Butternut Squash Turkey Chili is a healthy, easy butternut squash chili recipe that's packed with veggies and flavor! Includes Instant Pot 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!