Turkey chili with butternut squash with Mama Steph

Mama Steph's Turkey Chili

This is a recipe that you'll love whether you want to eat healthy or not; it has so much delicious flavor that it'll satisfy your cravings for a hot meal on a cold day!

Mama Steph's turkey chili with butternut squash

1 butternut squash, peeled and cubed  (*see note)   

1 onion, chopped

3 cloves garlic, minced

2 lbs ground turkey (or other meat of your choice)

2 TBS each chili powder, cumin, and Italian seasoning

1/4 tsp celery seed

2 tsp red pepper flakes (for heat; adjust as you like)

15 ounce can diced tomatoes

15 ounce can chicken or vegetable broth (or just use water, in a pinch)

One bay leaf


In a Dutch oven or soup pot, saute onions and meat together until onions are translucent and meat is completely rid of pink color.

Add squash cubes and garlic, and stir in.

Add all seasonings and stir in.

Add tomatoes and broth, and stir in. Bring to a boil.

Add bay leaf  and stir, then lower to a low simmer.

Cook for about 25 minutes, until squash cubes are tender. Add salt if you feel it needs it.


Related: Mama Steph's quick and easy chicken chili


To easily peel butternut squash, follow these steps:

1. Cut the ends off the squash. Discard them.
2. Poke some holes in the skin with a fork.
3. Put on a plate, and microwave for 3 1/2 minutes.
4. Allow to cool enough to handle.
5. Use a vegetable peeler to easily peel off skin of the squash.
6. Cut squash in half, and scrape out seeds and strings. 
7. Cube with a knife and enjoy!

Butternut squash is sometimes available pre-cubed in bags in the produce area of your store, but the flavor and texture are inferior to doing it with a fresh squash. 

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