Heat olive oil in a Dutch oven set over medium-high heat. Add diced onions and diced peppers; cook for 2 minutes, stirring occasionally. Stir in garlic and cook for 15 seconds.
Add the ground turkey and cook, breaking it up with a wooden spoon, for about 5 minutes or until browned. Stir in chili powder, cumin, coriander, salt, and pepper; cook for 30 seconds.
Stir in the tomato paste; continue to stir until well combined.
Add the cubed squash and diced tomatoes; stir and cook for 30 seconds. Stir in the chicken broth, scraping up the browned bits from the bottom of the pan.
Increase heat to high and bring the mixture to a simmer; lower heat to a steady simmer and continue to cook, uncovered, for about 30 to 35 minutes, or until the chili has thickened and the squash is tender.
Stir in the beans and apple cider vinegar and cook for 5 more minutes.
Taste for salt and pepper and adjust accordingly.
Ladle the chili into bowls. Garnish with sour cream and parsley or cilantro, and serve.
Notes
Wash The Beans: Give the canned beans a quick rinse to freshen them up.
Skip the Beans: Go bean-free and bulk up the chili with more turkey or toss in extras like potatoes, mushrooms, or zucchini.
Sweetness: Drizzle in a tad bit of maple syrup if you like a sweeter chili.
Squash Sub: if you don’t have butternut squash, sweet potatoes are a great substitute.
Flavors: Taste the chili and add more spices if needed.
Keep it Saucy: Pour in more chicken broth if the chili is too thick for your liking.
Turn Up the Heat: For added heat, throw in some chopped jalapeños or a dash of cayenne.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Main Course
Cuisine: American, American/Southwest
Keyword: chili with butternut squash, healthy chili recipe, turkey chili