Smoky turkey chili with butternut squash and watercress

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Smoky turkey chili with butternut squash and watercress

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

25–40 Minutes

This hearty turkey chili with butternut squash is deliciously smoky and paleo-diet friendly.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 10 ounces ground turkey
  • 1 bunch organic watercress
  • Sunbasket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 pound organic chopped peeled butternut squash
  • Sunbasket tomato base (tomatoes - tomato paste - fresh garlic)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 490, Total Fat 19g (24% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 190mg (8% DV), Total Carb. 51g (19% DV), Fiber 10g (36% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 35g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chili ingredients

  • Peel and coarsely chop half the onion. Finely chop the remaining half and set aside for garnish. [Peel and coarsely chop 1 onion; finely chop 1 onion.]
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the root ends and any coarse stems from the watercress.


Cook the chili

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the coarsely chopped onion and smoky chili spice blend and cook until the onion is starting to soften, 1 to 2 minutes. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes.
Add the butternut squash, tomato base, and 2 cups [4 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the turkey is cooked through, the squash is tender, and the liquid has thickened slightly, 4 to 6 minutes. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.
When the chili is almost done, prepare the remaining garnishes.


Prep the remaining garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.


Transfer the chili to individual bowls and garnish with the finely chopped onion and cilantro. Serve with the lime wedges.
Kids Can!
  • Measure the water for the chili.
  • Time the chili.
  • Add the garnishes.