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Dinner recipe · from the recipe book

Coconut Turkey Chili with Pinto Beans and Lime

A creamy, gently spicy turkey chili with smoky cumin and chili warmth, tender pinto beans and butternut, mellowed by coconut milk and brightened with lime and cilantro.

Coconut Turkey Chili with Pinto Beans and Lime

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 1 cup240 gCoconut milk, cannedstirred well
  • 1 cup240 gLow-sodium chicken broth
  • 2¼ cups cubed300 gButternut squash, peeledcut into 1/2-inch cubes
  • 1 can, drained277 gPinto beans, canned, drained
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion and bell pepper, mince the jalapeño and garlic, cube the butternut squash and chop the cilantro.
  2. Heat the canola oil in a Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up, until browned, about 6 minutes.
  3. Add the onion, bell pepper and jalapeño and cook until softened, about 5 minutes.
  4. Stir in the garlic, chili powder, cumin and oregano and cook 1 minute until fragrant, then stir in the tomato paste and cook 1 minute more.
  5. Add the canned tomatoes, coconut milk, chicken broth and butternut squash. Bring to a boil, then lower to a gentle simmer, partly covered, for 20 minutes.
  6. Stir in the pinto beans and salt and simmer uncovered 10 minutes, until the squash is tender, the chili has thickened and the turkey reaches 165°F (74°C).
  7. Off the heat, stir in the lime juice. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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