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Bowl of instant pot butternut squash chili on top of a linen

Butternut Squash Turkey Chili

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

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  • 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


  • 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!


  • 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!


Serving: 1g, Calories: 276kcal, Carbohydrates: 29g, Protein: 22g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 59mg, Sodium: 363mg, Fiber: 8g, Sugar: 7g

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!