Autumn Harvest Turkey Chili

8-Week Fall One-Pot Recipe Series
Week 1 | Autumn Harvest Turkey Chili

A hearty, fiber-rich, anti-inflammatory meal featuring lean ground turkey, seasonal vegetables, and warming spices. Freezer-friendly and perfect for the crock pot or stovetop.

REBOOT Guidelines

• Gluten-free

• High in protein & fiber

• Low in sugar

• Anti-inflammatory ingredients

• Dairy-free ingredients by Serving Size

For 4 People

• 1 lb ground turkey (pasture-raised, organic if possible)

• 2 cups butternut squash, peeled & cubed

• 2 carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, diced

• 1 onion, chopped

• 3–4 garlic cloves, minced

• 1½ cups white beans (1 can), rinsed & drained

• 2 cups crushed tomatoes (BPA-free can)

• 1½ cups low-sodium chicken broth

• 2 tbsp olive oil or avocado oil

• 1 tbsp chili powder

• 1 tsp cumin

• ¼ tsp cinnamon (optional)

• Sea salt & pepper to taste

For 2 People

• ½ lb ground turkey (pasture-raised, organic if possible)

• 1 cup butternut squash, peeled & cubed

• 1 carrot, diced

• 1 celery stalk, diced

• ½ red bell pepper, diced

• ½ onion, chopped

• 2 garlic cloves, minced

• ¾ cup white beans (½ can), rinsed & drained

• 1 cup crushed tomatoes (BPA-free can)

• ¾ cup low-sodium chicken broth

• 1 tbsp olive oil or avocado oil

• ½ tbsp chili powder

• ½ tsp cumin

• Pinch of cinnamon (optional)

• Sea salt & pepper to taste

For 6+ People

• 1½ lbs ground turkey (pasture-raised, organic if possible)

• 3 cups butternut squash, peeled & cubed

• 3 carrots, diced

• 3 celery stalks, diced

• 1½ red bell peppers, diced

• 1½ onions, chopped

• 5 garlic cloves, minced

• 2¼ cups white beans (1½ cans), rinsed & drained

• 3 cups crushed tomatoes (BPA-free can)

• 2 cups low-sodium chicken broth

• 2½ tbsp olive oil or avocado oil

• 1½ tbsp chili powder

• 1½ tsp cumin

• ½ tsp cinnamon (optional)

• Sea salt & pepper to taste

DIRECTIONS

Stovetop / Dutch Oven:

1. In a large pot, heat oil over medium heat. Add onion, celery, carrot, and bell pepper. Sauté for 5–7 minutes, until softened.

2. Add garlic and ground turkey. Cook until browned and fully cooked through.

3. Stir in chili powder, cumin, cinnamon (if using), butternut squash, white beans, crushed tomatoes, and broth.

4. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until squash is tender and flavors have melded.

5. Taste and adjust seasoning. Garnish with chopped parsley or cilantro if desired.

Slow Cooker (Crock Pot):

1. For best flavor, brown turkey and sauté veggies in a pan first.

2. Transfer everything to the slow cooker.

3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir occasionally if possible.

FREEZER INSTRUCTIONS

To Freeze Ahead:

• Add all raw ingredients (except broth and oil) to a freezer-safe bag or container.

• Label and freeze flat.

• Thaw overnight before adding to a pot or slow cooker to cook.

To Freeze Leftovers:

• Let chili cool completely.

• Store in airtight containers or silicone freezer bags.

• Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

REBOOT Tips

• Add Greens: Stir in baby spinach or kale during the last 5 minutes of cooking.

• Spice Boost: Add turmeric or smoked paprika for extra anti-inflammatory support.

• Fiber Upgrade: Stir in 1 tbsp ground flax or chia while simmering.

• Toppings: Skip the dairy—try avocado slices, pumpkin seeds, or chopped fresh herbs.

• Make It Vegan: Swap turkey for crumbled tempeh or extra white beans.