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Dinner recipe · from the recipe book

Green Chile Turkey Chili with Butternut

A brothy, gently spicy white chili with savory ground turkey, creamy beans and tender sweet butternut squash, brightened with lime and cilantro.

Green Chile Turkey Chili with Butternut

Ingredients

  • 1¾ lb800 gGround turkey, 93% lean
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 7 oz200 gDiced green chiles, canned
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1/2-inch cubes
  • 2 medium220 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 5 cloves15 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp2 gGround coriander
  • 3 cups720 gLow-sodium chicken broth
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and cook until soft, about 5 minutes.
  2. Add the garlic, cumin, oregano and coriander and stir for 30 seconds until fragrant.
  3. Add the ground turkey and cook, breaking it up, until no longer pink and cooked to 165°F (74°C), about 8 minutes.
  4. Stir in the butternut, green chiles, broth, salt and pepper. Bring to a boil, then lower the heat, cover and simmer 20 minutes until the squash is tender.
  5. Add the beans. Mash about a cup of them against the side of the pot to thicken the chili, then simmer uncovered 10 minutes more.
  6. Stir in the lime juice, adjust the seasoning, and serve topped 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 19, 2026.

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