CARE Recipe: Amy’s Turkey Chili

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CARE Recipe: Amy’s Turkey Chili

This recipe has been a program favorite since the original Perfectly Produce Seasonal e-Recipe Books. My dear friend, Amy, didn’t have all the vegetables to make my fall chili so she emailed me what she used instead. I loved that she kept it simple and just used what was in her crisper! I published her version and it continues to be a favorite of CARE members. It’s perfect for weekend make-ahead cooking and left-overs beg to be frozen for grab-and-go meals later in the month!

  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x


  • 10 garlic cloves, diced
  • 1 tablespoon walnut oil (olive oil could be substituted)
  • 12 ounces lean ground turkey
  • 1 onion
  • 2 carrots, sliced
  • 3 cups cubed butternut squash
  • 1/2 teaspoon salt, (to taste)
  • 2 medium zucchini, sliced (6″)
  • 1 jalapeno pepper, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 1/2 cup white beans, drained, (cannellini or northern) (11/2 cups = 1, 15 oz can)
  • 1 1/2 cup black beans, drained, (1 1/2 cups = 1, 15 oz can)
  • 6 cups stewed tomatoes


  1. Carefully crush garlic cloves using the back flat side of a large knife. Remove the peel and dice. Set aside.
  2. In a large stockpot, heat oil over medium heat. Add turkey, onion, carrot, squash, and salt. Cook, covered, until turkey is cooked and vegetables are fork tender (about 10 minutes).
  3. Add garlic and all remaining ingredients except tomatoes. Cook an additional 5minutes to soften zucchini.
  4. Add stewed tomato. Be sure that the vegetables are as tender as desired before adding tomatoes. The acidity of tomatoes naturally inhibits cooking of other vegetables once added.
  5. Remove from heat and enjoy!


Butternut squash can be difficult to cut and prepare. Take advantage pre-cut squash offered in the refrigerated section of the produce department or look for frozen cubed butternut squash.

To reduce sodium, you could use “No-Salt Added” canned beans.


  • Serving Size: 2 cups
  • Calories: 407
  • Sugar: 14
  • Sodium: 851
  • Fat: 11
  • Saturated Fat: 2
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 56
  • Fiber: 15
  • Protein: 29
  • Cholesterol: 59

Keywords: nutrient-rich chili recipe, family favorite chili, balanced chili

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