Picture this: I first tried my Butternut Squash and Turkey Chili on a chilly autumn evening, curled up in my cozy kitchen. The moment I scooped that first spoonful, I was hit with the unexpected sweetness of the butternut squash dancing perfectly alongside the savory, lean ground turkey. It wasn’t just chili—it was a bold flavor party in my mouth, and totally unforgettable. This recipe is a shining example of Cuba Queen’s bold flavor philosophy: turning simple ingredients into something unforgettable with a punch of attitude.
I’ve always been obsessed with recipes that bring big, satisfying flavors while keeping things healthy. That’s why this Butternut Squash and Turkey Chili feels like a game-changer. It’s the ultimate fall chili recipe, full of hearty textures and vibrant spices, but light enough to keep you feeling good after every bite. Every single time I serve up this ground turkey and squash chili, people lose their minds, and I’m fired up to share the magic with you today!
For flavor adventurers like us, this healthy turkey chili recipe hits every note—comfort, spice, sweetness, and a touch of earthiness that butternut squash brings into the chili world. This butternut squash chili flips the script on traditional chili, baking in colors and flavors that scream celebration-worthy without the heaviness. So, buckle up—we’re about to dive deep into everything you need to know to make this low-fat chili with turkey your next kitchen obsession. Trust me, your taste buds are going to thank you!
If you love digging into fall chili recipes that break the mold, this Butternut Squash and Turkey Chili will blow your socks off. Ready to turn your kitchen into a bold flavor playground? Let’s get to it!
Ingredients You Need for This:
This Butternut Squash and Turkey Chili ingredient list is SHORT but mighty! Here’s exactly what you want in your kitchen to nail it:
- 1 medium butternut squash (about 2 pounds), peeled and diced into 1-inch cubes — The secret to epic Butternut Squash and Turkey Chili is using fresh, ripe squash instead of canned. The sweetness and texture light up this chili.
- 1.5 pounds ground turkey (lean is best) — This keeps the chili low-fat but packed with protein. For budget-friendly options, grab ground turkey from your local grocer’s fresh section.
- 1 large yellow onion, chopped — The base of flavor.
- 4 garlic cloves, minced — Don’t cut corners on garlic—it adds that bold kick.
- 1 bell pepper, diced (red or orange for sweetness) — Sweet peppers balance the heat beautifully.
- 2 tablespoons olive oil — Splurge on extra-virgin olive oil here for that silky mouthfeel.
- 2 (14.5 oz) cans diced tomatoes — If you find fire-roasted tomatoes, use those for extra smokiness.
- 1 (15 oz) can black beans, drained and rinsed — Adds fiber and texture without heaviness.
- 2 tablespoons chili powder — The backbone spice for bold chili magic.
- 1 teaspoon cumin — Earthy and warm, a must.
- 1 teaspoon smoked paprika — Game-changing smoky depth.
- 1/2 teaspoon cayenne pepper (adjust to your heat love) — This kicks up the heat but feel free to tweak.
- 1 cup low-sodium chicken broth — Keeps it juicy without sodium overload.
- Salt and pepper to taste
You’ll find the best ingredients for this Butternut Squash and Turkey Chili at farmers’ markets or your local grocery’s organic section. If you want to go next-level, grab some fresh herbs like cilantro to sprinkle on top after cooking. For convenience, prepping your squash cubes ahead and freezing works like a charm—future flavor hero moments, ready on demand.
If you’re hungry for more squash inspiration, check out my recipes for Brown Sugar Roasted Butternut Squash or these killer Butternut Squash Gnocchi with Sausage for epic flavor variety. And if you’re feeling cozy, this Butternut Squash and Turkey Chili pairs perfectly with a warm bowl of my Butternut Squash Soup.
Step-by-Step Instructions:
Don’t stress—your Butternut Squash and Turkey Chili is going to be incredible. Follow my step-by-step like the flavor adventurer you are.
- Heat your olive oil in a large pot over medium heat. Toss in your chopped onion and sauté until translucent, about 3-5 minutes. Your kitchen is already smelling like success here!
- Add the garlic and diced bell pepper. Stir and cook for 2 more minutes until the garlic is fragrant and the peppers soften. Don’t rush—this is where sweetness starts building.
- Time for the ground turkey. Crumble it into the pot. Use your spoon to break it apart while browning for 7-10 minutes until no longer pink. This step locks in that juicy protein base. Pro tip for Butternut Squash and Turkey Chili perfection: don’t overcrowd the pan to avoid steaming the meat.
- Mix in your spices: chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir for 1-2 minutes so the spices bloom and coat every bit of turkey. This is where the bold flavor kicks in.
- Add your diced butternut squash, canned tomatoes with juice, and black beans. Pour in the chicken broth for the perfect saucy consistency.
- Bring everything to a simmer, then reduce heat to low. Cover and let it cook for 30-40 minutes, stirring every 10 minutes. Your Butternut Squash and Turkey Chili should thicken and the squash will soften into a tender, sweet burst amid the spice.
- Taste test with confidence! If the chili needs more heat, a pinch more cayenne or a splash of hot sauce does wonders. If it needs brightness, a squeeze of lime juice wakes it right up.
- Once the squash is fork-tender and the flavors meld, your chili is ready to serve. This whole process in my kitchen takes exactly 45 minutes, perfect for an after-work flavor adventure.
Here’s where most people mess up their Butternut Squash and Turkey Chili: rushing the simmer. Give that squash time to soften perfectly, and don’t skip the spices blooming step. While your chili is working its magic, grab your camera—this is Instagram gold with its vibrant colors and hearty texture!
