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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)
- Garlic
- Ground turkey
- Kidney beans (drained & rinsed)
- Black beans (drained & rinsed)
- Diced tomatoes
- Tomato sauce
- Chili powder
- Cinnamon
- Cumin
- Smoked paprika
- Salt
- Pepper
- 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)
- Spatula
- 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 and Photos by Quarter Soul Crisis
Butternut Squash Chili with Turkey
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!
Ingredients
- 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)
Instructions
- 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.Â
- 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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Sophie says
Erin can do no wrong. I LOVED this chili. Hearty, comforting and made enough for a lot of leftovers! The flavors were so good and the cinnamon added a lovely hint of fall. Will definitely make again.
Thanks, Erin!
★★★★★
Erin says
Hi Sophie, so happy you loved it! 🙂
Jess says
can the leftovers freeze? 10 servings is a lot.
Erin says
Hi Jess, yes for sure! Freeze in an airtight container or you can half the recipe!
Olivia says
Absolutely delicious! Love that it only requires one pot and makes a lot to have as leftovers in the upcoming week. I’m always looking for veggie-packed meals that have a good amount of protein, and this was a winner!
★★★★★
Erin says
Hi Olivia, thrilled you enjoyed it! Thanks for your kind words!
Jamie Q. says
Oh my GOSH this is good! Such a quick weeknight meal, and so delicious! I love the spices, especially the touch of cinnamon! Such a tasty spin on traditional chili. I’m not normally the chef in our household but my husband was very impressed 🙂
★★★★★
Erin says
Hi Jamie, so glad you enjoyed it and hope you cook more often!!
Allison says
Swapped out butternut squash for sweet potato and this chili was amazing!
★★★★★
Erin says
Hi Allison, so glad you liked it and made it your own!
Reyhana UMERJI says
Hi Erin, made this without the turkey, used Quorn( meat substitute) instead, had it like that, froze some andonce thawed out, let the water burn and made loaded chips with it, was yum! Thankyou. I follow you on Instagram and your recipes are ace!
Erin says
Hi Reyhana, I am so happy you enjoyed it and made it your own! Thanks for sharing and for your support!!
Amanda says
My new favorite chili recipe! I don’t think I could ever have chili another way after trying this. Amazing!
Erin says
Hi Amanda, I am so happy you love it!!
Lauren hardin says
so good! love recipes that have a combo of protein, veggies and fiber. I used frozen cubed butternut squash from costco because I am l-a-z-y and followed the recipe exactly and it came out perfect. had the leftovers for lunch the next day and as always with chili, better the next day!
★★★★★
Erin says
Hi Lauren, I am so glad you enjoyed it for a few days!!
Sarah says
SOOO good and easy! Such straightforward directions and easy to make. I love the ingredients and even added a little kale that was about to go bad which was great. Made enough to freeze half for later!
★★★★★
Erin says
Hi Sarah, so happy you liked it and great ideas!!
Haley says
LOVE this chili!!! so flavorful and hearty!
★★★★★
Erin says
Hi Haley, so glad you loved it!
Taylor says
So good! Would make this again in an instant. Surprised at how filling this dish was! Topped with vegan cheese and tortilla chips. I added carrots because I had some in the fridge that needed using. SO flavorful as is, but I may add some spice in the future (personal preference, I like spicy!) Thank you Erin for this awesome dish!
★★★★★
Erin says
Hi Taylor, I am so happy you enjoyed it and great additions! 🙂
Jess says
I was so excited for a quick, easy, hearty chili recipe and was sold when I saw butternut squash! This chili is so good and great for work lunches! Definitely a recipe I will continue to make!
★★★★★
Erin says
Hi Jess, I am so happy you enjoyed it! 🙂
Emma says
Absolutely love this chili recipe – the butternut squash adds a hearty spin on the traditional turkey chili. Lots of leftovers for lunch throughout the week and the whole family loved it! Can’t wait to make it again
★★★★★
Erin says
Hi Emma, so happy you and your family loves it!
Marguerite says
Made this recipe today and literally the easiest EVER. I’m far from a good cook but I was even impressed with the outcome. Definitely making this a ton over the winter months!
★★★★★
Erin says
Hi Marguerite, thanks for sharing!! So happy you enjoyed it!
Rimma Wolfe says
I made this 2 weeks and it was fantastic! I’ve never put cinnamon in chili before, but it made it taste so good! Even my one year old loved it. I made another chili recipe a few days ago and today went to plan what our next meals were to be only to have my husband requesting this chili again!
★★★★★
Erin says
Hi Rimmma, thank you for sharing! I am so glad everyone liked it!!
Veronica Fanning says
Omgggg! This chili is amazing!! I love it and made it two weeks in a row. The second time I forgot to get black beans and threw some chick peas in there. Turned on out just as good.
★★★★★
Erin says
Hi Veronica, I am so happy you enjoyed it!!
Marie says
I made this last week and it is so so so good!! I got compliments from my fussy mom who hates vegetables, so it was a win in my book!
Jolie says
Delicious! Ended up using only 1 lb of turkey, and a little less of both beans. Perfectly spicy and even better topped with avocado, tortilla chips, and cheese! Thanks for this recipe Erin, a new family favorite!
★★★★★
Erin says
Hi Jolie, thanks for sharing! I am so glad you enjoyed it!!
Kat says
WOW! I made this for my family and they loved it! It was just the perfect comfort meal for a cold winter night! Aside from cutting up the squash, which will forever be my enemy, it was very low maintenance and easy to make:)
★★★★★
Erin says
Hi Kat, I’m so happy everyone liked the chili! Thanks for sharing!!
Sandy says
Okay, I never cook with meat so forgive me if this is a dumb question. I’m assuming you should let the meat cook before you move on to step 3? Or do you precook it? Surely you don’t just add everything else to the pot with raw turkey?
Erin says
Hi Sandy, sorry about that! Cook the turkey all the way – I just made it more clear. Let me know how it comes out for you! 🙂
Sandy says
Thanks Erin. Update – this is delicious! I used a bag of frozen butternut squash (seriously, I looove butternut squash but cutting it is a nightmare!) and reduced the stock to 1.5 cups. I’ll definitely make this again!
Erin says
Hi Sandy, I am so happy to hear that!! Thanks for sharing! 🙂
Annie says
YUM!! Made this today with a few substitutions based on what I had on hand and turned out amazing! I’m also vegetarian and this is so flavorful and hearty, even without meat.
Subs: two cans crushed tomatoes instead of tomato sauce & diced tomatoes, yellow pepper for green, 2 cans of black beans (no kidney beans).
★★★★★
Erin says
Hi Annie, thank you so much for sharing! I am so happy you made it your own and enjoyed it! 🙂