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Easy Butternut Squash Chili With Turkey or Beef Recipe

Easy Butternut Squash Chili With Turkey or Beef Recipe

4.6 from 22 reviews

This Easy Butternut Squash Chili with Turkey or Beef is a hearty and flavorful dish perfect for chilly nights. Packed with protein and veggies, it’s a comforting meal the whole family will love.

Ingredients

Units Scale

For the chili:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or ground beef
  • 3 cups peeled and cubed butternut squash
  • 1 red bell pepper, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 cup low-sodium chicken or beef broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and sauté until softened, about 3–4 minutes.
  2. Sauté aromatics: Stir in garlic and cook for another 30 seconds.
  3. Cook meat: Add ground turkey or beef and cook until browned, breaking it up with a spoon.
  4. Add ingredients: Stir in butternut squash, red bell pepper, black beans, kidney beans, diced tomatoes, tomato paste, and broth.
  5. Season: Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Stir well to combine.
  6. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until squash is tender and chili is thickened.
  7. Adjust seasoning: Taste and adjust seasoning as needed.
  8. Serve: Serve hot with desired toppings like avocado, sour cream, or shredded cheese.

Notes

  • This chili tastes even better the next day and can be made ahead.
  • For a vegetarian version, omit the meat and add extra beans or lentils.
  • Leftovers freeze well for up to 3 months.

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