Butternut Squash Turkey Chili is a cozy, nutrient-packed weeknight dinner that’s easy to make and full of flavor. Combining roasted butternut squash with lean ground turkey, bell pepper, black beans, and pinto beans, this chili is creamy, satisfying, and ideal for cooler evenings. Finish with a dollop of sour cream and a sprinkle of cheddar for a comforting meal the whole family will enjoy.
Hearty & Healthy Chili For Chilly Evenings
Autumn is prime chili season. This Butternut Squash Turkey Chili balances cozy comfort with wholesome ingredients. It’s rich and flavorful without being heavy, and the sweetness of the squash pairs beautifully with warm spices. Packed with vegetables, beans, and lean protein, it makes a nutritious family dinner and reheats well for meal prep.
Ingredients
This recipe uses classic chili components—ground meat, beans, tomatoes, and spices—plus the delicious twist of butternut squash for creaminess and natural sweetness.
Ingredient Notes
- Butternut Squash: The star ingredient. Peeled and diced small to cook through evenly. Use one medium squash.
- Ground Turkey: Lean ground turkey keeps the chili light while adding protein. Use about 1 lb.
- Garlic & Onion: Fresh garlic (about 5 cloves) and one yellow onion provide the aromatic base.
- Bell Pepper: One bell pepper (red, orange, yellow, or green) adds color and sweetness.
- Tomatoes: One 14.5 oz can of diced tomatoes works well; petite diced is fine too.
- Beans: One 15.5 oz can each of black beans and pinto beans add fiber and texture.
- Olive Oil: Use 2 tablespoons to sauté the aromatics and turkey.
- Chicken Broth: Two cups to create a flavorful, slightly saucy consistency—substitute vegetable or beef broth if desired.
- Spices: Chili powder (2 1/2 tsp), cumin (1 tsp), oregano (1/2 tsp), and a pinch of cinnamon (1/4 tsp) add depth and warmth.
- Salt & Pepper: Season to taste.
Substitutions & Additions
This chili is very adaptable. Swap or omit ingredients based on preference or what you have on hand.
- Meat: Omit the turkey for a vegetarian version, or swap with ground chicken or beef.
- Broth: Use vegetable or beef broth in place of chicken broth.
- Beans: Kidney beans are an excellent alternative or addition.
- Butternut Squash: Sweet potatoes make a great substitute if squash isn’t available.
- Spice Level: Increase heat with red pepper flakes, cayenne, or smoked paprika if you like more kick.
Kitchen Tools Needed
Basic kitchen tools are sufficient—nothing fancy required.
- Large Dutch oven or heavy pot
- Chef’s knife and cutting board
- Measuring cups and spoons
- Liquid measuring cup
- Wooden spoon or spatula
- Optional: small prep bowls
How To Make This Recipe
This chili comes together quickly. Most of the time is spent chopping; once ingredients are prepped, you simmer until tender and well combined.
Step By Step Instructions
- Sauté aromatics: Heat 2 tbsp olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and minced garlic. Stir in chili powder, cumin, oregano, cinnamon, salt, and pepper. Cook until the onion is soft and translucent.
- Brown the turkey: Add 1 lb ground turkey and cook until no longer pink, breaking it up as it browns.
- Add remaining ingredients: Stir in the black beans, pinto beans, diced red bell pepper, chopped butternut squash, diced tomatoes, and 2 cups chicken broth. Season with additional salt and pepper as needed and combine thoroughly.
- Simmer covered: Cover and simmer on medium-high heat for about 20 minutes, until the squash is tender.
- Reduce and thicken: Remove the lid, taste, adjust seasonings, then reduce heat to low and simmer uncovered for another 10 minutes or until the chili reaches your desired thickness.
- Serve: Ladle into bowls and top with sour cream, shredded cheddar, sliced green onions, cilantro, avocado, or tortilla strips as desired.
Expert Tips
- Buy pre-cut squash: To save time, use pre-peeled and pre-diced butternut squash from the grocery store.
- Prep ahead: Chop vegetables and measure spices in advance to speed up weeknight cooking.
- Cut squash small: Dice squash into small, even pieces so it cooks evenly and softens through the simmer.
- Adjust seasoning: Taste as you go—add more chili powder, cumin, or a pinch of cinnamon to suit your preference.
Frequently Asked Questions
A small amount of cinnamon adds a warm, rounded depth to chili and complements the natural sweetness of butternut squash. Use sparingly—about 1/4 teaspoon—to enhance flavor without making the dish sweet.
If you prefer a thicker chili, simmer uncovered longer to reduce excess liquid. The flavors will concentrate as it reduces.
This chili is made with whole-food ingredients: lean protein from turkey, fiber from beans, and vitamins from vegetables. It’s a balanced, nutritious option for a family meal.
Classic toppings include sour cream, shredded cheddar, sliced green onions, cilantro, avocado, or crunchy tortilla chips. Serve over brown rice or pasta for a heartier meal.
Store leftover chili in an airtight container in the refrigerator for up to 5–7 days. For longer storage, freeze in airtight containers or freezer bags for 1–2 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.
Similar Recipes
Cozy Comfort Foods
- Oven Braised Short Rib Ragu Pappardelle
- Chicken Couscous Soup
- Mozzarella Stuffed Meatballs
- Healthy Taco Casserole
- Creamy Sun Dried Tomato Pasta
- Buffalo Chicken Stuffed Peppers
- Chicken Meatball Soup
- Ground Beef One Pot Pasta
- Lightened Up Broccoli Cheddar Soup
Ground Turkey Recipes
- Ground Turkey Sweet Potato Bake
- Healthy Asian Turkey Meatballs
- Creamy White Turkey Chili
- Turkey Bolognese
- Spinach & Feta Turkey Burgers
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