Butternut Squash Turkey Chili is made with ground turkey, butternut squash, and plenty of warm spices. This meal is hearty, comforting, and it comes together quickly. It’s great for meal prep dinner and it’s freezer friendly!

Turkey and butternut squash chili in a bowl.

My idea of comfort food on a cold winter night is a hearty bowl of chili and a wedge of my skillet cornbread. It just doesn’t get much better does it?

My ground chicken chili and white bean turkey chili recipes are two of my favorites. They’re a bit lighter yet they’re every bit as satisfying as my Guinness beef chili.

One day I had the idea to use some leftover butternut squash in chili, and this Butternut Squash Turkey Chili was born.

The sweetness of the butternut squash paired so well with the ground turkey and warm spices that this recipe quickly became a favorite.

The addition of the squash makes it even heartier, and that’s never a bad thing.

One of the best things about chili is that it tastes even better the next few days after, so it’s great for meal prep.

Or is the best part piling on the toppings? You decide. 🙂

Turkey chili with butternut squash in a Dutch oven.
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Why you’ll love this recipe

  • This is a very hearty chili recipe that makes a satisfying meal with or without cornbread!
  • The prep for this butternut squash chili may be done in advance, making meal prep even faster. 
  • The entire recipe may be made ahead as it tastes even better the longer that it’s stored.
  • It’s a flexible recipe that’s easy to customize based on your personal preferences or the ingredients you have on hand.

Recipe ingredients

There are a considerable amount of ingredients in this chili recipe, but they’re all necessary in order to create layers of flavor. 

Most of the ingredients listed for this butternut squash turkey chili are pantry staples, and the remaining ingredients may be customized with what you have on hand.

Turkey butternut squash chili ingredients.
  • Ground turkey. Lean ground turkey includes dark and white meat, and typically contains 8 grams of fat per serving. The fat content keeps the meat from drying out more quickly, and the dark meat adds more flavor. If you’re watching your fat content, use ground turkey breast.
  • Aromatics. Red onion adds even more flavor than white onion to this chili, and garlic is a must in my opinion. Sub with your favorite variety of onion, and use 1 teaspoon garlic powder in place of fresh garlic if necessary
  • Spices and oregano. I’ve used a combination of chili powder, smoked paprika, ground cumin and cayenne pepper for plenty of warm spice flavor and a bit of heat. Dried oregano adds earthy, aromatic flavor.
  • Butternut squash. The sweet, nutty flavor of butternut squash is the perfect compliment to the savory flavors in the chili. Choose pre-cut butternut squash for a time saver, or see my post on how to peel and cut butternut squash to prep it yourself and save money.
  • Tomato paste. This is a thick, rich concentrate that adds umami, or savory flavor, to this chili.  I use this in place of tomato sauce in order to get maximum tomato flavor without making my chili overly saucy.
  • Chicken stock. The stock is another way to get a layer of flavor into the butternut squash turkey chili and keep it from getting too thick. Vegetable stock or water may be substituted. If you like your chili on the thinner side, add up to a 1/2 cup more stock.
  • Diced tomatoes. I recommend using fire roasted diced tomatoes for maximum flavor.
  • Kidney beans. Not shown in the photo above. The color and flavor of kidney beans work wonderfully in this chili, but feel free to use black beans, pinto beans, or your favorite variety instead.
  • Cilantro. Cilantro adds freshness and color. If you’re not a fan, substitute it with parsley or omit it altogether.
  • Lime. The acid and flavor of fresh lime juice really make the flavors of this chili pop.

See the recipe card below for the full list of ingredients and quantities.

How to make this turkey and butternut squash chili

There are a few ingredients included in this recipe, so gather them all before starting as chili prep goes very quickly!

Pro tip: Prep your ingredients in advance to make this recipe go even more quickly on busy nights.

See the recipe card below for full instructions.

How to make turkey chili with butternut squash.
  1. Heat the olive oil in a large pot or Dutch oven. Add the ground turkey, break into chunks and cook for 3 minutes. Add the onion and cook for 5 minutes more, then add the garlic and spices, cook for 30 seconds longer. Add the tomato paste, stir to combine, and cook for 1 minute.
  2. Add the butternut squash, stock, diced tomatoes, salt and pepper and stir. Bring to a boil.
  3. Add the beans, then lower the heat to medium low and simmer until thickened and the squash is tender, about 20-25 minutes.
  4. Remove from heat and stir in the cilantro and lime, and adjust the seasoning as necessary.
Turkey butternut squash chili in pan with wooden spoon.

