No tomatoes! No beans! Can I even call this chili?! Yep. Yep, I can.

Why? Because it has all the flavors of chili and more. And because of the way that I cooked the butternut squash – it even has a “bean”-like texture, you know, if you use your imagination a little bit. Why make a chili without beans? Well if you’re on the paleo diet, beans are a no go. And well, if you’re trying to avoid feeling bloated, then this is the chili for you.

So how does my butternut squash end up with a “bean-ish” texture? Because I cook it over low heat until it’s just tender but still has some give to it. It shouldn’t turn to mush in your mouth – it should add a nice texture to this meaty chili.

Let’s talk flavor because that’s where it’s at with this chili. It’s got a kick to it – thanks to the serrano peppers. It’s spicy, slightly sweet thanks to the squash, chipotle-y and even a little smoky.

The best way to chow down on this bowl of hugs: while wearing your pajamas, sitting on your cozy couch under a warm fuzzy blanket. Okay, that’s actually the way I eat all of my meals these days… real talk.

So grab a bowl and join me on the couch. Let’s eat some chili together.

This recipe originally appeared on My Heart Beets.

Spicy Chipotle Butternut Squash Turkey Chili

Print Recipe Pin Recipe

Course Main Dish

Ingredients

  

• 2 tbsp Coconut oil
• 1 large Onion diced
• 6 cloves Garlic minced
• 2 pounds Ground Turkey
• 2 pounds Butternut Squash chopped
• 5 tsp Chili Powder
• 1 tsp chipotle powder
• 1 tsp onion powder
• 1 tsp Oregano
• 1 tsp Salt
• 1 tsp Cumin
• 1/2 tsp smoked paprika
• 1/2 tsp Black Pepper
• 1/4 tsp cayenne
• 3 cups Broth
• Cilantro optional

Instructions

 

• Melt the coconut oil in dutch oven or heavy pot over medium heat.
• Add the onion, garlic, serrano peppers, and ground meat and cook for 15 minutes, or until mostly browned.
• Add the spices, mix well, then add the butternut squash and broth.
• Reduce the heat to low for 18-20 minutes, or until the squash has softened but is still slightly crisp.
• For a thicker chili, remove 1 cup of of the cooked butternut from the pot and place in a blender along with some liquid from the pot. Blend until smooth, then put back into the pot.
• Garnish with cilantro, then serve.