Delicata Squash Turkey Chili

This hearty, flavorful Delicata Squash Turkey Chili is perfect for fall!

Ingredients:

1 lb extra lean ground turkey (or any protein here)

5g avocado oil (for sautéing)

1 medium sweet yellow onion, diced

2 bell pepper, diced

4 medium delicata squashes (about 900g RAW)

1 can (14.5 oz) fire-roasted tomatoes

1 can (15 oz) black beans, drained and rinsed

— I used siete vegan charro beans for more spice

4 cups chicken broth (or 2 but containers)

Spices: 2 tsp chili powder, 1 TB cumin, ½ tsp smoked paprika, 1 tsp oregano salt & pepper to taste

Instructions:

Prep the Delicata Squash:

Preheat the oven to 420°F (convection bake).

Lay the delicata squash half-moons on a baking sheet, spray with avo / coconut oil spray and roast for 20 minutes until golden and tender. Set aside.

Cook the Turkey:

While the squash is roasting, heat 5 grams of avocado oil in a large pot over medium heat.

Add the ground turkey, breaking it up with a spoon as it cooks. Brown until no longer pink.

Add Vegetables:

Add the diced onion and bell pepper to the turkey. Sauté for about 5-7 minutes until softened and fragrant.

Build the Chili Base:

Stir in the fire-roasted tomatoes, black beans, and chicken broth. Next, add the spices.

Simmer:

Bring to a gentle simmer, cover, and cook for 30 minutes to allow the flavors to combine.

Add the Roasted Delicata Squash:

Gently stir in the roasted delicata squash, letting it warm through in the soup for a few minutes.

Serve and Enjoy!

I stirred in cottage cheese when reheating it to increase protein even more & add more creaminess (60-80g per serving), you can top with cheese, avocado, fresh cilantro!!

This chili is perfect for meal prep or freezing, so make a big batch and savor the cozy vibes all week long!

Type in “Lifting Lex’s Squash Turkey Chili” to log it:

800 grams per serving (makes 5)

304 calories: 4 fat/ 32 carb/ 34 protein