butternut squash cider chili
Prep time
Cook time
Total time
Variations and recipe tips This recipe can easily be made vegan/vegetarian by substituting the ground turkey with 2 cups diced winter squash, 1 pound chopped and sautéed mushrooms or 2 cups prepared beans. Easily prepare the recipe using a slow cooker. Follow steps numbers 1 and 2. When you are ready to turn your slow cooker, add the cooked turkey and vegetables to the remaining ingredients and follow the slow cooker instructions for a cooking guide. You won't use the whole can of tomato paste for this recipe, so freeze it for later use: scoop tablespoon-sized portions onto waxed paper and freeze. Once frozen, the paste can be placed in a sealable bag for later use. Often when using pasta or rice in soups, the starch will continue to cook, absorbing liquid, even when removed from the heat, which results in a stew-like soup. To avoid that, you may cook the rice separately and add it in just prior to serving.
: soup, stew, healthy, main
Serves: 8-12
  • 2 tablespoons extra-virgin olive oil
  • 1 large (about 8 ounces) onion, chopped
  • 1 large (about 6 ounces) bell pepper, seeded and chopped
  • 1 tablespoon chopped garlic
  • 1 pound lean, ground turkey
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 (28-ounce can) diced tomatoes
  • 3 cups low-sodium chicken broth
  • 2 cups apple cider
  • 2 tablespoons tomato paste or 1 (8-ounce) can tomato sauce
  • 12 ounces butternut squash, cubed and peeled
  • ½ cup uncooked brown rice
  • 1 cup corn kernels
  • 2 cups cooked kidney beans
  • Cayenne pepper
  • Sea salt (dash)
  • Ground black pepper (dash)
  • Grated cheese, chopped avocado, non-fat Greek yogurt or sour cream and diced tomatoes (optional)
  1. In a 4-quart pot, sauté the onion, pepper and garlic in the olive oil for 5 minutes or until tender.
  2. Add the ground turkey, Worcestershire sauce, thyme and oregano. Break the turkey apart, creating crumbles; cook for 8 minutes.
  3. Add the tomatoes, broth, cider, tomato paste, butternut squash, and rice; bring to a boil.
  4. Cover, reduce to a simmer and cook for 20 minutes.
  5. Stir in the corn and beans; cook for a remaining 10 minutes.
  6. Season to taste with cayenne, salt, and pepper.
  7. Garnish with cheese, avocado, non-fat Greek yogurt and/or diced tomatoes.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/butternut-cider-chili/