Butternut Squash Turkey Chili

Name: Butternut Squash Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound 93% lean ground turkey; 1 small yellow onion, diced; 1 red bell pepper, diced; 1 jalapeño, seeds removed and finely diced; 3 cloves garlic, minced; 3 cups peeled, diced butternut squash (½-inch cubes); 1 (15 oz) can red kidney beans, drained and rinsed; 1 (15 oz) can crushed tomatoes; 1 ½ cups low-sodium chicken broth; 1 cup pumpkin puree; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon paprika; ½ teaspoon pumpkin pie spice; Sea salt and black pepper, to taste

Jump to Recipe·5 from 1 review

This Butternut Squash Turkey Chili is cozy, hearty, and full of fall flavor. It all comes together in one pot in less than an hour, making cleanup quick and easy (the best kind of meal!). A little pumpkin puree gives it that thick, creamy texture without making it sweet.

A bowl of Butternut Squash Turkey Chili with Sour Cream and Cheddar Cheese.

Why You’ll Love This Recipe

I make chili all the time in the fall and winter, and it’s safe to say this Turkey Butternut Squash Chili is a new favorite. Chili is the best comfort food for easy weeknight dinners or watching the football game.

Pumpkin puree gives it a thick, creamy texture (definitely not soupy!) and adds that subtle fall flavor without making it sweet. I tested it a few times to get the texture just right, thick enough to scoop with chips but still spoonable.

It’s made on the stovetop, no roasting or slow cooker required, and comes together in about 45 minutes. I love this recipe for using butternut squash from the farmers’ market or a CSA box.

It’s also a great recipe for meal prep since it tastes even better the next day. Serve it with my Honey Glazed Cornbread or tortilla chips for dipping.

And if you love fall flavors as much as I do, you also have to try my Creamy Butternut Squash Soup or Slow Cooker Fall Harvest Chili.

Ingredients

Olive oil: For cooking the ground turkey and vegetables.
Ground turkey: I use 93% lean ground turkey. You could use ground chicken or ground beef instead if you prefer.
Vegetables: You’ll sauté a yellow onion, a red bell pepper, and garlic cloves with the turkey for those classic savory chili flavors.
Jalapeño: Just one jalapeño pepper with the seeds removed. For a little spice, leave the seeds in or use a serrano or habanero pepper.
Butternut squash: I like fresh butternut squash, but frozen squash will also work. You can even use sweet potatoes as a substitute.
Kidney beans: A can of red kidney beans. If you’re not a fan of kidney beans, you can substitute black beans or pinto beans. Or, if you don’t like beans in your chili, just leave them out!
Tomatoes: Canned crushed or diced tomatoes work best here.
Chicken broth: Any store-bought or homemade low-sodium chicken broth will work here. Vegetable broth would also be a great substitute.
Pumpkin puree: You want canned pumpkin puree, not pumpkin pie filling. Canned pie filling is made with spices and sugars, which will make your chili overly sweet.
Spices: A mix of chili powder, ground cumin, paprika, and pumpkin pie spice helps the chili taste like fall.

Chili toppings (pick your favorites):

Sliced scallions
Sour cream or Greek yogurt
Jalapeño slices
Shredded cheddar cheese
Pickled red onions
Sliced avocado
Cilantro
Lime wedges

*The full ingredient list with amounts is in the recipe card below.

Spoonful of Turkey Butternut Squash Chili.

How to Make Turkey Chili with Butternut Squash

Heat the oil in a large pot or dutch oven over medium heat. Add the ground turkey, onion, and bell pepper. Sauté until the turkey is browned and the veggies have softened. Stir in the jalapeño and garlic and cook for 1 more minute.
Sprinkle the chili powder, cumin, paprika, pumpkin pie spice, salt, and pepper over the meat and veggies. Stir to coat.
Add the butternut squash, kidney beans, crushed tomatoes, broth, and pumpkin puree to the pot and stir well to combine.
Heat the chili to a boil, then reduce the heat to a simmer. Cover and continue simmering for 25 to 30 minutes or until the squash is fork tender and the chili has thickened.
Taste the butternut squash chili and adjust the flavors to your liking. Divide it into bowls, top with your desired toppings, and enjoy.

Sautéed Ground Turkey, Onions, and Peppers for Chili.

Turkey Butternut Squash Chili in a White Dutch Oven.

🥕 Nicole’s Cooking Tips

Dice the squash small. Cut it into ½-inch cubes so it softens evenly while the chili simmers. Larger chunks will take longer. Not sure how to cut one? This guide from The Kitchn walks you through it.
Is your chili too thick? Stir in a splash of extra broth at a time until the consistency is just how you like it. Personally, I love this chili when it’s not soupy and somewhat thick.
This chili is mild as written. If you don’t want any heat at all, leave out the jalapeño pepper. Add more spice by keeping the jalapeño seeds, adding a second jalapeño, or even using a habanero for a real kick.
Make it ahead. This chili tastes even better the next day as the flavors deepen.

Make Ahead and Storage

Want to meal prep it? Simply make the recipe as written, store it, and reheat it when you’re ready to eat.

Store: Let the chili cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days.

Freeze: Once cooled, transfer to a freezer-safe airtight container, Souper Cubes, or a reusable silicone freezer bag. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a saucepan on the stovetop or in a microwave-safe bowl until heated through. Stir in a little broth or water if needed to thin it back out.

Butternut Squash Chili with Ground Turkey in a Pot with a Wooden Spoon.

Frequently Asked Questions (FAQ’s)

Can I make it vegetarian?

Yes! For a vegetarian chili, swap the ground turkey for store-bought plant-based ground meat substitute or use a total of 3 cans of beans (a mix of kidney beans, black beans, and pinto beans) instead. Also, replace the chicken broth with vegetable broth.

Can I make turkey chili in the slow cooker?

You sure can. To start, cook the ground turkey and vegetables (except the butternut squash) in a skillet on the stovetop as normal. Transfer this mixture to a slow cooker, then stir in the spices, butternut squash, kidney beans, crushed tomatoes, broth, and pumpkin puree. Cover the crockpot with a lid and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Adjust the seasonings to taste when it’s done, then serve with your favorite toppings.

Does the pumpkin puree make the chili taste sweet?

No, the pumpkin puree doesn’t sweeten the chili. It thickens the texture and upgrades the comforting fall flavors.

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