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Turkey Chili with Butternut Squash

Turkey Chili with Butternut Squash
Turkey Chili with Butternut Squash
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • ½ cup fresh red pepper, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 14.5 oz can diced tomatoes
  • 1 15.5 oz can black beans, drained and rinsed
  • 8 oz fresh peeled butternut squash, cut into cubes


  1. Heat oil in a pot or deep pan. Add onions, garlic, and diced peppers. Cook until onions turn translucent.
  2. Meanwhile, put squash in a microwave safe dish and microwave for about 2-3 minutes to soften. Check tenderness with a fork.
  3. Add turkey, chili powder, cumin, and salt to the onion mixture. Break turkey up with a spoon, cook until turkey is no longer pink, about 5 minutes.
  4. Stir in tomatoes, beans, and squash and heat to a boil, cooking until chili has thickened, about 10-12 minutes.

Garnish with a dollop of plain greek yogurt and fresh cilantro if desired.

The above recipe is provided by Dr. Shillingford, a Florida based board certified surgeon specializing in lap band, gastric sleeve, and gastric bypass bariatric surgeries. Lap band patients who have successfully advanced their diets to tolerate regular consistency foods may find the chili recipe is an easy way to satisfy not only their gastric band diet needs, but also satisfy any family members at the dinner table. The chili is satisfying enough with the addition of squash and beans for healthy carbohydrates, but sides of cornbread or rice may be offered for family members to complete their meal. Lap band patients should remember to take small bites and chew throughly.