This Butternut Squash Turkey Chili with black beans is a hearty, healthy fall comfort-food recipe. Made with ground turkey, it’s high in protein and deeply satisfying.
Chili season is the coziest season. This butternut squash and black bean chili is a warm bowl of comfort and an easy way to add more squash to your meals.
Butternut squash contributes vitamins A and C as well as beta-carotene, giving the chili a bright, seasonal flavor and added nutrition. If you enjoy squash dishes, you might like other fall recipes that highlight similar flavors.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert Tips
- How to serve it:
- How to store:
- Recipe FAQs:
- Other chili recipes you’ll love:
- Black Bean Butternut Squash Turkey Chili Recipe
What makes this recipe great
- Butternut squash boosts the recipe with vitamin C, vitamin A (beta-carotene), and vitamin E, and gives it a seasonal fall character.
- This chili is high in protein—one serving contains about 29 grams of protein, which helps keep you full.
- It’s made with straightforward, wholesome ingredients and bold warming spices.
- Family-friendly and a reliable crowd-pleaser.
Recipe ingredients
- Onion – fresh onion or shallots both work.
- Garlic – adds savory depth to the meat.
- Olive oil – extra virgin olive oil or avocado oil.
- Red pepper flakes – optional for extra heat.
- Bell pepper – red, orange, yellow (or green) are fine.
- Ground turkey – regular or lean ground turkey.
- Paprika – for warm, smoky flavor.
- Chili powder – adjust amount to your heat preference.
- Oregano – dried or fresh.
- Cinnamon – a pinch adds a cozy fall note.
- Cumin – a classic chili spice.
- Tomato paste – for concentrated tomato flavor.
- Strained tomatoes and chopped tomatoes – the tomato base for the chili.
- Butternut squash – fresh, cubed, or pre-cut for convenience.
- Black beans and kidney beans – a mix of beans adds texture and substance.
See the recipe card below for exact measurements and full ingredient details.
Additions/ Substitutions
- If you prefer powdered spices, substitute onion powder and garlic powder (about 1 tsp each) for fresh onion and garlic.
- Green bell pepper can replace red bell pepper.
- Swap black or kidney beans for white northern beans or pinto beans if you like.
- To make a slow-cooker version: brown the turkey first, then transfer everything to a slow cooker and cook on high 5 hours or low 7 hours.
Step by step instructions
Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced garlic and onion and sauté 2–3 minutes until fragrant. Add diced bell pepper and cook another 2–3 minutes. (If using onion and garlic powder, skip sautéing them and add the powders later to the meat.)
Step 2: Add the ground turkey, tomato paste, salt, pepper, paprika, cumin, oregano, cinnamon and 1 teaspoon chili powder. Break the meat into pieces and cook until browned, about 6–8 minutes.
Step 3: Brown the turkey fully.
Step 4: Stir in the strained tomatoes, chopped tomatoes, 1/2 cup water, beans, and cubed butternut squash. Add the remaining 2 teaspoons chili powder, mix, and bring to a boil.
Step 5: Reduce heat and simmer 25–30 minutes, until the butternut squash is tender but not mushy. Cooking time will vary with cube size.
Step 6: Serve hot and top as desired.
Expert Tips
- Test doneness by piercing squash with a knife—aim for tender but still intact cubes.
- If using onion/garlic powders, add them to the browned meat rather than sautéing them.
How to serve it:
(1) Add toppings:
There are many topping options—try:
- Avocado
- Plantain or tortilla chips
- Cheddar or vegan cheese
- Diced apple for crunch
- Hot sauce
- Sour cream or yogurt
(2) Use the chili as a topping:
This chili also works well served over:
- Baked potatoes
- Scrambled eggs
- Nachos
- Rice
I like it served over rice with extra peppers for a stuffed-pepper vibe.
How to store:
- To store: Refrigerate in an airtight container for 4–5 days.
- To freeze: Use a freezer-safe container and freeze up to 3 months.
- To reheat: Thaw in the fridge overnight if frozen, then reheat on the stovetop or in the microwave.
Recipe FAQs:
Yes—ground beef, bison, or chicken work well. Any ground meat you prefer can be used.
Yes. This chili is naturally gluten-free and dairy-free as written.
Not with the beans—canned beans make it non-Paleo. Omit the beans and add extra squash or sweet potato for a Paleo option.
Yes. Brown the turkey first, then add all ingredients to a slow cooker and cook on high 5 hours or low 7 hours.
Other chili recipes you’ll love:
Apple Sage Turkey Chili (Gluten-Free)
Slow Cooker Shredded Chicken and Vegetable Chili
Instant Pot Beef and Sweet Potato Chili
Pumpkin Chili
Coffee and Cocoa Chili without beans
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Black Bean Butternut Squash Turkey Chili
Ingredients
- 1/2 of an onion, diced (or 1 tsp dried onion powder)
- 4 cloves garlic, diced (or 1 tsp dried garlic powder)
- 1 Tablespoon olive oil
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 bell pepper, diced
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon paprika
- 3 teaspoons chili powder, divided
- 3/4 teaspoon oregano
- 1/2 teaspoon cinnamon
- 3/4 teaspoon cumin
- 1 Tablespoon tomato paste
- 3 cups strained tomatoes
- 1 cup chopped tomatoes
- 1/2 cup water
- 3 cups diced butternut squash (¾-inch cubes)
- Two 14-ounce cans black beans
- One 14-ounce can kidney beans
Instructions
- Add diced garlic and onion to a large pot with 1 Tablespoon olive oil over medium heat. Sauté 2–3 minutes until fragrant. Add the bell pepper and cook 2–3 more minutes. (If using onion and garlic powders, add them to the meat later.)
- Add ground turkey, tomato paste, salt, pepper, paprika, cumin, oregano, cinnamon and 1 tsp chili powder. Break up the meat and cook until browned, about 6–8 minutes.
- Stir in strained and chopped tomatoes, water, beans, butternut squash, and 2 tsp chili powder. Bring to a boil, then reduce heat and simmer 25–30 minutes until squash is tender but not mushy.
Notes
- Substitute 1 teaspoon onion powder and 1 teaspoon garlic powder for fresh onion and garlic if desired.
- Green bell pepper works fine in place of red.
- Use white northern or pinto beans instead of black or kidney beans if preferred.
Nutrition
Carbohydrates: 52 g
Protein: 29 g
Fat: 4 g
Fiber: 16 g
Vitamin A: 6654 IU
Vitamin C: 43 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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