Serves 4


  • 1 medium butternut squash, peeled, seeded, and cut into ½-inch chunks
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt, to taste
  • 1 lb ground turkey
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 2 cups chopped broccoli florets
  • 4 garlic cloves, finely chopped
  • 2 TBSP tomato paste
  • 1 TBSP chili powder
  • 1 tsp ground cumin
  • 1 tsp unsweetened cocoa powder
  • ¼ tsp ground cinnamon
  • 3½ – 4 cups chicken or beef broth
  • Diced avocado and chopped parsley, for garnish


  1. Preheat oven to 400ºF.
  2. Toss the squash with 1 tablespoon of olive oil and a big pinch of salt on a rimmed baking sheet. Roast for 20-30 minutes until tender and lightly brown in spots.
  3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the turkey and cook, crumbling with a wooden utensil, until almost cooked through, about 5 minutes.
  4. Add carrots, celery, onion, broccoli, and garlic. Cook, covered, for 6-8 minutes until the vegetables are bright in color and crisp-tender, stirring occasionally.
  5. Add tomato paste, chili powder, cumin, cocoa powder, and cinnamon. Cook, stirring, for 1 minute.
  6. Add 3½ cups of the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5-10 minutes to blend the flavors.
  7. Stir in the roasted squash. Add the remaining ½ cup broth if desired for a thinner chili. Season to taste with sea salt. Serve in bowls garnished with diced avocado and parsley.