The Best Hearty Turkey Chili with Butternut Squash Noodles
A hearty and healthy one-pot chili made with ground turkey and butternut squash noodles. The recipe starts with a flavorful base of sautéed celery, onion, and carrots, seasoned with chili powder, cumin, and cayenne. Ground turkey is browned in the pot, followed by crushed tomatoes, kidney beans, and chicken stock. The chili is simmered to allow the flavors to meld, and then spiralized butternut squash noodles are cooked directly in the pot at the end until tender. The dish is served with a dollop of sour cream and sliced scallions. Note: The source article title was ‘The Best Easy & Cheesy Chicken Enchilada Casserole (Enchilasagna!)’ but the recipe provided was for this chili.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground turkey
- One 28-ounce can crushed tomatoes
- One 15-ounce can kidney beans, rinsed and drained
- 3 cups chicken stock
- 4 cups butternut squash noodles
- Sour cream, for serving
- Sliced scallions, for serving
Instructions
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the celery, onion, and carrot and cook, stirring occasionally, for 5 to 6 minutes, until the vegetables have softened.
- Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for about 2 minutes, until fragrant.
- Add the ground turkey, breaking it up with the back of a wooden spoon. Season with another teaspoon of salt and 1/2 teaspoon of pepper. Cook for 6 to 7 minutes, stirring occasionally, until the turkey is cooked through.
- Add the crushed tomatoes, kidney beans, and chicken stock. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 30 minutes, until the chili has thickened. Season with additional salt and pepper to taste.
- Stir in the butternut squash noodles and continue to cook for 5 to 7 minutes, until the noodles are tender.
- Serve the chili garnished with a dollop of sour cream and a sprinkle of sliced scallions.
Notes
- Recipe Clarification: The source article was titled ‘The Best Easy & Cheesy Chicken Enchilada Casserole (Enchilasagna!)’, but the provided recipe was for a Ground Turkey and Butternut Squash Chili. This entry has been filled out for the chili recipe.
- This is a one-pot meal, which is great for easy cleanup.
- Butternut squash ‘noodles’ are a healthy, gluten-free alternative to traditional pasta.
Find it online: https://www.eatswithsoul.com/butternut-squash-noodles/