This butternut squash turkey chili is a comforting, warm-you-right-up fall meal that’s easy to make and even easier to eat. 😉 It’s filling and delicious, with beans, squash, veggies, ground turkey, and a tasty broth.
So pull out your dutch oven (or any heavy-bottomed pot) and let’s get cooking!
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Turkey Chili with Butternut Squash
All of a sudden, it feels like winter in DC. Last night, inspired by the cold air, I was craving a stew or chili of sorts. Something with lots of veggies that would be hearty, but packed with nutrients – especially after a lot of meals out over the weekend while traveling. Enter my latest creation: turkey chili with butternut squash. YUM.
While at the store yesterday replenishing our sad and bare fridge, I spotted some pre-peeled, seeded, and cubed butternut squash. I hadn’t had butternut squash in ages. Perfect! I would build the chili around it.
No shame about buying already prepped butternut squash, by the way. Sometimes a few extra dollars is totally worth the time it saves you!
I’m obsessed with how this chili turned out. It’s got delicious fall flavor, and it’s a perfect meal to warm you up on a cold night. It freezes well, too, so you can prep it ahead of time.
Recipe Ingredients
For this recipe (like most of my recipes) I got creative and added things as they occurred to me. No need to follow a specific recipe, friends! Cooking is more fun when it’s less rigid. Feel free to adapt based on what you like or have on hand!
To make this recipe as I made it, you’ll need:
- ground turkey (You can also use ground beef or ground chicken)
- garlic
- onion (I usually use yellow onions here, but you can use sweet onions or white onion if preferred)
- olive oil
- butternut squash (peeled, seeded, and cut into cubes, OR buy pre-prepped at the store)
- canned red kidney beans
- canned black beans
- chicken broth (I recommend low sodium)
- marinara sauce (I used jarred)
- green bell peppers
- spinach
- cooked brown rice
Plus, salt and pepper (to taste) and any chili toppings you want! I love using Greek yogurt (similar to sour cream) to add a tart creaminess, in addition to melty shredded cheese and diced avocado. Want to add some spice? Sprinkle in some cayenne pepper or your favorite hot sauce.
This fall chili recipe doesn’t call for tomatoes, but you can add jarred tomatoes if you want. You do you!
How to Make Butternut Squash Turkey Chili
Start by sautéing some ground turkey in a little olive oil with garlic and onions over medium-high heat. After a few minutes, add the ground turkey and stir until the turkey is fully cooked (no longer pink).
Then, add the base of the stew: some low sodium chicken broth and marinara tomato sauce.
The first time I made this, I used a random jar of sundried tomato & basil pasta sauce that we had on hand and needed to use up. I wasn’t sure how the basil pasta sauce situation would be with the rest of the ingredients, but it all tasted great together! That said, regular tomato sauce would work fine, too. Or any other variation of pasta sauce. If you use normal unseasoned tomato sauce, you will probably want to add some extra seasonings to the mix, though, for flavor.
Next, add the rest of the ingredients – except for the spinach and brown rice – and turn the heat to high. (Make sure to drain & rinse your canned beans!).
Then, bring the soup to a boil and let simmer uncovered for at least 20 to 30 minutes, stirring occasionally. (The butternut squash should get soft).
After the stew simmers for awhile, add in a package of cooked 90 second brown rice. Here’s where you add the spinach, too. The rice should soak up just enough of the moisture to make the mixture more like a chili. Et voila! Serve hot, topped with plain Greek yogurt, grated cheese, or avocado, if desired.
This recipe is definitely a keeper! It got two enthusiastic thumbs up from my official taste tester (Matt). 🙂 Especially after he added a little hot sauce to the mix, of course.
How to Freeze Chili
Since this recipe makes about 8 or so servings, I usually save some in a tupperware in the fridge and freeze the rest for later. Tip: freeze chilis and soups in ziplock baggies laid flat in the freezer. They will be way quicker to defrost than if you freeze them in one large block! And they won’t take up much space in there, either.
You can find the full butternut squash turkey chili recipe at the bottom of this post. Enjoy!
Like the sound of this recipe? Check out some of my other favorite chili and soup recipes already here on the blog:
- Sweet Potato Lentil Chili (vegan) <— one of my most popular recipes!
- Chunky Turkey & Vegetable Soup
- Coconut Curry with Chicken
- Homemade Minestrone Soup (vegan) <— great basic recipe to get creative with
- Turkey, Veggie, & Barley Chili
- Sweet Potato and Lentil Curry
- Chicken & White Bean Chili Soup <— LOVE
And for some other favorite recipes using butternut squash, check out my recent “Healthy Recipes for Fall” post.
Butternut Squash Turkey Chili
This hearty and filling butternut squash and turkey chili is packed with nutrition and flavor. It freezes well, too, if you want to save some for later.
Ingredients:
- 1 lb. ground turkey
- 4 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 Tbsp. olive oil
- 1 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes
- 1 (15.5 oz) can kidney beans, drained and rinsed
- 1 (15.5 oz) can black beans, drained and rinsed
- 32 oz. low sodium chicken broth
- 1 jar (9 oz.) marinara sauce
- 2 green peppers, seeded and chopped
- 4 C. fresh spinach, packed
- 2 C. cooked brown rice
Instructions:
- In a large pot over medium high heat, add the olive oil, onion, and garlic. Cook and stir for 3 minutes, then add in the ground turkey and stir until the turkey is fulled cooked (no longer pink).
- Add in the rest of the ingredients, except for the spinach and brown rice, and turn heat to high. Bring to a boil and let simmer uncovered for at least 20 to 30 minutes, or until butternut squash is soft. Stir occasionally.
- Stir in spinach and cooked brown rice, stirring until spinach is fully wilted.
- Serve hot, topped with plain Greek yogurt, grated cheese, or avocado, if desired. Enjoy!
Notes:
Tip: if you're making a big batch to freeze for later, or to eat for a few days, leave out the rice and add that just before eating. It will absorb a lot of the liquid otherwise. Enjoy!
