Sweet & Spicy Turkey and Butternut Squash Chili

Hearty ground turkey, tender butternut squash, savory beans, and warming spices come together in this comforting fall favorite. Seven Barrels Habanero Extra Virgin Olive Oil adds a delicious touch of heat, while Maple Balsamic Vinegar brings a rich, slightly sweet finish that balances every bite. Perfect for chilly evenings, family dinners, or a cozy weekend at home.

Seven Barrels products:

• Habanero Extra Virgin Olive Oil

• Maple Balsamic Vinegar

Makes: 6 servings
Prep: 15 minutes
Cook: 40 minutes

Ingredients

• 1 pound lean ground turkey

• 1 medium butternut squash, peeled, seeded, and diced into ½-inch cubes (approximately 4 cups)

• 1 tablespoon Seven Barrels Habanero Extra Virgin Olive Oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 can (15 ounces) black beans, drained and rinsed

• 1 can (15 ounces) kidney beans, drained and rinsed

• 1 can (28 ounces) crushed tomatoes

• 1 cup low-sodium chicken broth

• 2 tablespoons tomato paste

• 2 tablespoons Seven Barrels Maple Balsamic Vinegar

• 2 tablespoons chili powder

• 1½ teaspoons ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon sea salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon ground cinnamon (optional)

Optional Toppings:

• Shredded cheddar cheese

• Sour cream or plain Greek yogurt

• Fresh cilantro, chopped

• Diced avocado

• Thinly sliced green onions

• Additional Seven Barrels Habanero EVOO, to taste

Directions

1. Prepare the vegetables. Peel the butternut squash, remove the seeds, and cut into evenly sized ½-inch cubes. Dice the onion and red bell pepper, and mince the garlic.

2. Warm the Habanero EVOO. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of Seven Barrels Habanero Extra Virgin Olive Oil over medium heat.

3. Sauté the vegetables. Add the diced onion and red bell pepper. Cook for approximately 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant.

4. Brown the turkey. Add the ground turkey to the pot. Break it apart with a wooden spoon and cook for approximately 5–7 minutes, until the meat is no longer pink.

5. Add the spices. Stir in the chili powder, ground cumin, smoked paprika, oregano, sea salt, black pepper, and optional cinnamon. Cook for 1 minute, allowing the spices to become fragrant.

6. Build the chili. Add the diced butternut squash, crushed tomatoes, chicken broth, and tomato paste. Stir until everything is evenly combined.

7. Simmer until tender. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 20–25 minutes, stirring occasionally, until the butternut squash is fork-tender.

8. Add the beans. Stir in the drained black beans and kidney beans. Continue cooking for approximately 5 minutes until heated through.

9. Finish with Maple Balsamic. Stir in 2 tablespoons of Seven Barrels Maple Balsamic Vinegar. Allow the chili to simmer for another 2–3 minutes so the rich maple and balsamic flavors blend with the savory spices.

10. Taste and adjust. Taste the chili and adjust the salt, pepper, or spice level as desired. If the chili becomes too thick, add a small splash of chicken broth.

11. Serve and enjoy. Ladle the chili into warm bowls and top with your favorite garnishes. A little shredded cheddar, fresh cilantro, and diced avocado make a delicious combination.

Serving Suggestion

Serve with warm cornbread, crusty artisan bread, or tortilla chips. For an extra touch of sweet-and-spicy flavor, finish each bowl with a few drops of Seven Barrels Habanero EVOO and a light drizzle of Maple Balsamic.

Seven Barrels Tip: The combination of Habanero EVOO and Maple Balsamic is the secret to this recipe. The olive oil provides a gentle, smoky heat, while the balsamic adds sweetness and depth. Start with a small amount of Habanero EVOO if you prefer a milder chili, then add more to individual servings as desired.