Turkey Quinoa Chili with Butternut Squash and Edamame
This nutrient-dense evolution of classic chili replaces heavy fillers with lean ground turkey, protein-packed quinoa, and earthy butternut squash. With a pop of vibrant edamame for texture, this one-pot wonder balances bold, savory spices with natural sweetness. It is a hearty, satisfying, and modern comfort meal perfect for busy weeknights or cozy gatherings, offering a healthier twist on a soulful tradition.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop Stewing
- Cuisine: Modern American
- Diet: High Protein
Ingredients
1 tbsp olive oil
1 lb lean ground turkey
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 cups butternut squash, peeled and cubed
1/2 cup uncooked quinoa, rinsed
1 can (15 oz) diced tomatoes
3 cups vegetable broth
1 cup shelled edamame
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the ground turkey and onion, cooking until the turkey is browned and onions are softened.
Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add the cubed butternut squash, rinsed quinoa, diced tomatoes, and vegetable broth.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 20-25 minutes, or until the squash is tender and quinoa is cooked.
Stir in the shelled edamame and cook for another 3-5 minutes until heated through.
Season with salt and pepper to taste before serving.
Notes
Leftovers taste even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can serve this with a dollop of Greek yogurt or fresh cilantro for extra flavor.