Cozy Butternut Squash Turkey Chili for the Ultimate Fall Reset

The air is crisp and your favorite sweater is finally out of storage.

It is officially chili season. Your kitchen needs this butternut squash turkey chili right now. It is the ultimate hug in a bowl.

Why This Recipe Is a Winner

This dish is the king of healthy comfort food. It feels indulgent but fuels your body with protein and fiber. You get sweetness from the squash and heat from the spices.

Busy weeknights just got a lot easier with this recipe. It is perfect for a nutritious fall reset. Your family will love the vibrant colors and bold flavors.

Easy Cooking Steps

Making this butternut squash turkey chili is incredibly straightforward. You only need one heavy pot for the entire process. Cleanup is a total breeze for busy home cooks.

Even if you are new to cooking squash, do not worry. The simmering process makes everything tender and delicious. You cannot mess this one up.

Ingredients You’ll Need

Most of these items are likely already in your pantry. Use fresh seasonal squash for the best flavor profile.

• 1 lb ground turkey
• 2 cups butternut squash, peeled and cubed (1/2 inch)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 15 oz black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Step-by-Step Directions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add the diced onion and bell pepper, sautéing for 5 minutes until the vegetables are softened.
3. Add the ground turkey to the pot, cooking and breaking it into crumbles until fully browned.
4. Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika, cooking for 1 minute until fragrant.
5. Incorporate the cubed butternut squash, crushed tomatoes, black beans, and chicken broth; stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low.
7. Simmer covered for 30 minutes, then remove the lid and simmer for an additional 15 minutes until the squash is fork-tender and the chili has thickened.
8. Season with salt and black pepper to taste before serving.

Best Ways to Enjoy It

Serve this hot in big ceramic bowls. Top it with creamy avocado slices and fresh cilantro. A squeeze of lime adds a bright, zesty finish.

This is the perfect meal for a cozy fall evening. Pair it with a side of cornbread or simple crackers. It is guaranteed to satisfy everyone at the table.

Storage & Reheating

Chili always tastes better the next day. Store leftovers in an airtight container for up to four days. It also freezes beautifully for future quick meals. Just reheat on the stove until steaming hot.

Recipe Tips for Best Results

• Cut the squash into uniform half-inch cubes for even cooking.
• Brown the turkey well to develop deep, savory flavor.
• Simmer uncovered at the end to reach your desired thickness.
• Use fire-roasted tomatoes for an extra smoky kick.
• Don’t skip the smoked paprika; it adds incredible depth.
• Rinse your beans thoroughly to control the sodium levels.

Ways to Switch It Up

• Swap the turkey for ground beef or chicken.
• Use sweet potatoes if you cannot find butternut squash.
• Add a diced jalapeño for a spicy flavor boost.
• Stir in some kale at the end for extra greens.

Common Questions

Can I make this in a slow cooker?

Yes, brown the meat first, then cook on low for 6 hours. The squash will be perfectly tender and infused with spices.

Is this chili spicy?

This recipe is mild but flavorful. You can easily adjust the heat by adding cayenne pepper or extra chili powder.

You are going to love how this makes your house smell. Go grab your biggest pot and get cooking!

— Jasmine

Butternut Squash and Turkey Chili

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method

Ingredients

  

• 1 lb ground turkey
• 2 cups butternut squash, peeled and cubed (1/2 inch)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic , minced
• 28 oz crushed tomatoes
• 15 oz black beans, rinsed and drained
• 1 cup low -sodium chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp sal t
• 1/2 tsp black pepper

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add the diced onion and bell pepper, sautéing for 5 minutes until the vegetables are softened.
3. Add the ground turkey to the pot, cooking and breaking it into crumbles until fully browned.
4. Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika, cooking for 1 minute until fragrant.
5. Incorporate the cubed butternut squash, crushed tomatoes, black beans, and chicken broth; stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low.
7. Simmer covered for 30 minutes, then remove the lid and simmer for an additional 15 minutes until the squash is fork-tender and the chili has thickened.
8. Season with salt and black pepper to taste before serving.