Turkey Butternut Squash Chili Recipe
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Jump to RecipeThis turkey butternut squash chili is great for a pot luck or game day meal! Tender vegetables and lean protein are simmered in a spicy tomato sauce. This tasty chili is great on a cold night!
Want more cozy dinner recipes? Try our chicken paprikash soup, Dutch oven pork tenderloin, or our chipotle chicken fajitas.
I love a big pot of warming chili in these cold New England winter months! I’ve been really trying to watch my portion control lately (a New Year’s Resolution that is actually sticking pretty well) and that means also watching my carbs. I created this bean-free chili to satisfy my desire for comfort food without bumping up my carb count.
This base of this recipe is similar to my classic beef chili – lots of fresh veggies, tomatoes, and spices. However the protein is a little different – I used turkey in this instead of ground beef. But you can absolutely veganize this or use a meatless ground meat with no probs!
This recipe makes a lot of chili – about 8 pints worth! I originally planned to just make 5 pints for my weekly work lunches, but starting adding a ‘little of this’ and a ‘little of that’ and I ended up pretty much doubling the recipe for me. That means that the below recipe is perfect for to cook for a crowd. It would be great for a party, pot luck, or game day!
Ingredients You’ll Need
- Ground Turkey (OR Protein of choice – other ground meat or TVP would be delicious)
- Red Onion
- Garlic
- Celery
- Bell Pepper
- Butternut Squash
- Zucchini
- Diced tomatoes with juice
- Spices
Substitutions and Variations
I added about 1 teaspoon of red pepper flakes for some nice spice, but if you want to forgo the heat then you can leave out the chili flakes. This would be delish to serve with a dollop of my Paleo Whole30 Vegan Healthy Queso on top!
How Do I Made This Turkey Chili with Butternut Squash?
- In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
- Remove meat, drain any grease, and set aside.
- In the dutch oven, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the celery, bell peppers, zucchini, and butternut squash sauté for an additional 5 minutes.
- Add the tomatoes and remainder of the spices, and add the meat back to the pot. Simmer on low heat for 1-2 hours, stirring occasionally.
- Taste and adjust seasonings – adding salt, pepper, or more crushed red pepper flakes if necessary. Serve with cilantro, sliced avocado, sour cream, or tortilla chips!
Recipe FAQs
No, the butternut squash will cook as the chili simmers. Just make sure to cut it into small, uniform pieces so it cooks even throughout the stew.
Absolutely! Sauté the turkey, onions, and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
Absolutely, if you don’t have fresh, you can use frozen diced butternut squash.
More Tasty Dinner Ideas
- The Best Brisket Burger Recipe
- Trader Joe’s Cacio e Pepe Copycat Recipe
- Mexican Tuna Salad Recipe
- Pizza Bagel Air Fryer Recipe
- Creamy Chicken Noodle Soup with Coconut Milk
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Turkey Butternut Squash Chili
Equipment
- Dutch Oven
Ingredients
- 2 lbs lean ground turkey or 3 cups meatless ground meat for vegetarian option
- 1 teaspoon olive oil
- 1 red onion diced
- 4 cloves garlic minced
- 3 bell peppers cut into strips
- 2 medium zucchini squash
- 3 cups butternut squash diced
- 28 ounces diced tomatoes
- 2 cups water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- Few shakes red pepper flakes
- Salt and pepper to taste
Instructions
- In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
- Remove meat, drain any grease, and set aside.
- In the dutch oven, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the bell peppers, zucchini, and butternut squash and sauté for an additional 5 minutes.
- Add the tomatoes and remainder of the spices, and add the meat back to the pot. Simmer on low heat for 1-2 hours, stirring occasionally.
- Taste and adjust seasonings – adding salt, pepper, or more crushed red pepper flakes if necessary. Serve with cilantro, sliced avocado, sour cream, or tortilla chips!
Nutrition
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Nice variety of chilli delicious