You know those days? The ones where the air gets a little crisper, the leaves start doing their dramatic autumn dance, and all you want is something warm, comforting, and utterly delicious to tuck into? That’s precisely when my mind immediately goes to this turkey squash chili. It’s not just a meal; it’s practically a cozy blanket you can eat. I’ve been making variations of this for years, and it’s become an absolute staple in my house, especially as the cooler months roll in. It’s got all the hearty, satisfying goodness of a traditional chili, but with that subtle sweetness and creamy texture that butternut squash brings. Honestly, if you love a good bowl of chili but are looking for something a little different, something that feels both wholesome and indulgent, this is your recipe. It’s a total lifesaver on busy weeknights when the last thing I want to do is spend hours in the kitchen, but still want something that feels special and made with love. It’s the kind of dish that makes the whole house smell amazing, drawing everyone in with its rich aroma.
What Is Turkey & Butternut Squash Chili?
So, what exactly *is* this magical concoction? Think of it as your favorite comforting chili, but with a brilliant twist. We’re swapping out some of the traditional meat for lean ground turkey, which keeps things lighter and incredibly tender. The real star, though, is the butternut squash. When it’s cooked down, it becomes wonderfully creamy and adds a beautiful natural sweetness that perfectly balances the savory spices. It’s essentially a hug in a bowl, packed with flavor and goodness. The name itself, turkey squash chili, tells you pretty much everything you need to know. It’s a chili, but with turkey and squash. Simple, right? But the way these ingredients come together is anything but basic. It’s a symphony of textures and tastes that feels both familiar and excitingly new. It’s hearty enough to be a main course, yet sophisticated enough to impress your guests.
Why You’ll Love This Recipe
Oh, where do I even begin with why you’ll adore this turkey squash chili? Let’s count the ways! First and foremost, the flavor is just out of this world. You get that classic chili warmth from the spices – cumin, chili powder, a hint of smoked paprika – but then that gentle, almost caramel-like sweetness from the butternut squash swoops in. It’s not overly sweet, mind you; it just adds this incredible depth and complexity. The ground turkey is lean and tender, making it a lighter option than beef, but just as satisfying. And the squash? It breaks down beautifully, creating this naturally creamy texture that’s just divine. I often compare it to a really good, rustic soup, but with the satisfying heartiness of a chili.
Then there’s the simplicity of it all. Honestly, this is one of those recipes that feels far more complicated than it actually is. You chop a few things, toss them in a pot, and let it simmer away. It’s a one-pot wonder for the most part, which, let’s be honest, is a massive win in my book. Less cleanup always equals a happy cook! It’s also surprisingly budget-friendly. Ground turkey and butternut squash are typically quite affordable, especially when bought in season. You can really stretch this recipe to feed a crowd without breaking the bank. And versatility? Oh, it’s got that in spades. Serve it over rice, with cornbread, or just in a bowl with a dollop of sour cream and some fresh cilantro. You can easily adapt the spice level to your liking, too. What I love most about this chili is that it feels like a truly nourishing meal, one that warms you from the inside out. It’s wholesome, comforting, and incredibly delicious – a trifecta of dinner perfection!
How to Make Turkey & Butternut Squash Chili
Quick Overview
This turkey squash chili comes together with just a few key steps: sautéing aromatics and turkey, adding your veggies and liquids, letting it simmer to meld those glorious flavors, and finally, serving it up piping hot. It’s remarkably straightforward, proving that you don’t need hours of active cooking time to create something truly spectacular. The magic happens during that low and slow simmer, where the butternut squash softens and infuses the entire pot with its subtle sweetness and creamy essence, all while the spices work their warming charm. Trust me, the aroma alone will have everyone gathering in the kitchen!
Ingredients
For the Chili Base:
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1.5 pounds lean ground turkey
1 large butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1/2-inch cubes
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup low-sodium chicken or vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for a little heat)
Salt and freshly ground black pepper to taste
For Serving (Optional but Recommended!):
Shredded cheddar cheese
Sour cream or plain Greek yogurt
Chopped fresh cilantro
Diced avocado
Lime wedges
Step-by-Step Instructions
Step 1: Sauté Aromatics and Turkey
Grab a large Dutch oven or a heavy-bottomed pot. Heat the olive oil over medium heat. Add your chopped onion and cook until it’s softened and translucent, about 5-7 minutes. You don’t want it browned, just tender. Then, toss in the minced garlic and cook for another minute until fragrant – be careful not to burn it! Now, add the ground turkey to the pot. Break it up with your spoon and cook until it’s nicely browned. Drain off any excess grease if you need to. This step builds the foundation of flavor for our chili, so don’t rush it!
Step 2: Add the Squash and Tomatoes
Toss in your cubed butternut squash. Give it a good stir to coat it with the turkey and onion mixture. Now, pour in the crushed tomatoes. This is where things start to look like chili! Stir everything together really well. The crushed tomatoes will help start softening the squash.
Step 3: Introduce Beans, Broth, and Spices
Rinse and drain your kidney beans and black beans, and add them to the pot. Pour in the chicken or vegetable broth. It might seem like a lot of liquid, but it’s what helps everything meld together and cook the squash perfectly. Now for the spices: add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you’re using it. Stir everything thoroughly to distribute the spices evenly. This is the moment where the aroma really starts to bloom!
Step 4: Simmer and Let the Magic Happen
Bring the chili to a gentle simmer. Once it’s bubbling slightly, reduce the heat to low, cover the pot, and let it cook for at least 30-45 minutes. The longer it simmers, the more the flavors will deepen and the squash will become incredibly tender. Stir occasionally to prevent anything from sticking to the bottom. You’re looking for the squash to be fork-tender and the chili to have thickened slightly. If it gets too thick for your liking, you can always add a little more broth or water.
