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Turkey & Winter Squash Chili

posted Oct 26, 2015, 7:50 AM by   [ updated Jan 24, 2020, 8:50 AM by Evangelina DiSpirito, RDN, E-RYT ]
Turkey & Winter Squash Chili 

Trans Fat Free, Good Source of Calcium, Iron, and Vitamins A & C 

Yield: Approximately 10 servings  (~1 cup each)

Adapted from

Our customers are raving about this chili, which gets its beautiful color and autumn flavor from in-season winter squash and pumpkin pie spice. 

1 Tbsp. olive oil
1 pound ground turkey
1 onion, chopped
28 ounces diced tomatoes
2 cups cubed winter squash (e.g. butternut, acorn, kabocha, pumpkin)
15 ounces kidney beans
15 ounces black beans 
4 cups water
3 Tbsp. brown sugar
1 Tbsp. pumpkin pie spice (prepackaged or made from ¼ cup cinnamon, 4 tsp nutmeg, 4 tsp ground ginger, and 1 Tbsp. allspice)
1 Tbsp. chili powder

1. Heat oil in a large soup pot over medium heat. Brown turkey, stirring often, until crumbly and no longer pink, about 10 minutes. Drain and discard fat.
2. Stir in diced tomatoes, winter squash, beans, water, brown sugar, and spices. Simmer until squash is tender. (Alternatively, you can transfer the turkey and all remaining ingredients to your slow cooker, cover, and cook on low for about 3 hours.)

Nutrition Facts (per 1 cup serving)
220 calories, 10g fat, 2.5g saturated fat, 40mg cholesterol, 440 mg sodium, 22g carbohydrates, 5g fiber, 6g sugar, 12g protein, 35% DV of Vitamin A, 15% DV of Vitamin C, 15% DV of calcium, 15% DV of iron