Butternut Squash Chili

This easy recipe has dinner on the table in a snap!

Course Soups and Stews

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 130kcal

Instant Pot Directions - Turn the IP to saute, when hot add the ground turkey and brown.
While it is cooking dice the onion, bell pepper. Peel and dice the squash.
When the meat is browned, add the onion, bell pepper & squash to the stock pot. Also add the spices - cumin, chili powder, yellow mustard & black pepper.
Sauté for about five minutes until the vegetables begin to soften. Mince the garlic and add it to the pot, sauté for another minute.
Next Add the black beans, canned tomatoes and brown sugar. Stir well to combine.
Change setting to chili/beans. Add the lid and seal. Set timing to 15 minutes
Quick release when done. Stir and serve
Stove Top Directions - In a large stock pot over medium heat, brown the ground turkey. While it is cooking dice the onion, bell pepper & squash.
When the meat is browned, pour off any excess fat - then add the onion, bell pepper & squash to the stock pot. Also add the spices - cumin, chili powder, ground mustard & black pepper. Sauté for about five minutes until the vegetables begin to soften. Mince the garlic and add it to the pot, sauté for another minute.
Next Add the beans, canned tomatoes and brown sugar. Stir well to combine, reduce heat to low and simmer covered for about 45 minutes - stirring occasionally.

I've made this several times using both black beans and kidney beans. My preference is black beans, but either works!