If you’re looking for a comforting, nutritious meal that satisfies your cravings and warms you up on a chilly day, this Easy Butternut Squash Chili with Turkey or Beef recipe is the perfect choice. Packed with the richness of roasted butternut squash, lean protein, and a blend of savory spices, this chili is an excellent option for a cozy dinner or meal prep.
Why You’ll Love This Recipe
- Healthy & Flavorful: The combination of butternut squash and lean turkey or beef makes this chili a nutrient-packed dish that’s also rich in flavor. The squash adds natural sweetness, while the meat provides a satisfying protein boost.
- Versatile: Whether you prefer ground turkey for a leaner option or ground beef for a heartier, richer flavor, this chili can be customized to your taste.
- Quick & Easy: This chili comes together in just over an hour, making it an excellent option for a weeknight dinner or batch cooking for the week ahead.
- Kid-Friendly: The sweetness of the butternut squash appeals to younger taste buds, while the mild heat from the spices can be adjusted to suit any preference.
- Perfect for Meal Prep: This chili is even better the next day, which makes it a great option for meal prepping. Store leftovers in the fridge for up to 5 days, or freeze for future meals.
Ingredients for Easy Butternut Squash Chili with Turkey or Beef
- 1 medium butternut squash, peeled, seeded, and diced
- 1 lb ground turkey (or ground beef)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions for Easy Butternut Squash Chili
- Prepare the Squash: Start by peeling and dicing the butternut squash. Roast it in the oven at 400°F for 20–25 minutes until tender and lightly caramelized. This step brings out the natural sweetness of the squash.
- Cook the Meat: While the squash roasts, heat a large pot over medium heat and add a bit of olive oil. Add the ground turkey (or beef) and cook until browned. Use a spatula to break it into small crumbles.
- Sauté the Vegetables: Add the chopped onion, garlic, and bell pepper to the pot. Sauté until softened, about 4–5 minutes. The aromatics will infuse the dish with rich flavors.
- Add Spices and Beans: Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Then add the diced tomatoes, kidney beans, black beans, and chicken broth. Bring the mixture to a simmer.
- Combine Squash: Once the butternut squash is roasted, stir it into the chili. Let the chili simmer for about 20–30 minutes, allowing the flavors to meld and the chili to thicken.
- Adjust the Seasoning: Taste the chili and adjust the seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the chili into bowls, and enjoy it as-is or top with your favorite garnishes, such as shredded cheese, sour cream, avocado slices, or a sprinkle of cilantro.
Tips for Perfect Butternut Squash Chili
- Make It Spicy: If you like your chili with a kick, feel free to add extra cayenne pepper, hot sauce, or chili flakes.
- Slow Cooker Option: For a hands-off meal, you can throw all the ingredients into a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Vegetarian Version: Skip the meat and add extra beans, lentils, or tempeh for a vegetarian version of this chili.
Nutritional Benefits
Butternut squash is an excellent source of vitamins A and C, providing antioxidant protection and supporting a healthy immune system. The addition of turkey or beef offers lean protein to keep you feeling full and satisfied, while the beans add fiber to support digestive health. This chili is not only delicious but also helps fuel your body with nutrient-dense ingredients.
Final Thoughts
This Easy Butternut Squash Chili with Turkey or Beef is the ultimate comfort food, offering warmth, flavor, and nutrition in every bite. Perfect for any season, it’s an ideal choice for a family-friendly meal that’s as easy to prepare as it is satisfying. With its balanced flavors and hearty texture, it’s sure to become a go-to recipe in your weekly meal rotation.
Serving and Storage Tips for Easy Butternut Squash Chili with Turkey or Beef
Serving Tips:
- Garnishes: Add some extra flavor and texture by topping your chili with:
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream or Greek yogurt for creaminess
- Fresh cilantro or parsley for a burst of color and freshness
- Avocado slices or guacamole for a creamy contrast
- Tortilla chips or cornbread on the side for added crunch
- Pairing: This chili pairs wonderfully with:
- Rice or quinoa for a complete meal
- Crusty bread or warm rolls for dipping
- Salads like a simple green salad or a tangy coleslaw for balance
- Make It a Feast: Serve chili in a large bowl for a cozy meal, or consider preparing a chili bar for guests with a variety of toppings like sliced jalapeños, diced onions, and shredded lettuce. This lets everyone customize their bowl!
Storage Tips:
- Refrigeration: Leftover chili can be stored in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave or on the stovetop, adding a little broth or water to adjust the consistency if needed.
- Freezing: This chili freezes beautifully. Let the chili cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat.
- Meal Prep: This chili is a great option for meal prep. It can be divided into individual portions and stored in the fridge for quick lunches or dinners throughout the week. Just make sure to refrigerate it within two hours of cooking to ensure freshness.
- Reheating Tips: If you’ve frozen the chili, reheat it on the stove over low heat, stirring occasionally. For quicker reheating, you can use the microwave, but be sure to stir it halfway through to ensure even warming.
By following these serving and storage tips, you can enjoy this delicious and nutritious chili any time, whether it’s a freshly made batch or a comforting leftover!
1. Can I make this chili vegetarian?
Yes, you can easily make this chili vegetarian by omitting the turkey or beef and using additional beans or lentils as the protein source. You can also add vegetables like zucchini or sweet potatoes for extra texture and flavor.
2. Can I use frozen butternut squash?
Absolutely! Frozen butternut squash works well in this recipe. Just skip the roasting step and add the frozen squash directly to the pot when you’re simmering the chili. It will cook through with the rest of the ingredients.
3. Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply brown the meat and sauté the onions, garlic, and bell peppers, then transfer everything, including the roasted butternut squash, to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours for a flavorful, hands-off meal.
4. How can I adjust the spice level of the chili?
To make the chili milder, reduce or omit the cayenne pepper and use a mild chili powder. For a spicier version, you can increase the cayenne pepper, add diced jalapeños, or stir in some hot sauce or red pepper flakes to taste. Adjust the heat according to your preference!
Easy Butternut Squash Chili With Turkey or Beef
This easy, cozy chili combines the sweetness of butternut squash with the heartiness of ground turkey or beef. Packed with veggies and warm spices, it’s the perfect weeknight meal or game day favorite. Serve it with your favorite toppings, such as sour cream, shredded cheese, and fresh cilantro, for a satisfying dish that warms you from the inside out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Soup, Stew
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 bell pepper (any color), diced
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt (optional, for serving)
- Shredded cheese (optional, for serving)
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey or beef to the pot, breaking it up with a spoon. Cook until the meat is browned and cooked through, about 5–7 minutes. Drain any excess fat if using ground beef.
- Stir in the chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for 1 minute to toast the spices.
- Add the butternut squash, bell pepper, diced tomatoes, black beans, kidney beans, and broth to the pot. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25–30 minutes, or until the butternut squash is tender.
- Season with salt and pepper to taste. Adjust any seasonings if needed.
- Serve hot with your favorite toppings like fresh cilantro, sour cream, and shredded cheese.
Notes
- Protein Options: Use ground turkey for a leaner chili or ground beef for a richer flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Topping Ideas: Try avocado slices, chopped green onions, or tortilla chips for extra crunch and flavor.