A healthy and hearty Turkey Quinoa Chili with Butternut Squash and Edamame for a comfort food fix that you can feel great about eating. You’ll love it!

Turkey Quinoa Chili by The BakerMama

My Kind of Chili!

This is my kinda chili, y’all! I was craving a super healthy chili with lots of veggies and protein so we could call it a meal. I packed this Turkey Quinoa Chili with all of my favorites! Lean turkey, hearty quinoa, sweet butternut squash, protein-packed edamame, black beans, corn, and tomatoes along with all the familiar flavors of classic chili. It’s delicious, filling and you can fee great about eating it.

Turkey Quinoa Chili by The BakerMama

We love it so much that I made it every week since I first created it. The boys devour it, I enjoy the leftovers for lunch throughout the week, and I’ve even made it for a few families that just had babies and it’s gotten nothing but rave reviews! Woo-hoo!

Take Them a Meal

Sometimes the best thing you can do for someone in need is take them a meal! Whether you’re feeding friends who just welcomed a baby, your new neighbors, or someone who’s sick, I’ve got several easy meal ideas that are sure to bring them comfort and deliciousness.

Take them a Meal by The BakerMama

What Do I Need to Make Turkey Quinoa Chili?

  • Yellow onion
  • Minced garlic
  • Lean ground turkey
  • Chili powder
  • Cumin
  • Salt
  • Black pepper
  • Canned crushed tomatoes
  • Canned diced tomatoes with green chilies (I used Rotel)
  • Canned black beans
  • Canned sweet corn kernels
  • Low sodium chicken broth
  • Cubed butternut squash
  • Quinoa
  • Frozen edamame beans
  • Large, heavy bottomed pot
Turkey Quinoa Chili by The BakerMama

How to Make Turkey Quinoa Chili

  • In a large pot, sauté the chopped onion and garlic over medium heat for 3-5 minutes or until onions are translucent. Add the ground turkey and continue to cook until turkey is browned.
  • Stir in the chili powder, cumin, salt and black pepper.
  • Add the crushed tomatoes, diced tomatoes, black beans and corn without draining the cans.
Turkey Quinoa Chili by The BakerMama
  • Stir to combine.
  • Pour in the chicken broth and stir to combine.
  • Add the butternut squash and quinoa and let simmer over low heat for 30-45 minutes or until butternut squash is tender and quinoa is translucent.
  • Stir in the edamame and let simmer for an additional 10 minutes to cook the edamame.
Turkey Quinoa Chili by The BakerMama

If you make this Turkey Quinoa Chili with Butternut Squash and Edamame, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Turkey Quinoa Chili by The BakerMama

Turkey Quinoa Chili with Butternut Squash and Edamame

  • Author: The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 810 1x
  • Category: Main

Description

A healthy and hearty Turkey Quinoa Chili with Butternut Squash and Edamame for a comfort food fix that you can feel great about eating. You’ll love it!


Ingredients

Scale
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.25 pounds lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 (10 ounce) cans diced tomatoes with green chilies (I used Rotel)
  • 1 (15.5 ounce) can black beans
  • 1 (11 ounce) can sweet corn kernels
  • 1 cup low sodium chicken broth
  • 2 cups cubed butternut squash
  • 3/4 cup uncooked quinoa
  • 11/2 cups frozen edamame beans

Instructions

  1. In a large pot, sauté the chopped onion and garlic over medium heat for 3-5 minutes or until onions are translucent. Add the ground turkey and continue to cook until turkey is browned. Stir in the chili powder, cumin, salt and black pepper.
  2. Add the crushed tomatoes, diced tomatoes, black beans and corn without draining the cans. Pour in the chicken broth and stir to combine. Add the butternut squash and quinoa and let simmer over low heat for 30-45 minutes or until butternut squash is tender and quinoa is translucent. Stir in the edamame and let simmer for an additional 10 minutes to cook the edamame.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I’m always looking for alternative chili’s; this one did not disappoint. Fabulous flavor, I had to switch it up a bit due to a sensitivity; I substituted the corn and beans with red, yellow and green and a jalapeno pepper. We topped with avocado, a dollop of sour cream and a sprinkle of shredded cheese. Thank for you sharing, this is a keeper!

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