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Butternut Squash, Apple and Turkey Chili

Recipe by Chef Beth Beard, Pixie Dust Gourmet

This delicious and healthy chili is chock-full of flavors, low in carbohydrates and high in protein, vitamins, fiber and minerals. Whole30 and Paleo, it makes a great addition to your dinner rotation any time of year! This recipe freezes well and reheats in the microwave or stovetop. Enjoy!

Serves: 8 - 1-pint servings

Butternut squash and apple chili bowl


  • 1 whole large butternut squash, peeled, seeded and chopped (about 2.5-3 pounds)

  • 3 medium onions, peeled and chopped

  • 5 cloves of garlic, peeled and crushed

  • 2 lbs of 93-99% lean ground turkey

  • 3 tart crisp apples, cored and chopped

  • 1 28-ounce can of diced tomatoes in juice

  • 3-4 C of chicken stock/broth

  • 2 C apple cider

  • 1.5 -2 tbsp each of: cinnamon, chili powder, cumin, smoked paprika, onion powder and garlic powder

  • 2 tsp each of: chipotle chili powder (or cayenne), salt and pepper

  • 1 tbsp olive oil

  • 1 bunch of cilantro - washed and chopped, stems and all


  1. Bring stock and apple cider to a boil in a large stock pot

  2. While stock is heating up, chop onions, butternut squash and apples

  3. Saute onions and garlic in olive oil in a large fry pan until translucent

  4. Add ground turkey and saute until cooked through

  5. Drain excess liquid and set aside

  6. When stock and cider are boiling, add apples and squash and all spices

  7. Simmer until apples and squash are soft, about 10 minutes

  8. Add tomatoes with juice, turkey and onions to pot

  9. Continue cooking until flavors meld, about 5 more minutes, and adjust seasonings to taste

  10. Add chopped cilantro


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