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Stunning plated serving of Turkey Chili with Roasted Butternut Squash, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Turkey Chili with Roasted Butternut Squash

A deeply satisfying turkey chili, enriched by sweet roasted butternut squash, creates a harmonious bowl of comfort. Each spoonful promises a cozy warmth, perfect for chilly evenings or convivial gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Simmering Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Cinnamon Roasted Butternut Squash
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes, about 3 to 4 cups
  • 2 tablespoons olive oil
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse black pepper
Turkey Chili Meat & Aromatics
  • 3 tablespoons olive oil
  • 2 large onions, peeled and diced into ½-inch pieces, about 3 cups
  • 1 green bell pepper, seeded and cut into ½-inch pieces, about 1 cup
  • 2 large jalapeño peppers, seeded, deveined, and finely diced, about ½ cup
  • 6 to 8 garlic cloves, peeled and chopped, about ¼ cup
  • 3 pounds ground turkey (a mixture of white and dark meat)
  • 3 tablespoons (or more) ground chili powder
  • 2 tablespoons Worcestershire sauce
Chili Sauces & Beans
  • 4 to 6 drops (or more) hot pepper sauce
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (12-ounce) jar chili sauce
  • 1 (6-ounce) can tomato paste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed

Method
 

Roast the Butternut Squash
  1. Preheat your oven to 450°.
  2. Lay the butternut squash pieces on a baking sheet.
  3. Drizzle with 2 tablespoons olive oil.
  4. Sprinkle on 1 tablespoon ground chili powder and 1 teaspoon ground cinnamon.
  5. Season with some of the salt and pepper.
  6. Use your (very clean) hands to gently toss the squash in the seasonings.
  7. Roast until the squash is soft and beginning to turn golden, about 20 minutes.
  8. Remove from the oven.
Build the Chili Base
  1. Heat 2 more tablespoons olive oil in a large pot over medium-high heat.
  2. Add the onion, peppers, and garlic and cook until the veggies are soft and beginning to brown, about 8 to 10 minutes. Stir occasionally while cooking.
  3. Add another tablespoon olive oil to the pot.
  4. Add the ground turkey and cook, breaking up the clumps until the turkey is beginning to brown, about another 8 to 10 minutes.
Season and Simmer
  1. Generously season the turkey with salt, pepper, and 3 tablespoons chili powder. You can add more later if needed!
  2. Stir in Worcestershire and hot pepper sauce.
  3. Pour in crushed tomatoes and chili sauce.
  4. Stir in tomato paste.
  5. Add the beans.
  6. Reduce the temperature to low and simmer for 20 minutes.
  7. Stir, taste, and adjust the seasonings.
Serve and Garnish
  1. Ladle the chili into bowls.
  2. Spoon roasted butternut squash on the top and dig in!