Butternut Squash Turkey Chili
Butternut Squash Turkey Chili is hearty and delicious with ground turkey, butternut squash and plenty of warm spice flavor. It’s so easy to make and recipe includes both Instant Pot and stove top instructions!
It feels very strange sharing this Butternut Squash Turkey Chili with you in April. This dish has nothing to do with spring, but I’m sharing it nonetheless because I think we all need more meal inspiration utilizing long lasting produce and pantry ingredients, right?
See my list of 75 Pantry recipes here if you need even more ideas. 🙂
A few weeks ago, I created this recipe on the fly on my Instagram stories. I took a poll at the end asking if viewers were interested in the recipe, and 75% said “Heck Yes!”. So here it is!
It may be spring, but I’m not mad about eating a lot of soup and chili right now. They’re some of my favorite meals, and I love creating exciting new combinations.
I’ve made 2 batches of this chili in the past 2 weeks, and never got tired of it. I highly recommend eating it with a wedge of my skillet cornbread — it’s pure comfort food!
Why you’ll love this recipe:
- This is a very hearty chili and is a satisfying meal with or without cornbread!
- It’s full of warm spice flavor that’s complimented by the sweet butternut squash, kick of heat from cayenne pepper, and pop of freshness from cilantro and lime.
- The prep for this butternut squash chili may be done in advance, making meal prep even faster. The entire dish may be made ahead as it tastes even better the longer that it’s stored.
- You decide whether you’d like to make this recipe in the Instant Pot or on the stove top. It’s nice to have options!
- This recipe is easily customizable with whatever you have on hand. The butternut squash may be substituted with your favorite winter squash or sweet potato. Use tomato sauce in place of diced, and whatever veggies and beans that you have on hand. Make this a vegetarian butternut squash chili by omitting the ground turkey and bulking it up with more beans and veggies.
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.
- Olive oil. Substitute with any oil that you have on hand.
- Ground turkey. I use lean ground turkey, which contains dark and white turkey meat. 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.
- Red onion. I used red onion as it adds even more flavor, but use whatever you have on hand.
- Garlic. This recipe includes 3 cloves, but feel free to add as much or little as you wish. If you don’t have fresh garlic on hand, use 1/2 teaspoon garlic powder in place of every clove of fresh garlic.
- Chili powder. There are 2 tablespoons of chili powder in this recipe which may sound like a lot, but it’s not overly spicy. Chili powder is a blend of spices which typically includes chili powder, smoked paprika, cumin and oregano, but each individual blend is different.
- Smoked paprika. The smokiness of this paprika makes all the difference in flavor. Regular paprika may be substituted if you don’t have the smoked variety on hand.
- Ground cumin. Cumin adds a warm, earthy, nutty flavor.
- Cayenne pepper. This is where the real heat or spiciness comes from. I’ve included 1/4 teaspoon in this recipe for mild heat, so feel free to add more if you like your chili spicy!
- Butternut squash. The butternut squash is what sets this chili apart. The sweetness of the squash compliments the savory flavors so well, and gives it a boost of nutrition. If you don’t have butternut squash on hand, substitute it with pumpkin, kabocha squash or sweet potato.
- Red bell pepper. I love the color and sweetness that red bell pepper adds to this chili, but it may be substituted with green, yellow or omitted altogether.
- 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.
- Diced tomatoes. No chili is complete without tomatoes! I recommend using fire roasted diced tomatoes for maximum flavor.
- Kidney beans. The color and flavor of kidney beans work wonderfully in this chili, but feel free to use black beans, pinto beans or your favorite instead.
- Corn. Corn adds a pop of color, sweet flavor and texture to this chili. Both fresh or frozen corn work perfectly in this recipe.
- 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.
How to make this recipe
This chili recipe comes together quickly, so I recommend having all of your ingredients prepped beforehand.
Follow the instructions below to prepare the chili in the Instant Pot or stove top.
Stove top 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.
- Add the garlic and spices, and cook for 30 seconds, then add the butternut squash and bell pepper and cook for 1 minute more.
- Add the tomato paste, stock, diced tomatoes, beans, corn and salt and pepper to taste, and stir well to combine. Bring to a boil, then lower the heat to medium low and simmer for 20 minutes or until thickened and the squash is tender.
- Remove from heat and stir in the cilantro and lime, and adjust the seasoning as necessary.
Instant pot instructions
- 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.
How to serve this recipe
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.
Serve chili with a variety of toppings for your family or when entertaining.
Great chili toppings include:
- Sour cream or Greek yogurt
- Cheese
- Avocado
- Chopped red onion, green onions or chives
- Chopped cilantro or parsley
- Hot sauce
This butternut squash turkey chili is nice and hearty, so it’s completely satisfying on it’s own.
Serve it with the following homemade bread recipes below:
- Beer bread
- Honey cornbread muffins by Food Network
- Skillet cornbread
- Sweet potato biscuits
How to store chili
Store butternut squash chili in an air tight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Recipe notes
- Butternut squash may be substituted with your favorite winter squash or sweet potato. This recipe is customizable with any veggies or beans that you have on hand!
- Make this vegetarian butternut squash chili by omitting the ground turkey and adding 1-2 extra cans of beans.
- Store chili in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- 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!
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
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground turkey
- 1 medium red onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups cubed butternut squash
- 1 red bell pepper seeded and chopped
- 3 tablespoons tomato paste
- 1 cup low sodium chicken stock
- 15 ounce can diced tomatoes
- 14 ounce can kidney beans rinsed and drained
- 1 cup fresh or frozen corn
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
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.
- Add the garlic and spices, and cook for 30 seconds, then add the butternut squash and bell pepper and cook for 1 minute more.
- Add the tomato paste, stock, diced tomatoes, beans, corn and salt and pepper to taste, and stir well to combine. Bring to a boil, then lower the heat to medium low and simmer for 20 minutes or until thickened and the squash is tender.
- Remove from heat and stir in the cilantro and lime, and adjust the seasoning as necessary.
- Serve with optional toppings if desired and enjoy!
Notes
- 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.
- Butternut squash may be substituted with your favorite winter squash or sweet potato. This recipe is customizable with any veggies or beans that you have on hand!
- Make this vegetarian butternut squash chili by omitting the ground turkey and adding 1-2 extra cans of beans.
- Store chili in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
6 Comments on “Butternut Squash Turkey Chili”
This chili looks perfect, Marcie! We still have some chilly days here so I often reach for soup or something else cozy like this chili! It looks amazing!
Thanks Katherine and it sounds like your weather is great for cozy food! I think we’ve seen the last of the cold weather here!
This is absolutely comfort food at its best! And pairing it with cornbread sounds absolutely mouthwatering. We are heading into cooler temperatures now so I will be making a lot of stews, casseroles and chilis soon! Thanks so much for sharing, Marcie!
Sounds like you have perfect comfort food weather…it’s really starting to heat up here!
Huge butternut fan here! I love the idea of using it in a chili along with turkey – another favourite! Great ideas for the toppings too! I am craving this!
I think we have the same taste Alex! 🙂