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Butternut Squash Chili

Butternut Squash Chili



½ butternut squash, peeled, seeds removed, diced

1 large sweet potato, peeled and diced

½ onion, small diced

5 cloves garlic, minced

1 jalapeno, seeds removed, fine dice

1 lb. ground turkey (optional)

1 jar Tomato Basil Soup for Good

1 can black beans, rinsed and drained+

1 can kidney beans, rinsed and drained

1 can corn, drained

1 cup pumpkin puree


Black pepper

½ tsp. cinnamon

1 tsp. cumin

1 Tbsp. chili powder



  1. Place empty sheet pan in oven and heat to 500⁰.
  2. Mix the last 3 ingredients together.
  3. In a bowl, coat the diced sweet potatoes and butternut squash with a little oil and a pinch each of salt, pepper, and spice mixture.
  4. Place the sweet potatoes and butternut squash on the hot sheet pan and roast for 10 minutes or until fork tender.
  5. Meanwhile, in a deep pot on medium low heat, sweat the onions, garlic, and jalapeno with a little oil until onions are translucent. Turn the heat up to high and add the ground turkey, a pinch of salt and pepper and half of the remaining spice mixture. Brown the meat.
  6. Lower the heat to medium. Add the beans, corn, pumpkin puree, and one jar (16 oz.) of Tomato Basil Soup for Good, and the remaining spice mixture.
  7. Combine and let simmer for 15-20 minutes. If too thick, add up to 8 oz. water to desired consistency.


Freezes and reheats very well.

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