Chili with Butternut Squash & Ground Turkey

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Chili with Butternut Squash & Ground Turkey

Introduction

This Chili with Butternut Squash & Ground Turkey is a hearty, wholesome twist on classic chili that combines lean ground turkey, tender chunks of butternut squash, and a rich blend of warming spices. It’s the ultimate cozy dish for cool nights, balancing savory and slightly sweet flavors with a satisfying texture that makes every spoonful deeply comforting.

Unlike traditional chili, which can be heavy or overly rich, this version is lighter yet just as filling thanks to the lean protein from turkey and the natural sweetness of roasted squash. The combination of chili spices, beans, and tomatoes creates a well-rounded flavor that’s smoky, robust, and gently spiced — the kind of comfort food that nourishes both body and soul.

It’s a perfect weeknight dinner that reheats beautifully for lunches or meal prep, and the one-pot preparation makes cleanup a breeze. Whether you’re serving it to family, guests, or just enjoying a warm bowl on your own, this chili promises comfort and satisfaction in every bite.

Why You’ll Love This Recipe

  • Wholesome & balanced: Packed with lean protein, fiber, and vitamins.
  • Perfect for cold weather: A cozy, warming meal that’s filling yet light.
  • One-pot wonder: Minimal cleanup and easy preparation.
  • Naturally sweet & savory: Butternut squash adds subtle sweetness that pairs perfectly with spices.
  • Meal-prep friendly: Stores well and tastes even better the next day.

Ingredients

For the Chili:

  • 1 tablespoon olive oil
  • 1 pound (450 g) ground turkey
  • ½ teaspoon cayenne pepper (optional, for spice)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup (150 g) diced carrots
  • 3 cups (400 g) peeled and cubed butternut squash
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • ½ teaspoon ground cinnamon (optional, for warmth)
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • Juice of ½ lime (for brightness)

Optional Garnishes:

  • Fresh cilantro, chopped
  • Diced avocado
  • Shredded cheese or vegan cheese
  • Plain Greek yogurt or sour cream
  • Lime wedges

Step-by-Step Instructions

1. Prepare the Butternut Squash (10 minutes)

Peel and dice the butternut squash into ½-inch cubes for even cooking. If using pre-cut squash, check that the pieces are uniform in size. This ensures they become perfectly tender without falling apart during simmering.

2. Brown the Turkey (5–7 minutes)

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the ground turkey, breaking it apart with a spatula as it cooks. Continue until it’s browned and no longer pink, about 5–7 minutes. Season lightly with salt and pepper. Remove the turkey and set aside on a plate.

3. Sauté the Vegetables (7 minutes)

In the same pot, add a touch more olive oil if needed, then toss in the diced onion, bell pepper, and carrots. Cook until softened, about 5–7 minutes. Add the minced garlic and cook another 30 seconds, stirring constantly to prevent burning.

4. Build the Flavor Base (3 minutes)

Stir in tomato paste, chili powder, cumin, smoked paprika, and cinnamon. Let the spices toast for 1–2 minutes to release their full aroma. This step adds depth and richness to the chili and prevents it from tasting flat.

5. Combine Ingredients (5 minutes)

Return the browned turkey to the pot, then add the diced butternut squash, black beans, kidney beans, crushed tomatoes, and broth. Stir well to combine all ingredients and coat them in the spiced tomato mixture. Bring the chili to a gentle boil over medium-high heat.

6. Simmer the Chili (25–30 minutes)

Reduce the heat to low and cover partially with a lid. Let the chili simmer for about 25–30 minutes, stirring occasionally, until the squash is tender and the flavors meld together. If the chili becomes too thick, add a splash more broth to reach your desired consistency.

Taste and adjust seasonings — add more salt, pepper, or chili powder to balance the flavors. Stir in lime juice at the end to brighten the dish and enhance the spice notes.

7. Serve and Garnish (5 minutes)

Ladle the chili into bowls and top with your favorite garnishes. Chopped cilantro, diced avocado, or a dollop of yogurt adds freshness, while a squeeze of lime cuts through the richness. Serve warm with crusty bread, rice, or cornbread for a complete meal.

Expert Tips & Tricks

  • Batch cooking tip: Double the recipe and freeze half for easy weeknight meals.
  • Texture variation: Mash a few cubes of squash into the chili while simmering for a creamier texture.
  • Make it spicier: Add chipotle powder or diced jalapeño for extra heat.
  • Shortcut method: Use pre-diced frozen butternut squash to save prep time.
  • Add greens: Stir in chopped spinach or kale in the final minutes for added color and nutrients.

Variations & Customizations

  • Sweet Potato Substitute: Replace butternut squash with diced sweet potatoes for a similar sweetness.
  • Vegan Option: Swap turkey for plant-based crumbles or lentils and use vegetable broth.
  • Smoky Southwest Style: Add roasted corn, green chilies, or a dash of adobo sauce.
  • Autumn Harvest Twist: Mix in diced apple or pear for a subtle sweet note that complements the spices.
  • Creamy Texture: Stir in 2 tablespoons of coconut milk for a luscious finish.

Serving Suggestions

Serve this chili with warm cornbread, brown rice, or quinoa for a hearty, balanced meal. For gatherings, set up a “chili bar” with various toppings like avocado, jalapeños, lime wedges, or shredded cheese so everyone can customize their bowl.

This chili also makes an excellent meal prep option. Portion it into containers and pair it with a side salad for a ready-to-go lunch that stays satisfying throughout the week.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Cool completely, then transfer to freezer-safe containers for up to 3 months.
  • Reheat: Warm gently on the stove or microwave, adding a splash of broth if it thickens too much.

Health Benefits

This chili offers a nutritious balance of macronutrients and vitamins:

  • Ground turkey provides lean protein to keep you full.
  • Butternut squash adds fiber, beta-carotene, and vitamin A.
  • Beans supply plant-based protein and complex carbs for sustained energy.
  • Spices like cumin and paprika contain antioxidants that support overall wellness.

It’s a satisfying comfort food that supports a balanced, health-conscious lifestyle.

Conclusion

The Chili with Butternut Squash & Ground Turkey is a perfect fusion of hearty comfort and wholesome nutrition. It’s warm, flavorful, and beautifully balanced — the earthy richness of turkey pairs seamlessly with the subtle sweetness of roasted squash and the depth of smoky spices.

Whether you’re cooking for a crowd, preparing ahead for the week, or simply craving a bowl of nourishing comfort, this chili hits every mark. It’s proof that healthy meals don’t have to sacrifice flavor — they just need a little creativity and a lot of heart.

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