If you want to check out other expert takes, this butternut squash chili recipe from All the Healthy Things and from Erin Lives Whole have killer flavor combos worth bookmarking.
Presentation:
People absolutely lose their minds when I serve this Butternut Squash and Turkey Chili at casual fall dinners or weeknight feasts. This bowl screams comfort but looks like a million bucks.
Serve this chili in wide shallow bowls so the rich colors and chunky textures shine. Top with a dollop of creamy Greek yogurt, a handful of chopped cilantro, and a sprinkle of sharp cheddar or crumbled queso fresco for that salty, creamy pop. If you want to bring some crunch to the table, sliced avocado and toasted pumpkin seeds are perfect partners.
Pair your Butternut Squash and Turkey Chili with thick slices of buttery cornbread or warm tortillas to soak up every flavorful drop. For a festive twist, serve along with my Brown Sugar Roasted Butternut Squash—this combo is a flavor bomb worthy of fall celebrations.
I’ve also tried seasonal variations like swapping black beans for pinto beans or adding roasted hatch chilies for smoky heat. Pro leftovers hack: turn your leftover chili into chili-stuffed sweet potatoes or a zesty chili quesadilla for round two. For inspiration, check out Fit Mitten Kitchen’s spin on Butternut Squash Turkey Chili.
This Butternut Squash and Turkey Chili absolutely slays dinner parties and cozy nights alike—your crew will be begging for seconds… and thirds!
FAQs:
1. Can I make this Butternut Squash and Turkey Chili spicier?
Absolutely! Add extra cayenne or diced jalapeños during the sauté step. If you love heat, a splash of hot sauce at the end amps it up without overpowering the butternut squash sweetness.
2. What if I don’t have fresh butternut squash?
You can sub in frozen butternut squash cubes, but fresh delivers better texture and flavor. If frozen, reduce simmer time slightly to prevent mushiness.
3. How do I know when my Butternut Squash and Turkey Chili is perfectly done?
The squash should be fork-tender but still hold its shape, and the chili should have thickened into a hearty stew. Taste for spice and balance; if it needs more zip, lime juice is your friend.
4. Can I meal prep this chili?
Yes! This healthy turkey chili recipe actually tastes better the next day. Cool it, store in an airtight container up to 4 days, or freeze portions for up to 3 months.
5. Is ground turkey a good choice for chili?
It’s brilliant here—low-fat but juicy and adaptable to bold seasoning. If you want a twist, ground chicken or lean beef both work but change the flavor profile.
6. Can I make this in a slow cooker or Instant Pot?
For sure. In a slow cooker, cook on low 6-8 hours. For Instant Pot, sauté the veggies and turkey in the pot, then pressure cook for 10 minutes with natural release. More tips details at Fit Mitten Kitchen’s Butternut Squash Turkey Chili.
7. What sides work best with Butternut Squash and Turkey Chili?
Cornbread, warm tortillas, or a fresh salad keep things balanced. Roasted veggies or even classic rice can round out the meal.
8. Can I make this chili vegan or vegetarian?
Swap ground turkey for hearty lentils or crumbled tempeh. Increase the beans and add extra spices to punch up the flavor.
The community feedback on this Butternut Squash and Turkey Chili has been off the charts—flavor adventurers everywhere are calling it their new weeknight hero. Bold, easy, and healthy? Yes, please.
Conclusion:
This Butternut Squash and Turkey Chili fully embodies Cuba Queen’s bold flavor manifesto: bold, satisfying, and totally on your table for every occasion. It’s the perfect low-fat chili with turkey that delivers big flavor with every bite, embracing fall vibes with the sweetness of butternut squash tied to spicy, savory ground turkey.
My Butternut Squash and Turkey Chili Power Tips for ultimate magic?
- Use fresh butternut squash for that unbeatable sweet bite.
- Let the spices bloom fully on the turkey before adding liquids.
- Simmer gently to let flavors meld and squash soften just right.
Variations I’ve loved include swapping black beans for white, adding chipotle peppers for smokiness, and making it gluten-free by skipping any thickening agents. The version with extra smoked paprika and cayenne gets the biggest hype in my taste tests and crowd reactions.
I want you to make this Butternut Squash and Turkey Chili your signature bold flavor bomb for fall and beyond. I believe in your kitchen power—this recipe nails the balance of hearty, healthy, and totally crave-worthy.
Go make Butternut Squash and Turkey Chili memories that your taste buds will shout about. Share your wins with me—I want to see your flavor adventures light up the table!
If this Butternut Squash and Turkey Chili rocks your world, you NEED to try these epic recipes next: the black bean Butternut Squash Turkey Chili from All the Healthy Things, or the delicious chili twist from Erin Lives Whole. Flavor exploration never ends!
Time to fire up that stove and let your kitchen sing with flavor.
Butternut Squash and Turkey Chili
This hearty Butternut Squash and Turkey Chili combines lean turkey with sweet, tender squash for a comforting and nutritious meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound ground turkey
- 2 cups peeled and diced butternut squash
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, shredded cheese, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 3 minutes.
- Add ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook for another minute until fragrant.
- Add diced butternut squash, black beans, diced tomatoes with juices, and chicken broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes or until butternut squash is tender and chili has thickened.
- Taste and adjust seasoning if needed. Serve hot with optional toppings as desired.
Notes
For extra depth, let the chili simmer longer to develop richer flavors or top with avocado slices for added creaminess.