Butternut Squash Chili with Turkey is that cozy, comforting meal that hugs you from the inside out—without the guilt trip. When the weather cools down and you’re craving something hearty but still light enough to keep you feeling good, this chili hits all the right notes.
The sweet butternut squash balances beautifully with lean ground turkey and smoky spices, creating a flavor-packed bowl that’s as nutritious as it is satisfying. And here’s the best part: it’s done in just 45 minutes, making it perfect for busy weeknights when you’d rather be wrapped in a blanket than standing at the stove. Whether you’re feeding a crowd or meal-prepping for the week, this Butternut Squash Chili with Turkey delivers comfort, warmth, and plenty of leftovers (if you’re lucky).
Table of Contents
What is Butternut Squash Chili with Turkey?
Butternut Squash Chili with Turkey is a wholesome twist on traditional chili. Instead of relying on heavy beef and loads of beans, this version brings in sweet, tender butternut squash and lean ground turkey for a lighter, healthier take. The squash adds a creamy texture and a subtle sweetness that balances out the chili spices—cinnamon, cumin, and smoked paprika make it sing. Each bite is cozy, layered, and full of flavor without feeling overdone. This dish is a favorite among families who want something that feels indulgent but still supports healthy eating goals. Whether you’re a chili traditionalist or just chili-curious, this recipe will make you rethink what “comfort food” really means.
Reasons to Try Butternut Squash Chili with Turkey
If you’ve ever wished for a chili that’s hearty but won’t leave you feeling sluggish, this is it. Butternut Squash Chili with Turkey gives you all the comforting flavors of a classic bowl—rich tomato base, warming spices, satisfying protein—without being overly heavy. Plus, it’s naturally gluten-free and packed with fiber, vitamins, and lean protein. It’s an easy win for busy parents trying to sneak in more veggies, or for anyone looking for a simple, one-pot meal that reheats like a dream. The butternut squash also adds a little fall flair, making it perfect for chilly nights, game days, or meal prep Sundays. You’ll love how it tastes even better the next day!
Ingredients Needed to Make Butternut Squash Chili with Turkey
- 2 tbsp avocado oil or olive oil
- ½ white onion, chopped small
- 1 green pepper, chopped small
- 3 cloves garlic, minced
- 1.5 lbs ground turkey
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp cinnamon
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 5–6 heaping cups diced butternut squash
- 2 cups chicken or vegetable stock
Instructions to Make Butternut Squash Chili with Turkey
Ready to create a cozy, flavor-packed meal that’ll make your kitchen smell like fall in a pot? Let’s walk through how to make Butternut Squash Chili with Turkey step by step — from chopping to simmering — so you can bring this hearty dish to life without stress or guesswork.
Step 1: Prep Your Ingredients Like a Pro
Before you turn on the stove, take a few minutes to chop everything — onions, green pepper, and butternut squash. This makes the cooking process smooth and keeps you from feeling rushed later. If chopping butternut squash feels intimidating (we’ve all been there), check out my guide in the Ground Turkey Sweet Potato Skillet recipe, where I share easy tips for cutting hearty veggies safely and quickly.
Dice your onions and peppers small so they soften evenly, and aim for uniform butternut squash cubes — around ¾ inch is perfect. Once everything’s prepped, keep ingredients in separate bowls for easy access during cooking.
Step 2: Sauté the Aromatics for Flavor
Heat 2 tablespoons of avocado or olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once warm, add the chopped onions and green peppers. Sauté for 3–4 minutes, stirring occasionally, until the veggies soften and the onions turn slightly translucent.
Next, add the minced garlic and cook for another 30 seconds — just until fragrant. This short but important step unlocks deep, rich flavor right at the start. For more tips on building flavor with aromatics, see my Creamy Mushroom Spinach Soup, where I explain how simple sautéing tricks can elevate everyday meals.
Step 3: Brown the Ground Turkey to Perfection
Add 1.5 pounds of ground turkey to the pot with the sautéed veggies. Using a wooden spoon or spatula, break the meat into small crumbles as it cooks. Continue stirring for about 5–7 minutes, until there’s no pink left.
This step-by-step process is key for developing that hearty, savory base that balances beautifully with the sweetness of the squash later. Browning the turkey well gives your chili depth and richness without needing extra fat or cream.
Step 4: Add the Beans, Tomatoes, and Sauce
Now it’s time to bring the classic chili goodness together. Pour in your drained and rinsed kidney beans, black beans, diced tomatoes, and tomato sauce. Stir everything gently until it’s evenly combined.
This combo creates the thick, velvety texture we all love in chili. If you want to try another protein-packed, bean-forward recipe, don’t miss my High Protein Chickpea Chicken Soup — it’s another cozy favorite that pairs perfectly with cold weather nights.
Step 5: Spice It Up and Add the Butternut Squash
Here comes the fun part — seasoning! Add chili powder, cinnamon, cumin, smoked paprika, salt, and pepper. Stir until everything is coated in those fragrant spices.
Next, toss in the diced butternut squash and give it a good mix. The squash will soak up those warm spices and start to soften as it cooks. This step-by-step layering of ingredients helps the flavors marry beautifully, resulting in a chili that tastes like it’s been simmering all day.
If you’d like to adjust the spice level, check out my Turkey Chili Recipe, where I share tips on customizing chili heat and balancing flavors naturally.
