When the leaves start crunching underfoot and there’s a chill in the air that has you reaching for your favorite sweater, that’s my personal cue: It’s chili season. And let me tell you, this Butternut Squash Chili with Turkey is the recipe that brings comfort, nourishment, and just a little fall magic to your table.
I started making this dish when my oldest refused to eat “anything orange.” He said it looked suspicious. Fast forward to now? He asks for thirds. That’s the power of a one-pot wonder packed with bold flavor, a little sweetness from the squash, and enough cozy spice to warm your soul.
Table of Contents
Table of Contents
Why You’ll Love This Butternut Squash Chili with Turkey
- It’s nourishing without being boring — high-protein lean turkey meets fiber-packed beans and naturally sweet squash.
- One pot, less mess — Because nobody wants a sink full of dishes on a Tuesday night.
- Make-ahead magic — The flavors only get better the next day (and the next).
- Freezer-friendly — Double the batch, stash some away, and thank yourself later.
If you’re a fan of my ground turkey vegetable soup, you’re going to love this hearty fall spin on it.
What Does Butternut Squash Chili with Turkey Taste Like?
Imagine your favorite traditional chili—but lifted with a gentle sweetness from the squash, a whisper of cinnamon, and the rich earthiness of smoked paprika. It’s smoky, savory, and just the right amount of spicy. Every bite is a warm hug with a tiny kick.
Ingredients You’ll Need for Butternut Squash Chili with Turkey
Let’s break it down and make it real. Here’s what you’ll need and why it matters:
- 2 tbsp avocado oil (or olive oil) – For sautéing the aromatics and building flavor.
- ½ white onion & 1 green bell pepper, chopped small – These are your flavor base.
- 3 cloves garlic – Because chili without garlic? Just… no.
- 1.5 lbs ground turkey – Lean, protein-rich, and a little easier on the tummy than beef.
- 1 can each of kidney beans & black beans (15 oz, rinsed) – Classic chili combo, plus fiber galore.
- 1 can diced tomatoes + 1 can tomato sauce (15 oz each) – Brings that rich tomato base.
- Spices: chili powder, cinnamon, cumin, smoked paprika, salt & pepper – The dream team of warmth and depth.
- 5–6 heaping cups diced butternut squash – Sweet, tender, and the real star here.
- 2 cups chicken stock (or veggie) – Helps everything simmer into something magical.
🧡 Need a veggie-packed partner for this chili? Try my Easy Slow Cooker Vegetable Soup.
How to Make Butternut Squash Chili with Turkey (Step-by-Step)
This cozy and hearty Butternut Squash Chili with Turkey comes together easily with a few pantry staples and fresh, seasonal ingredients. Whether you’re a seasoned home cook or just figuring things out (hello, burnt grilled cheese of 2004), this step-by-step guide will walk you through the process with confidence—and a little warmth along the way.
Step 1: Start with the Flavor Base
In a large Dutch oven or heavy-bottomed saucepan, heat 2 tablespoons of avocado oil (or olive oil) over medium-high heat. Once the oil shimmers, add in your chopped white onion and green bell pepper.
Sauté for 3–4 minutes, stirring occasionally, until the vegetables start to soften and release their aroma. This is the foundation of your chili, and taking the time to cook these veggies gently builds that deep, rich flavor we all crave when the temperatures dip.
Need help prepping your veggies? Check out our easy vegetable chopping tips for soups and stews.
Step 2: Add the Garlic and Turkey
Once the onions and peppers are tender, toss in 3 cloves of minced garlic. Stir continuously for about 30 seconds, just until the garlic is fragrant (but not browned—garlic burns fast!).
Now add the 1.5 lbs of ground turkey, breaking it up with a wooden spoon. Cook the turkey for about 5–7 minutes, stirring occasionally, until it’s no longer pink and starting to brown slightly. This browning gives your chili that savory umami backbone and a bit of depth.
Want a plant-based version? Try swapping turkey with lentils like we use in our hearty vegan chili.
Step 3: Build the Chili Base with Tomatoes and Beans
Time to load up the heartiness. Add:
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of black beans, also drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce
Give everything a good stir to combine. At this point, your pot is starting to look—and smell—like real chili!
