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Butternut squash turkey chili in a bowl topped with avocado and sour cream.
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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!
Prep Time10 minutes
Cook Time35 minutes
Additional Time0 minutes
Total Time45 minutes
Course: Soups
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 194kcal
Author: Marcie

Equipment

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