Step 6: Simmer Slowly for Comfort in a Bowl
Pour in 2 cups of chicken (or vegetable) stock, and stir to combine. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20–25 minutes.
This step-by-step simmering process allows the butternut squash to soften perfectly while thickening the chili to that crave-worthy consistency. Stir occasionally to prevent sticking and to check the squash’s tenderness — it should be easily pierced with a fork.
If you’re looking for another one-pot comfort meal that simmers to perfection, you’ll love my Slow Cooker Chicken Tortilla Soup. It has that same hands-off, easy-going feel that makes weeknight cooking stress-free.
Step 7: Serve and Make It Your Own
Once your chili is thick, rich, and the squash is fork-tender, turn off the heat and let it cool slightly. Ladle the Butternut Squash Chili with Turkey into bowls, and now comes the fun — toppings!
Try Greek yogurt for creaminess, shredded cheese for meltiness, diced avocado for freshness, or crushed tortilla chips for crunch. This step-by-step approach to garnishing lets everyone at the table customize their bowl exactly how they like it.
For a cozy meal pairing, serve it with my Chicken and Orzo Tomato Soup or a slice of homemade cornbread. Trust me — once you’ve made this once, it’ll become a fall favorite you’ll crave again and again.
Bonus Step: Make It Ahead and Reheat Like a Pro
This chili tastes even better the next day, so don’t hesitate to make it in advance. Store leftovers in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop with a splash of broth to refresh the texture.
If you love make-ahead recipes, check out my Creamy Leftover Turkey Wild Rice Soup — it’s another comforting dish that proves leftovers can be downright luxurious.
What to Serve with Butternut Squash Chili with Turkey
This chili is delicious on its own, but if you want to make it a full meal, try pairing it with a warm slice of cornbread or a simple side salad. For a cozy dinner spread, serve it alongside my Easy Chicken Tortilla Soup or Ground Turkey Sweet Potato Skillet. The savory, smoky notes also go great with roasted veggies or crispy baked potatoes. If you’re in a “soup and sandwich” mood, this pairs beautifully with my Tomato Spinach Grilled Cheese Bread Bowl.
Key Tips for Making Butternut Squash Chili with Turkey
- Cut the squash evenly. Even cubes cook faster and soften at the same rate.
- Taste before serving. Chili flavor deepens as it cooks—adjust salt or spices near the end.
- Go bold with toppings. Don’t hold back—Greek yogurt, avocado slices, or even a squeeze of lime adds freshness.
- Use leftovers wisely. This chili thickens overnight, making it ideal for tacos or burrito bowls the next day.
- Spice it up. Want extra heat? Add jalapeño or red pepper flakes when cooking the onion.
Storage and Reheating Tips for Butternut Squash Chili with Turkey
Let your chili cool completely before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days and freezes well for up to 3 months. When reheating, add a splash of broth or water to loosen the texture and warm it gently on the stovetop over medium heat. If using a microwave, heat in one-minute intervals, stirring in between to avoid uneven heating. This recipe is a great option for batch cooking—perfect for busy weeks when you need a nourishing meal in minutes.
FAQs
Can I make this vegetarian?
Absolutely! Swap the turkey for lentils or quinoa and use vegetable broth.
Can I use frozen butternut squash?
Yes, just add it straight in—no need to thaw. It might cook a few minutes faster.
Can I make it in a slow cooker?
Definitely. Brown the turkey first, then toss everything into the slow cooker and cook on low for 6–7 hours.
What’s the best topping combo?
Greek yogurt, shredded cheddar, and crushed tortilla chips never fail.
Final Thoughts
Butternut Squash Chili with Turkey isn’t just a recipe—it’s a weeknight lifesaver. It’s warm, filling, and packed with flavors that make you feel like you’re eating something indulgent, even though it’s loaded with goodness. Perfect for meal prep, cozy dinners, or feeding a hungry crowd, it’s one of those recipes that makes you feel proud to have in your rotation. Next time you crave something comforting but wholesome, remember this bowl of cozy goodness waiting for you.
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Butternut Squash Chili with Turkey – Cozy, Healthy, and Delicious
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Craving something warm and filling but equally nutritious and satisfying? This Butternut Squash Chili with Turkey uses classic chili ingredients and hearty squash to deliver a cozy, flavor-packed meal.
Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 white onion, chopped small
- 1 green pepper, chopped small
- 3 cloves garlic
- 1.5 lb ground turkey
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) 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 vegetable stock
Instructions
1. In a dutch oven or large saucepan, heat avocado oil over medium-high heat. Add chopped onion and green pepper. Sauté for 3-4 minutes until beginning to soften.
2. Add garlic and stir until fragrant. Add ground turkey and cook until no longer pink.
3. Stir in the kidney beans, black beans, diced tomatoes, and tomato sauce.
4. Add chili powder, cinnamon, cumin, smoked paprika, salt, and pepper. Stir until well combined.
5. Add the diced butternut squash and pour in the chicken or vegetable stock.
6. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes or until the squash is fork-tender.
7. Serve hot. Optionally top with Greek yogurt, cheese, green onions, or chips.
Notes
This chili is naturally gluten-free and great for meal prep.
Feel free to adjust the spice level by increasing chili powder or adding a dash of hot sauce.
Can be frozen in portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