No black beans on hand? Swap them for pinto or navy beans—see more in our leftover turkey soup ideas.
Step 4: Spice It Just Right
Now let’s bring in the cozy spice. Add the following directly into the pot:
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp cinnamon (yes, really—it adds warmth!)
- 1 tsp salt
- ½ tsp black pepper
Mix thoroughly so the spices coat everything evenly. This step by step layering of flavor makes all the difference between a good chili and one that gets requested on repeat.
Step 5: Add the Butternut Squash and Stock
Gently fold in 5–6 heaping cups of diced butternut squash. (Pro tip: if you’re not in the mood to wrestle with a whole squash, grab a pre-diced pack from the grocery store. No shame here.)
Pour in 2 cups of chicken stock (or vegetable stock for a meatless version). Stir well and bring the whole mixture to a gentle boil over medium-high heat.
Want more recipes with cozy squash? You’ll love our creamy roasted veggie soup.
Step 6: Simmer Until Squash is Tender
Once it reaches a boil, reduce the heat to low and cover the pot partially with a lid. Let the chili simmer for 20–25 minutes, stirring occasionally. You’ll know it’s ready when the squash is fork-tender—soft enough to break apart easily, but not mushy.
At this point, your home will smell like the coziest fall hug you’ve ever had.
Step 7: Taste, Adjust, and Serve
Taste the chili and adjust seasoning as needed—maybe a bit more salt, a dash of hot sauce if you like a kick, or even a squeeze of lime for brightness.
Serve hot in generous bowls. Top with any (or all) of the following:
- A dollop of Greek yogurt or sour cream
- Shredded cheese (sharp cheddar is my go-to)
- Chopped green onions
- Crushed tortilla chips or cornbread crumbles
Need a side? Pair this with my lemony turkey rice soup for the ultimate cozy meal lineup.
Tips and Tricks for Perfect Butternut Squash Chili with Turkey
- Shortcut alert: Buy pre-cut squash from the store if you’re short on time. Zero shame in that game.
- Like it spicy? Add a diced jalapeño with the onion or a pinch of cayenne.
- Make it vegetarian: Swap turkey for lentils or more beans and use veggie stock.
- Topping tip: A dollop of Greek yogurt makes it creamy and balances the spice.
- Meal prep win: This chili stores like a champ and gets even better the next day.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe bags or containers. Keeps for up to 3 months. Reheat gently on the stove or in the microwave.
FAQs
Can I make this in the slow cooker?
Absolutely. Brown the turkey first, then toss everything into your slow cooker on low for 6–7 hours or high for 3–4.
What’s the best way to dice a butternut squash?
Use a vegetable peeler, chop off the ends, slice in half lengthwise, scoop out the seeds, and cube it up. Or, again, buy the pre-diced bag. (No judgment. Ever.)
Is this chili kid-friendly?
Yes! It’s not too spicy and has a hint of sweetness from the squash. My picky crew gives it two thumbs up.
Conclusion
So there you have it—Butternut Squash Chili with Turkey, the ultimate fall dinner that’s nourishing, soul-warming, and totally doable even on your busiest weeknights.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Butternut Squash Chili with Turkey: The Cozy Weeknight Meal You Didn’t Know You Needed
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
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
1. 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.
2. Add in garlic. Stir until fragrant, then add in ground turkey. Cook until no longer pink.
3. Add in drained and rinsed kidney beans and black beans. Then stir in diced tomatoes and tomato sauce.
4. Add in spices: chili powder, cinnamon, cumin, smoked paprika, salt, and pepper.
5. Stir together until well combined, then add in cubed butternut squash.
6. 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.
7. Serve! Add greek yogurt, cheese, green onion, and chips for fun toppings.
Notes
You can use ground chicken instead of turkey, or add extra vegetables like zucchini or corn for added texture.
This chili freezes well—store in airtight containers for up to 3 months.
To make it vegetarian, omit the turkey and double the beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chili, butternut squash, turkey, fall, healthy, one-pot
