Q1: Will my chili taste too much like squash?

Not at all! The butternut squash adds a lovely, subtle, earthy sweetness that beautifully balances the savory and spicy flavors of the chili. The primary flavors are still a classic, rich chili taste. The squash just adds a wonderful, seasonal depth and a fantastic, tender texture.

Q2: Can I use regular diced butternut squash instead of noodles?

Yes, absolutely! If you don't have a spiralizer, you can simply cut the neck of your butternut squash into small, 1/2-inch cubes . Add them to the pot along with the tomatoes and beans and let them simmer for the full 30 minutes, until they are perfectly fork-tender.

Q3: Can I make this chili ahead of time?

Yes, chili is one of the best make-ahead meals. The flavors will be even better on the second day! For the best texture, we recommend making the chili base completely and storing it in the refrigerator. Then, when you reheat the chili, you can stir in the fresh butternut squash noodles to cook just before serving.

Q4: Is this chili very spicy?

As written, this chili is very mild and family-friendly . The small amount of cayenne and the single jalapeño (with the seeds removed) will add a lovely, fresh, peppery flavor with very little noticeable heat. If you want a spicier chili, you can leave some of the seeds in your jalapeño, or add an extra pinch of cayenne pepper.

Q5: Can I use a different kind of bean in this recipe?

Of course! This recipe is incredibly versatile. If you don't have kidney beans, you can substitute them with an equal amount of your favorite beans, like black beans, pinto beans, or even cannellini beans .

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.

Author: Grace
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/