Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Butternut Squash Chili With Turkey or Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • 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

Description

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.

Ingredients

Scale
  • 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

  1. Heat the oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. 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.
  4. Stir in the chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for 1 minute to toast the spices.
  5. Add the butternut squash, bell pepper, diced tomatoes, black beans, kidney beans, and broth to the pot. Stir well to combine.
  6. 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.
  7. Season with salt and pepper to taste. Adjust any seasonings if needed.
  8. 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.

Find it online: https://recipe.ukfinda.com/easy-butternut-squash-chili-with-turkey-or-beef/