Smoky turkey chili with butternut squash and watercress

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

Smoky turkey chili with butternut squash and watercress

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, Sesame.


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.