Smoky Turkey and Butternut Squash Chili

If you ask me, chili doesn’t have to follow the rules.

This hearty turkey and butternut squash chili puts a lighter spin on the classic comfort food we all know and love. Lean ground turkey and chunks of sweet butternut squash simmer together with tomatoes and warm spices.

The squash breaks down just enough to thicken the chili naturally while keeping some nice bites throughout. A mix of beans, cumin, and chili powder gives it that familiar flavor everyone expects.

It’s a cozy bowl that works for busy weeknights, and it actually tastes even better the next day.

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What Kind of Ground Turkey Should I Use?

For this chili, you can use either 93/7 or 85/15 ground turkey depending on your preference. The leaner 93/7 will give you a lighter chili, while the 85/15 has a bit more fat which adds flavor and keeps the meat from drying out during the longer cooking time. If you’re watching your fat intake, go with the leaner option and you’ll still get great results. Just avoid the extra-lean 99/1 ground turkey, as it tends to get a bit tough and crumbly in dishes like chili where it simmers for a while.

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Options for Substitutions

This chili is pretty forgiving when it comes to swapping ingredients:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. If you want to keep it vegetarian, try using crumbled firm tofu or an extra can of beans.
• Butternut squash: Sweet potato works great as a substitute and cooks in about the same time. You can also use regular pumpkin or acorn squash – just cut them into similar-sized cubes.
• Fire-roasted tomatoes: Regular diced tomatoes work fine if that’s what you have. You’ll lose a bit of that smoky flavor, but the chili will still taste great.
• Black beans: Pinto beans, kidney beans, or even white beans are all good options here. Just make sure to rinse and drain them the same way.
• Chicken broth: Vegetable broth works perfectly if you want to make this vegetarian (along with swapping the turkey). Beef broth will give you a richer, deeper flavor if that’s your preference.
• Chipotle powder: If you don’t have chipotle powder, you can use an extra ½ teaspoon of regular chili powder plus a pinch of cayenne for heat. Or add a chopped chipotle pepper in adobo sauce for more smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the ground turkey properly – make sure to break it up into small pieces and let it develop some color before adding other ingredients, otherwise you’ll end up with bland, gray clumps throughout your chili.

Another common error is adding the butternut squash too late in the cooking process, which leaves it crunchy and undercooked – aim for cubes that are about ½-inch in size and give them at least 20-25 minutes of simmering time to become tender.

Don’t skip toasting your spices for 30 seconds with the garlic and onions before adding liquids, as this step brings out their flavors and prevents that raw, powdery taste that can happen when spices just sit in liquid.

Finally, resist the urge to skip the resting time after cooking – letting your chili sit for 10-15 minutes off the heat allows the flavors to blend together and the butternut squash to finish softening from the residual heat.

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What to Serve With Turkey and Butternut Squash Chili?

This chili is hearty enough to eat on its own, but I love serving it with warm cornbread or corn muffins on the side for a cozy fall meal. Tortilla chips are always a hit for scooping up the chili, and they add a nice crunch that contrasts with the tender butternut squash. If you want to make it more filling, serve it over rice or with a side of quesadillas cut into wedges. A simple side salad with lime vinaigrette also works well to balance out the richness of the chili.

Storage Instructions

Store: This chili actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 5 days. It’s one of those meals I love making on Sunday to have ready for easy lunches throughout the week.

Freeze: Turkey and butternut squash chili freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. If it seems too thick after storing, just add a splash of chicken broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 85-95 g
• Fat: 30-36 g
• Carbohydrates: 130-150 g

Ingredients

For the chili:

• 2 cups butternut squash (diced, about 1 small squash)
• 1 lb ground turkey (or use ground chicken)
• 1 tbsp olive oil
• 5 garlic cloves (minced)
• 1 can (15 oz) fire-roasted tomatoes
• 2 tsp salt
• 1 tbsp cumin (freshly ground preferred)
• 1 can (15 oz) black beans (drained and rinsed)
• 2 tbsp chili powder (I prefer McCormick)
• 1 yellow onion (finely chopped)
• 2 dried bay leaves
• 1/2 tbsp paprika
• 1 tsp chipotle powder (adds great depth)
• 1/2 tbsp dried oregano
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth

For serving:

• shredded white cheddar cheese
• sliced green onions
• avocado (optional but recommended)
• Greek yogurt or sour cream

Step 1: Brown the Ground Turkey

• 1 tbsp olive oil
• 1 lb ground turkey

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

Add the ground turkey and cook, breaking it up with a spoon, until it’s mostly browned.

