Craving something warm and filling but equally nutritious and satisfying? You’ve found exactly what you’re looking for in this Butternut Squash Chili with Turkey. This recipe uses classic chili ingredients and a flavorful squash to transform into a bowl of cozy goodness!
Butternut squash chili with turkey… yes, please!
Because the world can simply not have enough cozy recipes (everyone needs a warm and cozy meal from time to time!), here is one of my favorites yet… butternut squash chili with turkey.
Recipes for butternut squash are always at the top of my list during the fall. Not only are these recipes a great way to get into the autumn spirit, but they’re also usually stuffed with healthy ingredients and lots of nutrients.
Butternut squashes themselves are very healthy gourds that contain carbs, fiber, and even protein. Plus, they’re versatile cooking-wise! You can transform them into everything from soup to delicious chili.
You’re in for a treat with this recipe! Let’s dive in.
Ingredients used to make butternut squash chili
This chili recipe consists of some seriously flavorful ingredients. We’ll be using onion and pepper for veggies, ground turkey for protein, and then beans, tomato ingredients, and lots of seasonings.
- Avocado oil (or olive oil)
- White onion (chopped small)
- Green pepper (chopped small)
- Ground turkey
- Kidney beans (drained & rinsed)
- Black beans (drained & rinsed)
- Diced tomatoes
- Tomato sauce
- Chili powder
- Smoked paprika
- Diced butternut squash
- Chicken stock (or veggie stock)
Tools needed to make one pot chili
To create this recipe you’ll only need five main tools, and that includes the cutting board and knife. After that, grab your pot, spatula, spoon, and measuring cups!
- Cutting board
- Chopping knife
- Dutch oven (or large sauce pan)
- Stirring utensil
- Measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.
Cooking butternut squash with turkey
This dish is perfect for busy fall weeknights and enjoying after long days of work, school, sports practice, or anything else! And the best part? It’s all made in one pot, which means cleanup is almost nonexistent.
To begin, grab a dutch over or large sauce pan. Sauté the onions and pepper in the avocado oil over medium-high heat for about 3-4 minutes, or until they begin to soften.
Next, add the garlic. Stir until fragrant, and then add the ground turkey.
Add the drained and rinsed kidney and black beans. Then, stir in the diced tomatoes and the tomato sauce.
Next, add the chili powder, cinnamon, cumin, smoked paprika, salt, and pepper.
Stir everything together until well combined, and then add the butternut squash.
Pour in 2 cups of stock and bring to a boil. Once boiling, lower to a simmer and cook for 20-25 minutes or until the squash is fork tender.
Before serving, add Greek yogurt, cheese, green onion, and/or chips for fun and yummy toppings.
Recipe tips & tricks
Have a few questions about this recipe? Hopefully this information helps! Feel free to leave a comment if you have additional questions.
Can I sub out the turkey for something else?
You definitely can! Feel free to use chicken, ground beef, or any other meat that you’d like. For a vegetarian or vegan option you can use an extra can of beans.
Can I add extra vegetables?
That’s a big yes! You can add any of the listed ingredients for extra flavor (sometimes I add extra bell pepper and onion). Additional options include chopped carrots, celery, or zucchini. You can also add some chopped avocado as an extra topping!
How should this chili be stored?
Store leftover chili in an airtight container and enjoy within 3-4 days. Sometimes this chili tastes even better the second day, as the ingredients have had time to “blend” together.
Looking for more cozy recipes?
Then here you go! Below are some of my favorite cozy soup and chili recipes, all guaranteed to feel like a warm blanket in a bowl. Eat up, and don’t forget the toppings!
- Easy White Chicken Chili Recipe (Stovetop or Crockpot)
- Butternut Squash Soup (Vegan, Dairy-Free)
- Heathy Stuffed Pepper Soup
- Easy Chicken Tortilla Soup
- Easy Pumpkin Chili (Instant Pot or Crockpot)
Recipe by Erin Morrissey + Photos by Quarter Soul Crisis
- 2 tbsp avocado oil or olive oil
- 1/2 white onion, chopped small
- 1 green pepper, chopped small
- 3 cloves garlic
- 1.5lb ground turkey
- 1 15 oz can kidney beans, drained + rinsed
- 1 15 oz can black beans, drained + rinsed
- 1 15 oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 tbsp chili powder
- 1 tsp cinnamon
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 5–6 heaping cups diced butternut squash
- 2 cups chicken stock (or veggie)
- In a dutch oven or large sauce pan, saute onions and pepper in avocado oil over medium-high heat for about 3-4 minutes or until beginning to soften.
- Add in garlic. Stir until fragrant, then add in ground turkey. Cook until no longer pink.
- Add in drained and rinsed kidney beans and black beans. Then stir in diced tomatoes and tomato sauce.
- Add in spices: chili powder, cinnamon, cumin, smoked paprika, salt, and pepper.
- Stir together until well combined, then add in cubed butternut squash.
- Pour in 2 cups of stock and bring to a boil. Once boiling, lower to a simmer and cook for 20-25 minutes or until butternut squash is fork tender.
- Serve! Add greek yogurt, cheese, green onion, and chips for fun toppings.
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