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Nourishing Winter Squash Turkey Chili


  • 1 small kabocha squash

  • Avocado oil spray

  • 1 lb ground turkey

  • 1 onion, thinly sliced

  • 1 cup mushrooms, chopped

  • 4 cloves garlic, minced

  • 2 cups bone broth (homemade or store bought)

  • 1.5 cups canned tomatoes

  • 1 cup sweet potato soup (TJ's or other brand, If subbing with pumpkin puree, add 1 tsp turmeric, 1 tsp ginger)

  • 1 can black beans, drained

  • 1 Tbsp maple syrup

  • 1.5 tsp salt

  • 1 tsp mushroom seasoning (plus extra for kabocha squash)

  • 1 tsp garlic powder

  • 1 Tbsp cumin

  • 2 tsp cinnamon (plus extra for kabocha squash)

  • 1 tsp chili powder


  1. Preheat oven to 350 degrees F.

  2. Cut kabocha squash in half and remove seeds. Cut into 1 inch cubes. Add to lined baking sheet. Spray with avocado oil and add a sprinkle of salt, cinnamon, and mushroom seasoning. Place in oven for 35-45 minutes (flip halfway).

  3. While that's cooking, saute onions, garlic, and mushrooms over medium heat. Add a tbsp of bone broth to prevent burning. Add in turkey along with spices. Stir every minute or so until cooked ~ 20 minutes.

  4. Once done add sautéed veggies and turkey to slow cooker. Add in all remaining ingredients and kabocha squash when done.

  5. Place on low heat and cook for 6-7 hours.

Makes: 12 cups

2.5 cups/servings

Calories: 410

Serving Suggestions: Serve with a dollop of 2% Greek yogurt & scallions


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Registered Dietitian & Sports Nutritionist
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