Step 5: Season and Taste
This is a crucial step! Once everything is tender and the flavors have had a chance to meld, taste your chili. Add salt and freshly ground black pepper as needed. This is where you personalize it. Does it need a little more heat? A pinch more cumin? This is your chance to make it perfect for your palate.
Step 6: Serve and Enjoy
Ladle the hearty turkey squash chili into bowls. Now for the fun part: the toppings! I absolutely love topping mine with a generous sprinkle of shredded cheddar cheese, a dollop of cool sour cream (or Greek yogurt for a healthier twist), some fresh cilantro for brightness, a few cubes of creamy avocado, and a squeeze of lime. It’s the perfect finishing touch. This chili is amazing served hot!
What to Serve It With
This turkey squash chili is practically a meal on its own, but let’s talk about the fun accompaniments that really elevate the experience. For a cozy breakfast or brunch, I sometimes serve a small bowl with a side of my favorite cornbread. The slightly sweet, crumbly cornbread is the perfect foil to the rich chili. If you’re feeling a bit fancier for brunch, a simple green salad with a light vinaigrette on the side adds a refreshing contrast.
As a main dinner course, it’s spectacular. Of course, the classic is a warm, crusty bread for dipping – sourdough is a personal favorite in my house. Or, serve it over fluffy white rice or quinoa for an extra hearty meal. For dessert? Honestly, this chili is so satisfying, you might not even need dessert! But if you’re craving something sweet, a simple apple crumble or a slice of cinnamon-spiced pear cake would be divine. For a more casual snack, I often just grab a spoon and enjoy it straight from the pot while watching a movie. The key is to have fun with it and pair it with whatever makes you feel happy and comfortable!
Top Tips for Perfecting Your Turkey & Butternut Squash Chili
Making this chili is pretty forgiving, but there are a few little tricks I’ve picked up over the years that make it truly shine. First, when it comes to the butternut squash, aim for cubes that are roughly the same size. This ensures they cook evenly. I like to cut mine into about 1/2-inch pieces. If they’re too small, they can turn to mush; too big, and they might stay too firm.
When you’re mixing the ingredients, don’t be tempted to overcook the ground turkey initially. You want it browned, but you don’t need to cook it through completely at that stage, as it will finish cooking in the chili. And for the spices, I always recommend adding them to the pot *before* the liquid. Toasting them slightly in the residual heat of the turkey and onions can really bring out their fragrance and flavor. If you’re not a fan of kidney beans, no worries! I’ve made this with cannellini beans or even pinto beans, and it’s delicious. The key is to rinse and drain them well so they don’t make your chili too salty.
For the spice level, start with the recommended amount of chili powder and cayenne, and then taste and adjust. You can always add more heat, but you can’t easily take it away! If you find it’s not quite spicy enough, a pinch of red pepper flakes or a dash of your favorite hot sauce stirred in at the end works wonders. And if your chili seems a little too thin for your liking, just let it simmer uncovered for the last 15-20 minutes of cooking time to allow some of the liquid to evaporate and the chili to thicken up naturally. I’ve also experimented with adding a tablespoon of unsweetened cocoa powder along with the other spices – it sounds odd, but it adds an incredible depth of flavor that you can’t quite place, but you know it’s there!
Storing and Reheating Tips
One of the best things about this turkey squash chili is how well it stores and reheats. It actually tastes even better the next day, as all those amazing flavors have more time to meld together. For storing, let the chili cool down completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I usually portion mine out into individual containers for easy lunches throughout the week.
If you want to store it for longer, freezing is an excellent option. You can freeze the chili in a large container or in individual portions. It can be kept in the freezer for up to 2-3 months. When you’re ready to reheat, the best method is usually on the stovetop. Thaw it in the refrigerator overnight if frozen, then gently heat it in a pot over low to medium heat, stirring occasionally, until it’s heated through. If it seems a little thick, you can add a splash of broth or water to loosen it up. For reheating smaller portions, you can use the microwave, but make sure to stir it halfway through to ensure even heating. If you plan to add fresh toppings like avocado or cilantro, it’s best to do so *after* reheating.
Frequently Asked Questions
Final Thoughts
I truly hope you give this turkey squash chili a try. It’s one of those recipes that has earned its permanent spot in my recipe binder because it’s consistently delicious, surprisingly easy, and always a crowd-pleaser. It’s the perfect balance of comforting, hearty, and just a little bit special. It’s the kind of meal that makes you feel good from the inside out, and that’s truly priceless. If you love warm spices, tender vegetables, and a satisfying, soul-warming dish, this chili is absolutely for you. I can’t wait to hear what you think! If you make it, please let me know in the comments below how yours turned out, and what your favorite toppings are. I love hearing about your kitchen adventures!
Turkey Butternut Squash Chili
Ingredients Â
Main Ingredients
- 1.5 pound lean ground turkey
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can diced tomatoes 15 ounce, undrained
- 1 can kidney beans 15 ounce, rinsed and drained
- 1 can black beans 15 ounce, rinsed and drained
- 2 cups butternut squash peeled, seeded, and cubed
- 2 cups chicken broth low sodium
InstructionsÂ
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, until fragrant.
- Pour in the diced tomatoes (undrained), rinsed kidney beans, rinsed black beans, cubed butternut squash, and chicken broth. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the butternut squash is tender and the flavors have melded together. Stir occasionally.
- Taste and adjust seasoning if needed. Serve hot, with your favorite toppings.