Step 2: Sauté the Aromatics

• 1 yellow onion (finely chopped)
• 5 garlic cloves (minced)

Once the turkey has started to brown, add the finely chopped onion and minced garlic.

Continue to cook, stirring occasionally, until the onion softens and becomes translucent.

Step 3: Add Spices and Seasonings

• 2 dried bay leaves
• 2 tbsp chili powder
• 1 tbsp cumin
• 1/2 tbsp dried oregano
• 1/2 tbsp paprika
• 1 tsp chipotle powder
• 2 tsp salt
• 1/4 tsp black pepper

Stir in the dried bay leaves, chili powder, cumin, dried oregano, paprika, chipotle powder, salt, and black pepper.

Mix well to evenly coat the meat and aromatics with the spices.

I find toasting the spices like this really brings out their flavors.

Step 4: Add Remaining Ingredients and Simmer

• 2 cups butternut squash (diced)
• 1 can (15 oz) fire-roasted tomatoes
• 1 can (15 oz) black beans (drained and rinsed)
• 1 3/4 cups chicken broth

Add the diced butternut squash, fire-roasted tomatoes (with their juices), drained and rinsed black beans, and chicken broth to the pot.

Stir everything together, bring the mixture to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, or until the butternut squash is tender.

Step 5: Serve and Garnish

• shredded white cheddar cheese
• sliced green onions
• avocado (optional but recommended)
• Greek yogurt or sour cream

Ladle the hot chili into bowls and top with shredded white cheddar cheese, sliced green onions, diced avocado if desired, and a dollop of Greek yogurt or sour cream.

For extra flavor and creaminess, I really recommend the yogurt or sour cream topping!

Smoky Turkey and Butternut Squash Chili

Delicious Smoky Turkey and Butternut Squash Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 1225 kcal

Ingredients

  

For the chili:

• 2 cups butternut squash (diced, about 1 small squash)
• 1 lb ground turkey (or use ground chicken)
• 1 tbsp olive oil
• 5 garlic cloves (minced)
• 1 can (15 oz) fire-roasted tomatoes
• 2 tsp salt
• 1 tbsp cumin (freshly ground preferred)
• 1 can (15 oz) black beans (drained and rinsed)
• 2 tbsp chili powder (I prefer McCormick)
• 1 yellow onion (finely chopped)
• 2 dried bay leaves
• 1/2 tbsp paprika
• 1 tsp chipotle powder (adds great depth)
• 1/2 tbsp dried oregano
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth

For serving:

• shredded white cheddar cheese
• sliced green onions
• avocado (optional but recommended)
• Greek yogurt or sour cream

Instructions

 

• Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's mostly browned.
• Once the turkey has started to brown, add the finely chopped onion and minced garlic. Continue to cook, stirring occasionally, until the onion softens and becomes translucent.
• Stir in the dried bay leaves, chili powder, cumin, dried oregano, paprika, chipotle powder, salt, and black pepper. Mix well to evenly coat the meat and aromatics with the spices. I find toasting the spices like this really brings out their flavors.
• Add the diced butternut squash, fire-roasted tomatoes (with their juices), drained and rinsed black beans, and chicken broth to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, or until the butternut squash is tender.
• Ladle the hot chili into bowls and top with shredded white cheddar cheese, sliced green onions, diced avocado if desired, and a dollop of Greek yogurt or sour cream. For extra flavor and creaminess, I really recommend the yogurt or sour cream topping!