Butternut Squash Turkey Chili combines lean ground turkey, sweet butternut squash, and warming spices for a cozy, satisfying meal. This chili comes together quickly, freezes well, and makes an excellent option for meal prep or a comforting weeknight dinner.
A hot bowl of chili is one of the easiest ways to make a cold night feel special. The natural sweetness of butternut squash pairs beautifully with turkey and the blend of chili powder, smoked paprika, and cumin, giving this recipe depth without excess fat. It’s flexible, family-friendly, and easy to adapt to what you have on hand.
Why you’ll love this recipe
- This chili is hearty and filling—perfect on its own or served with a side of cornbread.
- Most prep can be done ahead of time, making weeknight dinners faster.
- The flavors deepen after a day or two, so leftovers taste even better.
- It’s easy to customize—swap beans, use a different squash, or adjust the spice level to suit your tastes.
Recipe ingredients
These ingredients layer savory, sweet, and smoky flavors. Many are pantry staples, and several components can be swapped to suit your pantry or preferences.
- Ground turkey — Use lean ground turkey for a lighter chili. Ground turkey with a mix of dark and white meat adds a bit more flavor and keeps the meat moist.
- Aromatics — Red onion and garlic build the base flavor. If needed, substitute with white or yellow onion and use a teaspoon of garlic powder in place of fresh garlic.
- Spices and oregano — Chili powder, smoked paprika, ground cumin and a pinch of cayenne for heat, plus dried oregano for an earthy note.
- Butternut squash — The sweet, nutty squash contrasts nicely with the tomato and spices. Pre-cut squash saves time; you can also use cubed kabocha, pumpkin, or sweet potato.
- Tomato paste — Adds concentrated tomato flavor and umami without making the chili too saucy.
- Chicken stock — Keeps the chili from becoming too thick and adds savory depth. Vegetable stock or water may be used instead.
- Diced tomatoes — Fire-roasted diced tomatoes add extra flavor.
- Beans — Kidney beans work well; black or pinto beans are fine substitutes.
- Cilantro and lime — Fresh cilantro and a squeeze of lime brighten the finished chili.
See the recipe card below for exact quantities and full instructions.
How to make this turkey and butternut squash chili
Gather your ingredients before you start; the cooking process moves quickly once the pot is hot.
Pro tip: Chop the vegetables and measure spices in advance to speed up weeknight cooking.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and break it into small pieces. Cook for about 3 minutes, then add the chopped red onion and continue cooking until softened, about 5 minutes.
- Add minced garlic and the spices (chili powder, smoked paprika, cumin, oregano, cayenne). Cook 30 seconds to bloom the spices, then stir in the tomato paste and cook another minute.
- Stir in the cubed butternut squash, chicken stock, and diced tomatoes. Bring to a gentle boil, then add the drained beans.
- Reduce heat to medium-low and simmer 20–25 minutes, or until the squash is tender and the chili has thickened. Taste and adjust salt, pepper, or heat as needed.
- Remove from the heat and stir in chopped cilantro and fresh lime juice just before serving.
Recipe FAQs
Yes. Substitute with another winter squash such as kabocha or pumpkin, or use sweet potato for a similar texture and sweetness.
You can use ground chicken or make a vegetarian version by leaving out the meat and increasing the beans and vegetables.
Store in an airtight container in the refrigerator for up to 3–5 days, or freeze for up to 3 months.
Serving suggestions
Chili is highly customizable at the table. Offer several toppings so everyone can build their own bowl.
- Popular toppings: sour cream, shredded cheese, sliced avocado, chopped cilantro, hot sauce, and sliced green onions.
- Serve alongside cornbread, beer bread, or flaky biscuits to soak up the sauce.
- For a fresh contrast, a simple slaw or a crisp spinach-and-apple salad pairs nicely.
Recipe notes
- Make ahead: Prep the squash and aromatics in advance to speed assembly on busy nights.
- Instant Pot option: Sauté the turkey, onion, garlic and spices on Sauté mode, add remaining ingredients, then pressure cook on High for 5 minutes with a quick release. Add cilantro and lime after releasing pressure.
- Substitutions: Swap butternut for kabocha, pumpkin, or sweet potato. Use your preferred bean variety.
- Storage: Refrigerate up to 3–5 days; freeze up to 3 months.
- Adjust heat by increasing cayenne or serving hot sauce at the table.
More chili recipes you’ll love
- Chili cornbread casserole
- Pumpkin chili
- Slow cooker turkey chili
- White chicken chili
- Chorizo and black bean kabocha squash chili
Butternut Squash Turkey Chili
Servings: 8 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
A hearty, spice-forward chili made with ground turkey and cubed butternut squash. Freezes well and makes great leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground turkey
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or to taste)
- 3 tablespoons tomato paste
- 1 1/2 cups cubed butternut squash (about 1/2-inch cubes)
- 1 cup chicken stock (add up to 1/2 cup more for a thinner chili)
- 15 ounces fire-roasted diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 14 ounces kidney beans, rinsed and drained
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey, break it up, and cook about 3 minutes.
- Add the red onion and cook until softened, about 5 minutes.
- Add the garlic and spices; cook 30 seconds to release their aroma. Stir in the tomato paste and cook 1 minute more.
- Add the cubed butternut squash, chicken stock, and diced tomatoes. Bring to a boil, then stir in the beans.
- Reduce heat to medium-low and simmer 20–25 minutes, until the squash is tender and the chili has thickened. Remove from heat and stir in cilantro and lime juice. Adjust seasoning to taste and serve with desired toppings.
Notes
- Prep vegetables ahead to save time on busy nights.
- For an Instant Pot method: Sauté through the tomato paste step, add remaining ingredients, pressure cook 5 minutes on High, quick release, then add cilantro and lime.
- Garnish with avocado, cheese, sour cream, green onions, or hot sauce.
Nutrition (per serving, approximate)
Calories: 194 kcal; Carbohydrates: 22 g; Protein: 20 g; Fat: 4 g; Fiber: 6 g.
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