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Black Bean Butternut Squash Turkey Chili

This hearty chili combines lean ground turkey, sweet butternut squash, and black beans in a flavorful pressure-cooked blend perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 310 kcal

Equipment

  • 1 Pressure Cooker Large

Ingredients
  

Main ingredients

  • 1 tablespoon Olive oil to start your sauté base
  • 1 pound Ground turkey lean
  • 1 small Yellow onion diced
  • 5 cloves Garlic minced
  • 2 Dried bay leaves
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 0.5 tablespoon Oregano
  • 0.5 tablespoon Paprika
  • 1 teaspoon Chipotle powder
  • 2 teaspoons Salt
  • 0.25 teaspoon Black pepper
  • 2 cups Butternut squash diced
  • 15 oz Fire-roasted canned tomatoes 1 can
  • 15 oz Black beans rinsed and drained, 1 can
  • 1.75 cups Chicken broth
  • Greek yogurt or sour cream for serving, optional
  • Sliced green onions for serving, optional
  • Shredded white cheddar for serving, optional
  • Avocado for serving, optional

Instructions
 

Instructions

  • Heat the olive oil in a large pressure cooker pot over medium heat till it shimmers a bit.
  • Add ground turkey and brown it up, breaking it apart with a spoon so it’s all crumbled and cooked through.
  • Toss in the diced onion and minced garlic, sautéing till softened and fragrant — about 3-4 minutes tops.
  • Sprinkle in bay leaves and all your spices: chili powder, cumin, oregano, paprika, and chipotle powder. Cook for about a minute to toast those spices real good.
  • Pour in the butternut squash, black beans, fire-roasted tomatoes, and chicken broth. Give it a good stir to mix everything up.
  • Lock that lid on and set your pressure cooker to high. Let it build pressure until float valve pops up, then cook for 15 minutes.
  • After the timer ends, do a natural release for 10 minutes. Then switch to a slow release to let out any extra steam safely.
  • Open the lid, fish out bay leaves and give it a good stir. Season with salt and pepper to your taste. Serve hot with dollops of Greek yogurt or sour cream, sliced green onion, shredded cheddar, and avocado if you want that extra tasty layer.

Notes

For leftovers, refrigerate for up to 4 days or freeze in portions for future meals. Try repurposing as chili stuffed sweet potatoes or over nachos.