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Turkey Butternut Squash Chili

Day 3 Dinner: Turkey Butternut Squash Chili

Prep Notes:

  • This recipe makes 4 servings of chili. Eat 1/4 for dinner, save 1/4 for lunch on Day 4, and freeze the rest to keep eating clean after you complete the plan.
  • Make 4 servings of brown rice; eat 3/4 cup tonight and refrigerate the rest for Day 4 lunch, Day 5 dinner, and Day 6 lunch.
Turkey Butternut Squash Chili

Turkey Butternut Squash Chili

Turkey Butternut Squash Chili


  1. 1 1/2 cups brown rice, uncooked
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup chopped yellow onion
  4. 1 pound ground turkey (Vegetarian swap: 1 package tempeh, crumbled)
  5. 2 teaspoons minced garlic
  6. 2 1/2 tablespoons tomato paste
  7. 2 tablespoons chili powder
  8. 1 tablespoon ground cumin
  9. 1 teaspoon dried oregano
  10. 1/4 teaspoon kosher salt
  11. 1/8 teaspoon cinnamon
  12. Dash cayenne pepper (optional for extra heat)
  13. 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
  14. 1 4-ounce can green chilies
  15. 1 14.5-ounce can diced tomatoes, undrained
  16. 1 15-ounce can kidney beans, rinsed and drained
  17. 1 3/4 cups low-sodium chicken broth (Vegetarian swap: veggie broth)
  18. 1/4 cup cubed avocado, a quarter of a medium avocado


  1. Cook brown rice according to package directions.
  2. Heat olive oil in a large saucepan over medium heat. Add onions and saute until they begin to soften, about 3 minutes. Add turkey, breaking it up with a fork to crumble. Cook until browned on the outside, about 5 minutes.
  3. Add chili powder, cumin, tomato paste, oregano, salt, cinnamon, and cayenne pepper; stir to mix and allow the tomato paste to darken, about 30 seconds.
  4. Add butternut squash, green chilies, kidney beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender, about 20-30 minutes.
  5. Serve 1 serving (1/4 of the chili) over 3/4 cup brown rice and top with avocado.


Calories: 520.6
Protein: 34.2 g
Carbohydrate: 63.7 g
Dietary Fiber: 12.1 g
Total Sugars: 9.397 g
Total Fat: 15.9 g
Saturated Fat: 3.536 g
Sodium: 813.4 mg

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