Butternut Squash and Turkey Chili

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 6

Large Dutch oven or soup pot Ideal for layering flavors and simmering everything together.
Sharp vegetable peeler and chef’s knife To tackle the butternut squash with ease.
Wooden Spoon or Spatula For browning the turkey and stirring the chili.
Ladle Makes serving a breeze.

1 lb ground turkey lean
1 medium butternut squash peeled and cubed (about 3 cups)
1 yellow onion chopped
3 garlic cloves minced
1 tablespoon olive oil
1 can 15 oz black beans, drained and rinsed
1 can 15 oz kidney beans, drained and rinsed
1 can 14.5 oz fire-roasted diced tomatoes
1 tablespoon tomato paste
2 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon maple syrup optional but highly recommended for a subtle sweet finish
Fresh cilantro avocado, sour cream, or shredded cheese for topping

Cube the squash, chop the onion, mince the garlic, and gather your spices so you're ready to go.

Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned and cooked through, about 6–7 minutes. Remove and set aside.

In the same pot, add the chopped onion and cook until softened, about 4 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika and cook for another minute until fragrant.

Stir in the cubed butternut squash and tomato paste, allowing the paste to coat everything and cook slightly, about 2 minutes.

Return the turkey to the pot. Add the beans, diced tomatoes, chicken broth, and maple syrup (if using). Stir well and bring to a gentle boil.

Lower the heat, cover, and simmer for 30–35 minutes, or until the squash is tender and the chili has thickened.

Add salt and pepper to taste. If it’s too thick for your liking, splash in a little more broth.