Butternut Squash Turkey Lentil Chili
Serves: 8-10 servings
What You'll Need
  • 2 butternut squash, quartered and de-seeded
  • 1 can chickpeas
  • 1 can kidney beans
  • 1 cup lentils (rinsed)
  • 2 onions (1 quartered and 1 diced)
  • 64 oz. chicken broth
  • 1 tbs. coconut oil
  • 4 cloves of garlic
  • 14 oz. ground turkey
  • 1 tbs. chili oil (optional)
  • Salt and Pepper to taste
  • ¼ cup Pumpkin Seeds (I used Trader Joe's seasoned)
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Place the quartered butternut squash along with the quartered onion onto 2 parchment-lined baking sheets and place in the oven to roast for about 30-40 minutes (I seasoned mine with salt and pepper and brushed on a bit of coconut oil to aid in the roasting process).
  3. Once the squash is roasted, allow to cool for about 20 minutes before scraping the meat of 6 of the butternut squash quarters (reserving the last two for later) into a food processor (feel free to do this in 2 batches if your food processor isn't big enough).
  4. Add the roasted onion, 3 cloves of garlic, and half of the chicken broth.
  5. Blend until very smooth.
  6. In a large pot, add the diced onion and 1 tbs of coconut oil and cook over a medium heat until the onion is translucent.
  7. Add the ground turkey along with the chili oil and using a wooden spoon, separate the chunks of turkey to ensure even browning.
  8. Once the turkey is browned add the butternut squash puree along with the chicken broth, the remaining butternut squash (cubed ) chickpeas, kidney beans and lentils.
  9. Allow to simmer for about 30 minutes.
  10. Season with salt and pepper according to taste and serve with a drizzle of chili oil and pumpkin seeds as a garnish.
Recipe by The Blonde Chef at https://www.theblondechef.com/butternut-squash-lentil-chili/