey Butternut Squash Skillet Chili

Turkey Butternut Squash Skillet Chili

Course Main Course
Servings 4 servings


  • 2 tbsp olive oil
  • 1 lb lean ground turkey
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, stem and seeds removed, finely chopped
  • 2 cloves garlic, minced
  • 1 16-oz bag frozen butternut squash
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1/4 cup tomato paste
  • 2 14-15 oz cans fire-roasted tomatoes
  • 1 14-oz can black beans, drained and rinsed
  • 1 14-oz can kidney beans, drained and rinsed
  • 1 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 avocados, pitted and cubed or sliced
  • Fresh cilantro, for garnish


  • Wash hands with soap and water.
  • Heat oil in a large cast-iron skillet over medium high heat. Add turkey and break up with spoon. Cook turkey, stirring frequently until browned, 5-10 minutes, and until internal temperature reaches 165° F on a food thermometer.
  • Rinse dishes after each step involving raw meat.
  • Gently rub the onion, bell pepper and garlic under cold running water. Cut and add to skillet and cook until softened, about 5 minutes.
  • Stir in butternut squash and season with chili powder, cumin, salt and pepper. Stir in chicken broth, tomato paste and tomatoes. Bring to simmer and reduce heat to medium-low. Simmer, uncovered, stirring frequently until thickened and butternut squash is heated through, about 15 minutes.
  • Stir in beans and cook additional 5 minutes until heated through.
  • Serve hot and top with cheese, sour cream, avocado and cilantro.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.