High-Protein, High-Fiber Chili Recipe Is Nutritious & Delicious (Turkey or Beef) by 30Seconds Food
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It's chili season, and "this butternut squash chili gives butternut squash lovers a reason to make and eat chili tonight!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Most of these ingredients are probably in your pantry right now and, if not, then please note that this recipe is very flexible and forgiving, so add whatever you have on hand. I’m betting you’ll love your results." Plus this chili is high in fiber and high in protein. (Check out the health benefits of fiber and the health benefits of protein.)
Here's what you need in order to make this high-protein and high-fiber butternut squash chili recipe: ground turkey or beef, avocado oil or olive oil, garlic, onion, green bell peppers, chili beans, diced tomatoes, broth, butternut squash, pumpkin pie spice, chili powder, oregano, cumin and sea salt. To make this clean-eating, gluten-free meal even better, you can add optional toppings like avocado, parsley, cilantro, onion, shredded, cheese, Greek yogurt and lime wedges.
Serve this comforting chili recipe for dinner with some warm, crusty bread and you have a perfect cool-weather meal. Note that this delicious soup recipe is even better the next day for lunch, plus you get the health benefits of butternut squash and the health benefits of beans.
Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
- 1 1/2 pounds lean ground turkey or grass-fed ground beef
- 2 tablespoons avocado oil or olive oil
- 3 garlic cloves, minced
- 1 large yellow or red onion, diced
- 2 large green bell peppers, seeded and diced
- 30 ounces (2 cans) kidney beans, chili beans and/or black beans, rinsed and drained
- 15 ounces (1 can) diced tomatoes, with juices
- 1 cup low-sodium bone broth (chicken, vegetable or beef)
- 1 small butternut squash, peeled and diced (about 4 cups)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon sea salt, or to taste
Here's how to make it:
- Heat oil in large pot oven over medium-high heat. Add in ground meat and cook, stirring while crumbling, until no longer pink, about 5 to 7 minutes. Drain grease if it's excessive.
- Stir in all spices, diced bell pepper, garlic and onion. Continue cooking until the meat has browned and the onion has softened. (You can use any color bell pepper you have on hand.)
- Add in the beans, tomatoes, broth and butternut squash. Cover with a lid and cook on low heat for an additional 30 minutes, stirring occasionally. (You can use kidney beans, chili beans or black beans, or a combination of beans.)
- Garnish with your favorite toppings and enjoy! Store leftovers in a container in the refrigerator for up to three days. This chili also freezes well.
- As an alternative way to cook this chili, you can cook your meat as described below, then combine all ingredients in your slow cooker. Cook on low for 4 to 6 hours.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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