Turkey Chili with Butternut Squash

Makes 6 servings (1 ⅔ cups per serving)


  • 454 grams lean ground turkey
  • 1 Tbsp. canola oil
  • ½ medium yellow onion, diced
  • 1 medium sweet red pepper, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • ½ Tbsp. chili powder
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 300 grams fresh or frozen butternut squash, cubed
  • 2 (398 ml) cans diced tomatoes, unsalted
  • 1 (398 ml) can kidney beans, drained and rinsed


  1. In a large pot on medium-high heat, sauté turkey in canola oil until no longer pink. Stir while cooking to break up the turkey.
  2. Add onion, red pepper, celery, garlic, chili powder, thyme, paprika, onion powder, salt and pepper. Sauté, stirring occasionally, until vegetables have softened.
  3. Stir in butternut squash, tomatoes and beans. Bring to a simmer and reduce heat to medium-low.
  4. Simmer at least one hour, stirring occasionally. The longer the chili simmers, the more the flavours will develop.
  5. Serve as six portions and enjoy! Optional: garnish with green onion, shredded cheese and a dollop of sour cream.

*Meal prep tip: portion into individual servings and freeze for up to 3 months. To reheat: thaw, and then microwave, or heat in a pot on the stove.


Nutritional analysis per serving: 285 calories, 9.5 g fat, 21.6 g protein, 30.2 g carbohydrate (22.2 g available carbohydrate), 7.0 g fibre, 419 mg sodium

My Viva Servings: 1 grain, 3 protein, 2 vegetable, 0 fruit, 0 fat, 0 dairy