Paleo Turkey Chili with Roasted Butternut Squash

A bowl of paleo turkey chili shown garnished with jalapeno and cilantro.

5 from 1 vote

Paleo Turkey Chili with Roasted Butternut Squash

This Paleo and Whole30 turkey chili recipe is a comforting and warming meal. It's full of sweet roasted butternut squash and lean protein, and lightly spiced, so the whole family can enjoy it. We like to serve ours topped with cilantro and a few tortilla chips. This recipe makes a large pot, so you can freeze leftovers or enjoy them for lunch. Adjust toppings to fit your dietary needs!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Michelle Miller

Ingredients

1 butternut squash
2 tablespoon olive oil divided
1/2 cup onion diced
2 bell peppers
2 pounds ground turkey
3 tablespoons chili powder adjust to taste - chili powders range greatly in heat
2 tablespoons cumin
2 tablespoons paprika
2 teaspoons sea salt
1 1/2 teaspoons granulated garlic
1 teaspoon oregano
2 (14 ounce) cans diced tomatoes
1 (8 ounce) can tomato paste
2 cups chicken stock or vegetable stock
1 zucchini

Instructions

Preheat oven to 450º F.
Peel and chop butternut squash in dice sized cubes. Drizzle or spray the squash with half of the olive oil, and roast the squash for 30 minutes.
In a large dutch oven or soup pot, add the remaining 1 tablespoon of the olive oil and the onions. Saute on medium heat for about 7 minutes, until onions are softened.
Add the turkey, spices, and salt to the onions, and stir to break up the turkey as it browns. Saute for about 10 minutes.
Add the diced tomatoes, tomato paste, and vegetable or chicken broth. Stir the mixture together, and bring to a simmer. Reduce the heat, and continue to simmer, stirring occasionally, for 30 minutes.
Adjust the seasonings by adding more chili powder or cayenne pepper to add spice, or adding more sea salt, if necessary.
Add the roasted butternut squash and zucchini to the chili, and simmer an additional 5 minutes.
Serve garnished with favorite toppings.
Store chili for up to 3 days in the refrigerator, or up to 3 months packed in air tight containers in the freezer.

Video

Notes

HOW TO STORE BUTTERNUT TURKEY CHILI

Store leftover chili in airtight containers in the refrigerator for up to 4 days.

Can I freeze turkey chili? Yes! It’s only of my favorite meal prep recipes to make and freeze. If I know I am making it to freeze, I leave the zucchini out, and then add it in fresh when I defrost it to eat. Freeze chili in air tight containers up to 3 months. I like to freeze it in individual portions with the name of the recipe and date on it so I can pull it out for lunch on work days.

WHAT CAN I EAT WITH WHOLE30 CHILI?

We love this chili garnished with hot sauce and cilantro. Jalapenos, chopped onions, and avocado are great Whole30 approved toppings also.

It’s a delicious meal all on it’s own. If you’d like a side dish, try my Whole30 approved Cauliflower Fritters or a salad like my Mexican Caesar Salad (omit the tortilla strips and the recipe is Whole30!).

IS THE CHILI SPICY?

Chili powders can range in spiciness– so I always like to start with about half of what a recipe calls for, and then add more in. The chili powder I use in this recipe is pretty mild. If yours is spicy, you might only need half the amount. Adding more salt can also make it taste less spicy.

CAN I ADD BEANS TO THIS CHILI RECIPE?

Absolutely! If you love beans, or want this recipe to stretch, add a can of beans. Adjust the salt and spices after adding additional ingredients.

Nutrition