This Kabocha Squash and Turkey Chili is hearty and healthy take on the classic meal-in-a-bowl. Kabocha squash adds an earthy bite to the already substantial chili. Warm and spicy: this is feel good food!
When It's Chilly, We Chili
On a scale of cool to unbearable, chili is a good choice regardless of what the chill in the air is. There’s something about each warm and spicy bite that seems to heat you up. Perhaps this is how it got its name?
What I love most about chili is how different everyone’s can be! There’s a reason chili is often the center of cook-off challenges. Some are light and easy, others are rich and complex. You can add cinnamon and chili powder for heat, extra meat if you’re in to that, or more beans if you’re in to THAT.
Texans swear by beef chuck.
Wisconsinites add pasta.
Michiganders call it “sauce” when ordering their Coney Dogs.
Regardless of what region you’re in, I would venture to guess you’ve sampled, made, or have recipes for multiple varieties of chili. Good! Let’s add this lightened up Kabocha Squash and Turkey Chili to your repertoire.
The Secret Ingredient
A controversial title in an article all about chili, secret ingredients get a lot of buzz in the chili-sphere. A few interesting “secret” ingredients that people add to their chili:
- Fish Sauce
- Chocolate
- Worcestershire Sauce
- Liquid Smoke
- Balsamic Vinegar
- Bourbon
- Espresso Powder
- Beer
- Peanut Butter
Which would you try?!
While this chili doesn’t include any of the above (although, feel free to add them!), my secret ingredient is Kabocha Squash .
A Japanese varietal, this winter squash has incredibly tough skin and very dense flesh. It requires longer cook times, which is perfect here, as chili typically requires a long simmer on the stove. Kabocha squash adds a heartiness to the chili, meaning you can add fewer or no beans at all, depending on your preference.
All The Toppings, Please!
It wouldn’t be Chili Night without a collection of all the toppings!
My favorite toppings to include are:
- Chopped green onions
- Sour cream or greek yogurt
- Shredded Cheese
- Jalapeños: fresh, pickled, candied…I love it all!
- Tortilla Chips
- A variety of hot sauces
- Cilantro
What are YOUR favorite chili toppings? Have any unique ones?
Kabocha Squash and Turkey Chili
Ingredients
- 1/4 cup olive oil, divided
- 1 lb ground turkey
- 2 cups kabocha squash, cubed in to bite sized pieces
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 2 tsp cumin
- 1 tsp salt
- Freshly cracked pepper
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 15 oz can red kidney or cannellini beans
- Shredded cheese, sour cream or greek yogurt, green onions, and tortilla chips for serving, optional
Instructions
- In a large Dutch oven or stock pot, add 1 tablespoon to pan. Add ground turkey, and break up in to bite sized pieces. Cook until just done: the turkey will go back in to the chili to completely cook. Using a slotting spoon, scoop turkey in to a bowl and set aside.
- Add another tablespoon of olive oil. Add pumpkin, pepper, onion, and garlic. Stir to coat. Add in chili powder, garlic powder, cumin, salt and pepper. Stir to combine. Allow mixture to sauté for another 5 minutes, adding an additional tablespoon of olive oil if needed.
- Add crushed and diced tomatoes, cannellini beans, and ground turkey. Stir thoroughly to combine. Cover, and allow to simmer over low heat for 30 minutes, stirring every now and then to prevent scorching on the bottom of the pan.
- Serve with optional toppings, or choose your favorite!