Turkey Butternut Squash Chili

Inspired by my mom's chili recipe that she often made for my family when we were little {and still does to this day!}, I created a new twist with the added yums of chickpeas and butternut squash. Super simple, full of flavor, and satisfying all year round. I hope you enjoy it just as much as I do!


  • 1 lb organic ground turkey

  • 1 can chickpeas (15 oz) *drain only half of the water inside the can

  • 2 heaping cups cubed butternut squash

  • ½ cup diced yellow onion

  • 2 cans no-salt added tomato sauce (15 oz each)

  • 1 ¼ tsp chili powder

  • ¾ tsp oregano

  • ¼ tsp garlic powder

  • ½ tsp cumin

  • ½ tsp paprika

  • 3-4 shakes cinnamon

  • 1 ½ tsp coconut sugar

  • salt and pepper to taste

  • I sometimes add a couple more shakes of each spice as I go! A-OK to taste test to your liking!

What to Do:

  • Preheat oven to 400 degrees F. and line a baking sheet with parchment paper lightly sprayed with avocado oil. Place squash cubes on baking sheet (if using a whole squash, cut it down middle and place each half cut side down). Roast for 25-30 minutes or until squash is tender and lightly browned.

  • Over medium heat, brown the ground turkey and onions in a saucepan.

  • Add chickpeas (as noted in ingredient list, pour can of chickpeas with ½ of the water remaining inside the can), butternut squash, and tomato sauce.

  • Add all spices!

  • Bring to a boil, and then reduce heat. Simmer for about 45 minutes to an hour.

  • Serve in bowls as is, or I like to top each serving with a few chunks of avocado. I also like adding Siete grain free tortilla chips* on the side too!

*Visit my Favorites page for my favorite brands and links to purchase.