Butternut Squash and Turkey Chili Recipe for Cozy Weeknights

This hearty butternut squash turkey chili has a short ingredient list and makes a satisfying, healthy comfort meal on a chilly day!

A big pot of homemade soup or chili is one of my go-to meals — cozy, simple, and perfect for cold, windy days. This butternut squash turkey chili is especially comforting and comes together with a short list of wholesome ingredients.

For lunch I paired a bowl of this chili with a flourless pumpkin muffin for a combination that felt even better than chili and cornbread.

Ingredients for this Butternut Squash Turkey Chili

The ingredients are simple: broth (or water), a little cooking oil (I like avocado oil), fire-roasted crushed tomatoes, black beans, chili powder, cayenne, cumin, an onion, bell pepper, ground turkey, and chopped butternut squash.

When I want to save time I buy pre-chopped butternut squash — it makes this chili even quicker to prepare. Canned fire-roasted crushed tomatoes are another pantry staple I rely on; they add a rich, smoky flavor that boosts the chili without extra effort.

Step-by-Step

This recipe is adapted from a vegetarian chili I make with black beans, lentils, and sweet potato. The method is straightforward: sauté the turkey and aromatics, add spices and liquids, then simmer with the squash until tender.

Start by sautéing ground turkey with chopped onion, bell pepper, and garlic until the turkey is cooked through.

Stir in chili powder, cumin, cayenne, salt, then add fire-roasted crushed tomatoes, broth (or water), and the chopped butternut squash. Bring to a boil, then lower the heat and simmer until the squash is soft, about 20 minutes.

I prefer a thick, hearty chili, so once the squash is tender I lightly puree part of the pot with an immersion blender (or mash about half with a potato masher). Finish by stirring in drained, rinsed black beans and warming through.

This yields a chunky, satisfying chili with a balanced texture and plenty of body from the squash and beans.

Make-Ahead Tip

Leftovers freeze exceptionally well. I often portion the chili into individual mason jars and freeze them for quick lunches or dinners. To defrost, move a jar from the freezer to the fridge a day or two ahead, then reheat when ready. Pint and pint-and-a-half jars work well for single servings.

Having homemade frozen meals ready makes busy weeks much easier and helps maintain healthy eating without extra meal prep.

I like to top the chili with fresh cilantro, but it’s also delicious with shredded cheese, a dollop of sour cream or Greek yogurt, or sliced avocado. Enjoy!

If you try this butternut squash turkey chili, leave a comment with a star rating or share a photo — I’d love to see how yours turns out!

4.86 from 27 votes

Butternut Squash Turkey Chili

This hearty butternut squash turkey chili has a short ingredient list and is great healthy comfort food on a cold day!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 287kcal

Author: Liv

Ingredients

1 tsp. cooking oil
1 pound ground turkey
1 medium onion, chopped
1 sweet bell pepper, chopped
4 cloves garlic, minced
2 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
28 oz. can fire-roasted crushed tomatoes*
2 1/2 cups veggie broth, chicken broth, or water
2 pounds chopped butternut squash (weighed after peeling – approx. one unpeeled 2.5 lb butternut squash)**
1 (15 oz.) can black beans, drained and rinsed
Optional toppings: fresh cilantro, sour cream or plain Greek yogurt, shredded cheese, sliced avocado

Instructions

Heat oil over medium-low heat. Add ground turkey, chopped onion, bell pepper, and garlic and sauté 7–10 minutes, until the turkey is cooked through.
Add the spices (chili powder, cumin, cayenne, salt), fire-roasted tomatoes, broth or water, and chopped butternut squash. Increase heat until the mixture comes to a boil, then reduce to medium-low and simmer 20 minutes, until the squash is soft. Stir in black beans.
Use an immersion blender to lightly puree part of the chili, or roughly mash about half with a potato masher to thicken. Serve with cilantro, sour cream or Greek yogurt, cheese, avocado, or your favorite toppings.

Notes

*If you don’t have fire-roasted tomatoes, substitute a can of regular crushed tomatoes and add 1/4 tsp. extra cayenne pepper for a touch of heat.

**To swap in chopped sweet potato for the butternut squash, increase the stovetop simmer time by 10–15 minutes.

To make this in a slow cooker: after Step 2 transfer to a slow cooker and cook on High 3–4 hours or Low 5–6 hours.

Nutrition

A Healthy Liv original recipe

Originally published February 2017; photos & recipe updated January 2020.