This Butternut Squash Turkey Chili is cozy, hearty, and full of autumn flavor. Prepared in a single pot in under an hour, it’s an easy weeknight meal with minimal cleanup. A scoop of pumpkin puree gives the chili a rich, creamy texture without adding sweetness.
Why You’ll Love This Recipe
This Turkey Butternut Squash Chili quickly became a fall favorite. It’s the kind of comfort food that works for busy weeknights, tailgates, or a cozy night in. The pumpkin puree adds body and a subtle fall note without making the chili sweet, and the texture is thick enough for scooping with chips yet still spoonable.
The recipe is stovetop-only—no roasting or slow cooker required—and it comes together in about 45 minutes. It’s an excellent way to use fresh butternut squash from the farmers’ market, a CSA box, or even frozen squash. It also reheats beautifully, making it ideal for meal prep.
Serve with cornbread or tortilla chips and your favorite toppings for a satisfying dinner.
Ingredients
- Olive oil: for sautéing the turkey and vegetables.
- Ground turkey: 93% lean works well; ground chicken or beef can be substituted.
- Vegetables: yellow onion, red bell pepper, and garlic for a savory base.
- Jalapeño: one, seeds removed for mild heat. Keep seeds or swap peppers for more spice.
- Butternut squash: fresh or frozen, peeled and diced. Sweet potato works as a substitute.
- Kidney beans: one 15 oz can, drained and rinsed. Black or pinto beans are fine, or omit beans completely if preferred.
- Tomatoes: canned crushed or diced tomatoes.
- Chicken broth: low-sodium broth is recommended; vegetable broth is a good alternative.
- Pumpkin puree: canned pumpkin puree (not pie filling) to thicken and add fall flavor.
- Spices: chili powder, ground cumin, paprika, and pumpkin pie spice for warmth and depth.
Suggested toppings: sliced scallions, sour cream or Greek yogurt, jalapeño slices, shredded cheddar, pickled red onions, avocado, cilantro, lime wedges.
How to Make Turkey Chili with Butternut Squash
- Heat oil in a large pot or dutch oven over medium heat. Add ground turkey, diced onion, and red bell pepper. Cook, breaking up the turkey, until browned and the vegetables are softened. Stir in the jalapeño and garlic and cook for one more minute.
- Sprinkle in chili powder, cumin, paprika, pumpkin pie spice, salt, and pepper. Stir to coat the meat and vegetables.
- Add diced butternut squash, drained kidney beans, crushed tomatoes, chicken broth, and pumpkin puree. Stir to combine.
- Bring to a low boil, then reduce heat to a simmer. Cover and simmer for 25–30 minutes, until the squash is fork tender and the chili has thickened.
- Taste and adjust seasoning as needed. Serve in bowls with desired toppings.
Nicole’s Cooking Tips
- Dice the squash small. Cut into ½-inch cubes so it cooks evenly during the simmer. Larger pieces will take longer to soften.
- Too thick? Add a splash of extra broth until you reach the preferred consistency. The chili should be thick but spoonable.
- Adjust the heat. Omit the jalapeño for a mild chili, or leave the seeds in and add another pepper for more spice.
- Make ahead. The flavors deepen after resting, so leftovers often taste even better the next day.
Make Ahead and Storage
This chili stores and reheats well, making it great for meal prep.
To store: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3 days.
To freeze: Once cooled, place in freezer-safe containers or silicone bags. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
To reheat: Warm on the stovetop or in the microwave until heated through. Stir in a little broth or water if it needs thinning.
Frequently Asked Questions (FAQ’s)
Yes. Replace the ground turkey with a plant-based ground substitute or use three cans of mixed beans (kidney, black, and pinto). Swap chicken broth for vegetable broth.
Yes. Brown the turkey and vegetables on the stovetop first (omit the squash), transfer to the slow cooker, add the spices, squash, beans, tomatoes, broth, and pumpkin puree, and cook on high for 3–4 hours or low for 7–8 hours. Adjust seasoning before serving.
No. Pumpkin puree thickens the chili and enhances fall flavors without adding noticeable sweetness.
More Soup and Chili Recipes
- Stovetop Turkey and Vegetable Chili
- Slow Cooker Turkey and Bean Chili
- Chicken Sausage Tortellini Soup
- Honeynut Squash Soup
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Butternut Squash Turkey Chili
5 from 1 review
- Author: Nicole | Fresh Apron
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup and Chili
- Method: Simmer
- Cuisine: American
Description
This Butternut Squash Turkey Chili is cozy, hearty, and full of fall flavor. Made in one pot with pumpkin puree, it’s an easy weeknight dinner that reheats well.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound 93% lean ground turkey
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and finely diced
- 3 cloves garlic, minced
- 3 cups peeled, diced butternut squash (½-inch cubes)
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can crushed tomatoes
- 1 ½ cups low-sodium chicken broth
- 1 cup pumpkin puree
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon pumpkin pie spice
- Sea salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the ground turkey, onion, and bell pepper. Cook 5–6 minutes, breaking up the turkey, until browned and the vegetables are softened. Stir in the jalapeño and garlic and cook for another minute.
- Stir in the chili powder, cumin, paprika, pumpkin pie spice, and a pinch of sea salt and pepper.
- Add butternut squash, kidney beans, crushed tomatoes, broth, and pumpkin puree. Stir to combine.
- Bring to a low boil, then reduce heat to a simmer. Cover and simmer 25–30 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
- Taste and adjust seasonings. Serve warm with toppings of your choice.
Notes
If you prefer a thinner chili, add extra broth a little at a time. Store refrigerated in an airtight container for up to 3 days or freeze for up to 3 months. When reheating, add a splash of broth or water if needed.
Nutritional values are approximate and calculated for six servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 278
- Sugar: 7.5 g
- Sodium: 507.8 mg
- Fat: 10.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.2 g
- Fiber: 7.6 g
- Protein: 21.5 g
- Cholesterol: 56 mg