HEALTHY COMFORT FOOD | I can't stop making this recipe!


As the colder weather sets in I can’t stop craving healthy comfort food and I can’t stop making this recipe! It’s a turkey and butternut squash chili that will warm and nourish your belly (and soul!).

Loaded with protein, colorful vegetables, and lots of warming spices you will find yourself coming back to the recipe all winter long. XO



0:00 Intro
0:46 Prepare the ingredients, onion, pepper, and garlic
1:56 Prepare the butternut squash
4:05 Heat your olive oil in a Dutch Oven
4:39 Add your onion, pepper, and garlic to the pot
5:02 Add your ground turkey to the pot
5:52 Add the butternut squash, the spices, diced tomatoes, and broth
6:59 Rinse the beans and add to the pot when boiling, and let simmer
7:37 Finish with chopped spinach
8:47 Blooper

My Go-To Kitchen Knife:
Lodge Dutch Oven (can not beat this price!):
Cotton Cattle Co. (for high-quality meat):
Butcher Box:


1 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
2 pounds ground turkey
6 cups butternut squash, cut into bite-sized pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
28 ounces fire-roasted diced tomatoes
4 cups low sodium chicken broth
1 15-ounce can of black beans
1 15-ounce can of chickpeas
3 cups baby spinach

Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.

Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.

Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.

Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.

Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.

Finish with baby spinach. Adjust seasonings. Serve and enjoy!

Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg

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#healthycomfortfood #turkeychili #butternutsquashrecipes





  1. Happy Friday! If you find yourself craving comfort foods throughout the colder months you are going to LOVE this nutritious Turkey + Butternut Squash Chili. I have made this every week for the last three weeks because it's just that good! I hope you give it a try. Thanks for watching! XO – Dani

  2. Sounds like a great winter recipe – lots of veggies, too. Have you ever tried adding a pinch of cayenne to warm it up a bit? I do that with vegetable soup, careful not to make it too hot. I use cayenne with hot water, lemon and ACV when fasting, so my body like the effect. Squash, however is not a spicy vegetable, so I was not sure, but with turkey being more bland than beef, I thought it might be a good addition.

  3. Dani, I do believe this is to become my all-time new favorite soup stew chili I haven’t met yet!! Every ingredient is screaming, “come find me!” I already have a delicious creamy butternut soup recipe that I’ve been craving, but haven’t made cause it’s not bulky enough for “dinner” with the men here. Having made chicken noodle last night, it might have to be Sunday dinner!! Thank You!!

  4. I totally second your statement on the Lodge pot. No point in spending the extra money on the bigger brand name. I make so many things( bread, soups, stews, fried chicken, just to name a few) and it's amazing! I'm going to put this recipe on my meal plan for next week. Thanks Dani!