Meal Kit

Turkey and Butternut Squash Chili

with cheddar-jack and sour cream

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

Yee-haw! Too forced? We aren't claiming to be from Texas, but we think this chili is pretty darn tasty without the bells, whistles, and yee-haws. Butternut squash and turkey flavored with chile rub are mixed with tomatoes, then simmered. Served with classic chili fixin's, you might have the urge, after you eat your bowl clean, to let loose a classic Texan yelp, no matter what state you live in. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 10 oz. Ground Turkey
  • 8 oz. Butternut Squash, Cubed
  • 8 oz. Crushed Tomatoes
  • 1 Yellow Onion
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 tsp. Fiesta Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Prepare the Onion

    Halve and peel onion. Cut halves into 1/4" dice.

  2. 2

    Cook the Butternut Squash

    Place a large non-stick pan over medium heat. Add 2 tsp. olive oil, butternut squash, and onions to hot pan.

    Stir often until squash is browned and begins to soften, 7-10 minutes.

  3. 3

    Cook the Turkey

    Add turkey, fiesta seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan.

    Stir often, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  4. 4

    Start the Chili

    Add crushed tomatoes, mirepoix base, and 11/4 cups water to hot pan. Bring to a boil.

    Once boiling, reduce to a simmer.

    Once simmering, stir occasionally until thickened to desired consistency, 8-10 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with cheese and sour cream. Bon appétit!

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