Turkey Bean Chili is a delicious & hearty bowl packed with flavor. Ground turkey, veggies, & two kinds of beans cooked in a spicy tomato broth. Weight Watchers friendly recipe- Zero SmartPoints!
It’s full on winter here in Indianapolis, which means I don’t want to go outside… at all! Well, only if it’s snowing. During the fall and winter months, all I want to eat is soups, stews, and chili. The possibilities are endless with this comfort food. My Turkey Bean Chili is a delicious and hearty bowl packed with flavor. Lean ground turkey, peppers, butternut squash, and two kinds of beans cooked in a spicy tomato broth. This is a Weight Watchers friendly recipe and 2 cups is Zero SmartPoints!
This chili is packed with lean group turkey, butternut squash, two types of beans, and a delicious tomato broth. I know some of you may be wondering why I would add butternut squash to a chili recipe, but trust me… butternut squash is a really delicious addition to chili. I have squash in my fridge pretty much every week during the fall and winter months. I love the squash in this chili because it adds a nice texture to the dish. This chili is rich with flavor and takes less than 1 hour to make!
To start, dice up peppers, onions, garlic, and butternut squash. If you are lucky enough to find pre-sliced butternut squash, use that!
Rinse and drain canned garbanzo beans/chickpeas and pinto beans. Set aside.
Heat a large pot or Dutch oven over medium low heat and add olive oil. Add onion, jalapeno, and bell pepper. Sauté for 5 minutes until tender.
Add garlic and sauté for another minute. Add ground turkey and brown until cooked, breaking up into small pieces. Next, add tomato paste and spices then cook for a few minutes. Finally to the pot, add butternut squash, tomato sauce, diced tomatoes, and vegetable broth. Mix well and bring to a boil. Cover, reduce heat to medium low, and let simmer for 30 minutes until the squash is fork tender. Add beans and let cook for another 5 minutes. Remove from heat, add fresh lime juice, and garnish with cilantro.
Turkey Bean Chili is a delicious and hearty bowl packed with flavor. Lean ground turkey, peppers, butternut squash, and two kinds of beans cooked in a spicy tomato broth. Easy to make and ready in less than 1 hour. Perfect for those chilly days! Zero SmartPoints under the Weight Watchers Freestyle Program!
I hope you enjoy these bites of flavor!
Turkey Bean Chili
- 2 Cups Butternut Squash
- ½ Medium White Onion
- ½ Red Bell Pepper, Seeds removed
- 1 Jalapeno, Seeds removed
- 2 Cloves Garlic
- 1 Pound 99% Lean Ground Turkey
- 1 Teaspoon Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 ½ Cups Canned Pinto Beans, Rinsed and drained
- 1 ½ Cups Canned Garbanzo Beans, Rinsed and drained
- 2 Tablespoons Tomato Paste
- 14 Ounces Canned Diced Tomatoes with Green Chilies
- 2 Cups Low-Sodium Vegetable Broth
- ½ Cup Canned No-Salt Added Tomato Sauce
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- ½ Teaspoon Smoked Paprika
- ¼ Teaspoon Cayenne Pepper
- 1 Teaspoon Mexican Oregano
- ¼ Cup Cilantro, Chopped
- Juice of ½ Lime
- Dice onion, bell pepper, jalapeno, and set aside.
- Mince garlic and set aside.
- Peel butternut squash, remove the seeds, and dice into bite size pieces. Set aside.
- Rinse and drain canned beans and set aside.
- Heat large pot or Dutch oven over medium low heat and add olive oil.
- Add onion, jalapeno and bell pepper. Sauté for 5 minutes.
- Add garlic and sauté for 1 minute.
- Add ground turkey and brown until cooked, breaking up into small pieces.
- Add salt & pepper.
- Add tomato paste, cumin, chili powder, smoked paprika, cayenne pepper, and Mexican oregano.
- Mix well and cook for 2 minutes.
- Add butternut squash, tomato sauce, diced tomatoes, and vegetable broth.
- Stir to mix and bring to a boil.
- Cover, reduce heat to medium low and let simmer for 30 minutes, until the squash is fork tender.
- Add pinto beans and garbanzo beans and cook for another 5 minutes.
- Remove from heat and add lime juice and cilantro.
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