Recipe FAQs

Can I replace the butternut squash with another type of squash?

Yes, this recipe is generally very easy to customize using whatever you have on hand. 

For example, the butternut squash may be substituted with your favorite winter squash (we also love pumpkin and kabocha squash), or use sweet potato. 

Can the ground turkey be omitted or substituted?

You may replace the ground turkey with ground chicken, if desired.

Or make this a vegetarian butternut squash chili by omitting the ground turkey and bulking it up with more beans and veggies.

How long does the chili last?

Store the turkey and butternut squash chili in an air tight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Serving suggestions

The wonderful thing about chili is that the toppings may be customized to suit each individual’s tastes, and they can be changed up to make each and every bowl different from the last.

Recipe notes

  • Pro tip: Prep your ingredients in advance to make this recipe go even more quickly on busy nights.
  • Butternut squash may be subbed with your favorite cubed winter squash such as kabocha squash or pumpkin, or sweet potato.
  • For a spicier chili, add extra cayenne pepper to the recipe. (Start by adding 1/8 teaspoon more, then increase from there.)
  • Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Butternut squash turkey chili in a bowl topped with avocado and sour cream.

More chili recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Butternut squash turkey chili in a bowl topped with avocado and sour cream.

Butternut Squash Turkey Chili

Butternut Squash Turkey Chili is made with ground turkey, butternut squash, and plenty of spices. It's hearty, delicious, and so easy to make! It's great for meal prep dinner and it's freezer friendly!
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Ingredients

  • 1 tablespoon olive oil
  • 1 lb. lean ground turkey
  • 1 medium red onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper add more for extra spice
  • 3 tablespoons tomato paste
  • 1.5 cups cubed butternut squash about 1/2" cubes; see note 3
  • 1 cup chicken stock add another 1/2 cup for thinner chili
  • 15 ounces fire roasted diced tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 ounces kidney beans rinsed and drained
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Instructions 

  • Heat the olive oil in a large pot or Dutch oven. Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 3 minutes, then add the onion and cook for 5 minutes longer.
    1 tablespoon olive oil, 1 lb. lean ground turkey, 1 medium red onion
  • Add the garlic and spices, and cook for 30 seconds, then add the tomato paste and cook 1 minute more.
    3 cloves garlic, 2 tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 3 tablespoons tomato paste
  • Add the butternut squash, chicken stock, diced tomatoes, salt and pepper and stir well to combine. Bring to a boil, then add the beans. Lower the heat to medium low and simmer for 20-25 minutes or until thickened and the squash is tender.
    1.5 cups cubed butternut squash, 1 cup chicken stock, 15 ounces fire roasted diced tomatoes, 1 teaspoon salt, 14 ounces kidney beans, 1/4 teaspoon black pepper
  • Remove from heat and stir in the cilantro and lime, then taste and adjust the seasoning as needed. Serve with your favorite toppings and enjoy!
    1/4 cup chopped cilantro, 2 tablespoons fresh lime juice

Notes

  1. Pro tip:  Prep the veggies in advance to make this meal go even more quickly on busy nights.
  2. To make in the Instant Pot, follow the instructions for Steps 1-2 on Sauté mode. After adding the ingredients in Step 3, secure the lid and cook at High Pressure for 5 minutes. It will take the Instant Pot 10-15 minutes to come to pressure. Quick release the pressure, and add cilantro and lime.
  3. Butternut squash may be substituted with your favorite winter squash or sweet potato. 
  4. Store chili in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  5. Garnish the chili with a variety of toppings to change things up — avocado, hot sauce, cheese, sour cream and green onions are all great ideas!

Nutrition

Serving: 1serving, Calories: 194kcal, Carbohydrates: 22g, Protein: 20g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 495mg, Potassium: 642mg, Fiber: 6g, Sugar: 4g, Vitamin A: 4021IU, Vitamin C: 11mg, Calcium: 70mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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