Butternut Squash Turkey Chili

Why You’ll Love This Butternut Squash Turkey Chili

As the leaves turn golden and the air crisps, nothing feels more comforting than a warm, hearty bowl of chili. This Butternut Squash Turkey Chili is a celebration of fall’s best flavors — sweet roasted butternut squash, lean turkey, protein-packed beans, and a blend of cozy spices. It’s nutrient-dense, satisfying, and perfect for nourishing your body after a busy day.

Unlike traditional chili, this recipe uses no pork, bacon, wine, beer, or whisky, making it a clean, wholesome meal everyone can enjoy. It’s ideal for meal prep, family dinners, or a festive autumn gathering.

Ingredients for Butternut Squash Turkey Chili

• 2 tablespoons olive oil

• 1 medium butternut squash (about 3 cups cubed)

• 1 pound lean ground turkey (93% lean recommended)

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cinnamon (adds warm fall depth)

• 1/4 teaspoon cayenne pepper (optional for heat)

• Salt and freshly ground black pepper, to taste

• 1 can (28 oz) diced tomatoes (no salt added)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 2 cups low sodium vegetable or chicken broth

• Fresh cilantro or parsley for garnish

Equipment Needed

• Baking sheet

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon or spatula

• Knife and cutting board

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Toss the squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and lightly caramelized, flipping halfway through. Roasting brings out the natural sweetness and adds depth to the chili.

Step 2: Brown the Ground Turkey

While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and bell peppers, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute. Then add the ground turkey, breaking it apart with a spoon. Cook until browned and no longer pink, about 8 minutes.

Step 3: Add the Spices

Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne (if using), salt, and black pepper. Let the spices toast with the turkey and vegetables for 2-3 minutes to release their aroma.

Step 4: Combine Tomatoes, Beans, and Broth

Pour in the diced tomatoes with their juices, drained black beans, kidney beans, and broth. Stir to combine everything well.

Step 5: Add Roasted Butternut Squash

Once the butternut squash is done roasting, fold it gently into the chili. Bring the mixture to a simmer, then reduce the heat to low. Cover partially and let cook for 30-40 minutes, stirring occasionally, until the flavors meld and the chili thickens.

Step 6: Taste and Adjust

Taste the chili and adjust seasoning with additional salt, pepper, or chili powder if needed. For a thicker consistency, simmer uncovered for another 10 minutes.

Step 7: Serve and Garnish

Serve the chili in bowls garnished with fresh cilantro or parsley. It pairs beautifully with a side of cornbread, a crisp salad, or tortilla chips.

Why Butternut Squash Works Perfectly in Chili

Butternut squash adds natural sweetness and creaminess that balances the heat and spices of chili. It’s packed with vitamins A and C, fiber, and antioxidants, making your meal more nutrient-rich. Roasting the squash caramelizes its sugars, adding complexity to every bite.

Nutrition Highlights

• Lean protein from turkey supports muscle repair and satiety.

• Fiber-rich beans and squash aid digestion and heart health.

• Antioxidant-packed spices help reduce inflammation.

• Low in saturated fat and added sodium when using fresh ingredients.

Tips for Success

• Use fresh, quality turkey: Lean and flavorful ground turkey ensures the chili is hearty but healthy.

• Roast the squash: Don’t skip roasting! It’s key to maximizing flavor and texture.

• Beans: Always rinse canned beans to reduce sodium and improve taste.

• Customize spice levels: Adjust cayenne and chili powder according to your heat preference.

• Meal prep friendly: This chili tastes even better the next day, perfect for batch cooking.

Variations and Add-Ins

• Vegetarian version: Omit turkey and add extra beans or cubed firm tofu.

• Add greens: Stir in chopped kale or spinach near the end of cooking for added nutrients.

• Top with avocado: Creamy avocado slices complement the chili’s warm spices.

• Use ground chicken: A milder alternative to turkey.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze portions in freezer-safe containers or bags for up to 3 months.

• Reheat: Warm gently on the stove or microwave until heated through. Add a splash of broth if needed to loosen consistency.

Frequently Asked Questions (FAQs)

Is butternut squash good in chili?

Yes! It adds a lovely sweetness and creamy texture that pairs wonderfully with savory turkey and spices.

Can I make this chili in a slow cooker?

Absolutely! Brown the turkey and sauté veggies first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Can I use fresh tomatoes instead of canned?

Yes, use about 4-5 large ripe tomatoes, peeled and chopped. You may need to cook the chili a bit longer for the flavors to meld.

Is this recipe gluten-free?

Yes! All ingredients are naturally gluten-free, just be sure to check your broth and canned goods for any additives.

How spicy is this chili?

This recipe has a moderate warmth from chili powder and optional cayenne, but you can adjust to suit your taste.

Serving Suggestions

• Serve with warm cornbread or crusty whole-grain bread.

• Top with fresh herbs, diced avocado, or a squeeze of lime for brightness.

• Pair with a simple green salad dressed in lemon vinaigrette for a balanced meal.

Conclusion

This Butternut Squash Turkey Chili is the perfect fall harvest recipe: wholesome, nutrient-packed, and bursting with cozy seasonal flavors. It’s a healthy twist on classic chili that’s both family-friendly and satisfying, without any pork, bacon, or alcohol. Whether you’re meal prepping for the week or looking for a warm dinner on a crisp autumn night, this chili will quickly become a seasonal favorite.

Give it a try and savor the flavors of fall in every hearty bite!