Butternut Squash Turkey Chili

This one is SO easy. I batch-cook it as a freezer meal, so there is literally little to no prep required to pull this one off. Just add some whole grain cornbread muffins or Fritos (my husband's favorite treat!) for a comforting dish when the weather is cold.

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Servings: 8

Prep Time: 00:20

Cook Time: 04:00

Main Ingredients

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, crushed and minced

1 pound ground turkey breast

1/2 - 1 1 pound butternut squash – peeled, seeded, and cut into ” cubes*

5 can (. oz) chopped green chiles

5 cans (. oz each) diced tomatoes

8 can ( oz) tomato sauce

15 can ( oz) kidney beans

15 can ( oz) black beans

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon garlic salt

1/2 cup beef stock


1Heat oil in a large saute pan over medium-high heat. Add onion and garlic. Cook until onion becomes translucent and fragrant, or about 3 minutes. Add turkey and cook, breaking up meat with the side of a spoon, until meat is cooked through. Transfer browned meat, onion, and garlic into a large pot or crockpot.

2Add remaining ingredients to large pot/crockpot. Cook on low heat for 4-6 hours or on high for 2-3 hours. Keep warm until serving.

3Spoon into a bowl or over cooked hot dogs for "chili dogs." Serve immediately. Top with Greek yogurt, sliced green onions, and shredded sharp cheddar.

Additional Notes

To batch-cook as a freezer meal:

  1. Decide how many batches you will make. Verify you have enough of each ingredient for that number of batches (i.e. 1 pound ground turkey per batch).
  2. Label one gallon-sized Ziplock for each batch with name, date, and cooking instructions. Open bag with zipper folded out so it will stand upright on its own.
  3. Cook onions, garlic, and turkey as directed above. Let cool, then transfer divided portion into each Ziplock. Follow with adding the remaining ingredients to each Ziplock. Do this in an assembly line, adding the specified ingredient and listed amount to each bag you are making.
  4. Remove as much air as possible from bag and seal. Freeze Ziplock(s) lying flat for up to three months.
  5. To thaw, remove from freezer at least 24 hours prior to serving. Allow to thaw in the refrigerator, then transfer to cooking pot or crockpot.

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