Many of you know that I cannot eat legumes for health reasons, but that doesn’t mean I don’t love a good chili! Instead of skipping the beans all together I try to bulk my bowl up with nutrient dense veggies. That’s where this delicious chipotle butternut squash turkey chili comes in! The butternut squash and chipotle peppers make an out of this world flavor combination. It’s a little sweet heat and a little smokey. Best part– it’s only 1 smartpoint for a large portion. I’ve included optional great northern beans for my followers who are doing Weight Watchers new freestyle program. If you omit the beans, this recipe is also Whole 30 compliant! I make this in my Instant Pot electric pressure cooker, but it can easily be made on the stove top.
Chipotle Butternut Squash Chili
Makes 4-6 servings, 1sp each
1 lb 98 or 99% fat free ground turkey breast
1tsp olive oil
4 garlic cloves, minced
1 bell pepper, roughly chopped
1 large onion, chopped
1 TB chili powder
1 tsp cumin
1/4 tsp cinnamon
1 bay leaf
2 TB chipotles in adobo sauce (sub ground chipotle if you can’t find whole 30 compliant in adobo sauce)
1 can (14 oz) butternut squash puree
1 can diced tomatoes
1.5 cups cubed butternut squash
1 can great northern beans
1.5 cups chicken broth
Salt and pepper to taste
Instant Pot Directions
1. Set instant pot to saute and brown ground turkey with 1 tsp olove oil.
2. Once browned turn off saute. Add all other ingredients, stir with a large spoon to make sure they are well incorporated. Return top to Instant Pot and set to chili. Pressure release method does not matter for this recipe. Season with salt and pepper to taste, remove bay leaf, and serve!
1. Heat a large soup pot over medium high heat and brown turkey with one tsp of olive oil.
2. Once browned add all other ingredients into pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Season with salt and pepper, remove bay leaf, and serve!