Turkey Chili with Butternut Squash Noodles

This easy, weeknight chili has an extra vegetable component: butternut squash noodles. These sweet and savory twirly bites add texture, flavor and color.
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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 8 servings
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1 tablespoon olive oil

2 stalks celery, diced

1 medium yellow onion, diced

1 medium carrot, diced,

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1 pound ground turkey

One 28-ounce can crushed tomatoes

One 15-ounce can kidney beans, rinsed and drained

3 cups chicken stock

4 cups butternut squash noodles

Sour cream, for serving

Sliced scallions, for serving


  1. Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste.
  2. Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions.