Ingredients:

  • 1 lb (450g) ground turkey (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 red bell pepper (120g), diced
  • 3 cloves (15g) garlic, minced
  • 1 jalapeño (10g), seeded and minced
  • 3 cups (450g) butternut squash, peeled and cubed into ½ inch pieces
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) frozen corn kernels
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) cayenne pepper
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat.
  2. Add the ground turkey, breaking it up with your spoon, and cook until browned and no longer pink (about 5–7 minutes).
  3. Stir in the diced onion, red bell pepper, and jalapeño. Sauté for 3–5 minutes until the onions become translucent and the pepper softens.
  4. Add the minced garlic and cook for just 1 minute until fragrant.
  5. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, coating the meat and vegetables in the spices for 1 minute.
  6. Pour in the fire-roasted tomatoes (with juices) and chicken broth.
  7. Add the cubed butternut squash and black beans. Stir well to combine.
  8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the butternut squash is tender when pierced with a fork.
  9. Stir in the frozen corn and simmer uncovered for another 5 minutes to allow the chili to thicken slightly.
  10. Taste and adjust salt or cayenne pepper if a bolder kick is desired.
  11. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.