Turkey & bean chili with delicata squash
Creator notes
This recipe was born from a craving for a meal that feels like a hug in a bowl. As the days grow colder and the nights longer, I find myself wanting dishes that warm and fill me—and that bring loved ones together around the table. This chili does just that. It’s a vibrant mix of flavors: a subtle heat from peppers, the natural sweetness of fall squash, and the rich, creamy texture of the Flor de Mayo beans that make each spoonful feel deeply satisfying.
Feel free to play with the spice! This recipe is wonderfully adaptable, so if you’re a fan of a fiery kick, toss in a few extra hot peppers. You won’t regret it.
– Chelsea Crane (@americancheeser)
Featured bean: Flor de Mayo
Also try it with: Mayocoba, Bayo
Take 'em from dried to cooked with our guide!
Ingredients
- 2 tbsp olive oil, separated
- 1 delicata squash, deseeded and cut into ½-inch slices
- 1 tbsp maple syrup
- 1 tbsp cold butter, cut into 4 cubes
- ⅛ tsp garlic powder
- Coarse salt and black pepper, to taste
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 1 pound lean ground turkey
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp dried oregano
- 2 cups of cooked Flor De Mayo beans + 1 cup bean broth
- 2 (14 oz) cans diced tomatoes with juices
- Salt and pepper to taste
- For serving: shredded cheddar cheese, sour cream, lime wedges, cilantro leaves
Steps
Prepare the beans: Follow the Primary Beans cooking guide to cook the beans.
Cook the delicata squash: Preheat the oven to 400°F. Scatter the squash on a baking sheet and cover with 1 tbsp of olive oil, maple syrup, butter cubes, garlic powder, and a sprinkle of salt. Toss the squash until it’s fully coated and spread into an even layer. Roast for 30-35 minutes, tossing halfway through. Once browned to your liking, remove from the oven and let cool.
Make the chili: Prep the chili ingredients and set aside before beginning. Place a large pot or Dutch oven over medium heat and saute onion with 1 tbsp of olive oil for 5 minutes. Add garlic and mix with onions until fragrant, but not burnt. Add bell pepper and cook for 3 minutes. Add ground turkey, chili powder, paprika, cumin, onion powder, and dried oregano. Cook for 5 minutes, making sure to break up turkey with the spoon.
Add cooked beans and bean broth, diced tomatoes, and salt and pepper to taste. Give chili a good stir then increase the heat to high. When chili begins to boil, reduce to a simmer and cook for 30-45 minutes, stirring periodically. (After this time, you can serve yourself a bowl, but I suggest you continue cooking the chili for another 1-2 hours. The longer you cook your chili, the more flavor will develop!)
Top and serve: While chili is cooking, set out the toppings (roasted delicata squash, shredded cheese, sour cream, lime wedges, and cilantro). Serve hot into individual bowls and have an absolute party with your toppings!
