Ingredients and Weight:
- Ground turkey: 1 pound (450 grams)
- Onion, chopped: 1 large (120 grams)
- Green bell pepper, chopped: 1 large (130 grams)
- Red bell pepper, chopped: 1 large (130 grams)
- Butternut squash, peeled and cubed: 1 pound (450 grams)
- Black beans, canned and drained: 1 can (15 ounces)
- Kidney beans, canned and drained: 1 can (15 ounces)
- Tomato sauce: 1 can (28 ounces)
- Chicken broth: 4 cups
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Paprika: 1 tablespoon
- Salt and black pepper, to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Brown the ground turkey in a large pot over medium heat until cooked through. Drain any excess fat.
- Add the onion, green bell pepper, and red bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the butternut squash, black beans, kidney beans, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, and sliced avocado.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 25 grams
- Fiber: 10 grams
Dish Characteristics:
- Warm and comforting
- Packed with flavor
- Healthy and nutritious
- Perfect for a crowd
User Comments:
- "This chili is delicious! It's the perfect balance of sweet and spicy."
- "I love the addition of butternut squash. It gives the chili a unique and delicious flavor."
- "This is the best turkey chili I've ever had. It's so easy to make and packed with flavor."
Special Precautions and Tips:
- For a spicier chili, add more chili powder or cumin.
- Serve with a variety of toppings to allow guests to customize their bowls.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
