My Butternut Squash and Turkey Chili takes traditional chili and kicks it up a notch with flavor and nutrition. It’s the perfect game day dish!
There’s something so comforting about curling up with a piping hot bowl of chili on a cold day. Whether you’re making dinner for the family or feeding a crowd on Super Bowl Sunday, a hearty bowl of chili is always sure to be a hit!
My recipe uses lean ground turkey, butternut squash, and protein-packed black beans, which are simmered together in a smoky sauce with a bit of heat. I love using butternut squash in this dish because its natural sweetness nicely complements the spices in the chili. Plus, it’s packed with nutrients, especially Vitamin A. One cup of cooked squash has 457% of the recommended daily allowance!
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I use chipotles in adobo in my chili because I love their amazing flavor. Chipotles are canned, smoked jalapeño peppers and they add a delicious smoky heat to dishes. I would recommend buying a can for this recipe but if you don’t have them, you can substitute chili powder.
If you’re serving this dish for a crowd, I would suggest setting out a whole bunch of toppings so that everyone can top their chili with their favorite ingredients. Some of my favorite toppings are Greek yogurt, shredded cheese, diced avocado, diced tomatoes, cilantro leaves and sliced scallions. This time, I topped my bowl with avocado and my new favorite cheese, Cabot Alpine Legacy Collection Cheddar Cheese. A cheddar cheese with hints of Swiss and Parmesan, it has a nutty flavor and creamy texture that melts perfectly on a piping hot bowl of chili. Happy eating!
Looking for more game day recipes? Check out my Super Bowl Recipe Round Up.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 red bell pepper seeded and chopped (about 1 cup)
- 3 cloves garlic, chopped
- 1 lb. lean ground turkey
- Salt and pepper
- 1 teaspoon chipotles in adobo, seeded and chopped*
- 1 teaspoon adobo sauce (from the can of chipotles)
- 2 teaspoons ground cumin (increase to 2)
- 1 teaspoon dried oregano
- 1/4 teaspoon allspice (optional)
- 1 medium butternut squash peeled and cut into 1-inch cubes (about 4 ½ cups, 20 oz)
- 2 (15 oz) cans low sodium black beans, drained and rinsed
- 2 (14.5 oz) cans diced fire roasted tomatoes
- 2 cups low sodium chicken broth
- ¼ cup cilantro, chopped plus extra for garnish
- Optional toppings: shredded cheese (I used Cabot Alpine Legacy Collection Cheddar Cheese) Greek yogurt or sour cream, diced avocado, diced tomato, sliced scallions
- Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 4-5 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground turkey and cook, breaking it into pieces. Season the mixture with a pinch of salt and pepper.
- Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, beans, tomatoes, broth, ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil then reduce to a simmer. Cover and cook 15 minutes, then uncover and cook another 15 minutes or until chili is thickened and squash is cooked through. Stir in the cilantro.
- Garnish chili with cilantro. Serve with any desired toppings.
Chipotles in adobo are canned, smoked jalapeño peppers and add a delicious smoky heat to dishes. If you don’t have them, you can substitute chili powder.
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Tara | Treble in the Kitchen says
February 1, 2017 at 9:45 amSounds so comforting and perfect for enjoying during Super Bowl commercials 🙂
usha says
February 1, 2017 at 10:38 amwe love anything with butternut squash. Healthy, simple to prepare and tasty. Thanks.
Jessica @ Nutritioulicious says
February 1, 2017 at 1:05 pmThis looks absolutely delicious Sonali! I love butternut squash in chili and the avocado on top is the perfect way to finish it off!
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Rebecca says
February 1, 2017 at 2:02 pmLOOOOOOOVE butternut squash in soup! this looks delish
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Lynn Elliott Vining says
February 1, 2017 at 2:03 pmWow! This looks delicious!
Sarah says
February 1, 2017 at 2:41 pmI LOVE the chili that has butternut squash or sweet potato in it! So much flavor, color, and so filling!
Deanna says
February 1, 2017 at 5:26 pmMmmm this looks so yummy!
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Nettie Moore says
February 1, 2017 at 9:44 pmYour chili looks scrumptious! Love the butternut squash and Cabot Alpine Cheddar Cheese!
Kristy from Southern In Law says
February 2, 2017 at 8:22 pmI’ve never added butternut squash to chili before but now I really, really need to try it! Yum!
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Ann -- The Fountain Avenue Kitchen says
February 3, 2017 at 4:38 pmI’ll have my with avocado and cheese, too! Looks fabulous! 🙂
Kris ~ Big Rigs 'n Lil' Cookies says
February 4, 2017 at 6:08 pmI love a good bowl of chili, and I know this one would make me happy. I agree on chipotles being a great part of a chili recipe.
Farrah says
February 5, 2017 at 8:37 pmI don’t know why I’ve never put butternut squash in chili but that’s a genius idea and will probably be next week’s meals after I finish all the free food I managed to score on Friday! ;P! This looks amazing! <3
Lynn says
December 22, 2018 at 9:23 pmHello Sonali, I just discovered your lovely site and made this chili tonight. It was delicious! I saw allspice in the instructions, but not in the ingredient list. I added 1/4 tsp., but it could stand more. How much did you have in mind? Thank you for this wonderful resource.
sonaliruder says
January 7, 2019 at 11:22 pmThanks for catching that! So glad you liked the dish! I edited the ingredients to include 1/4 teaspoon allspice, which is what I use, but you can use 1/2 teaspoon if you’d like a stronger flavor.
Anne Clark says
March 14, 2019 at 3:05 pmSuch an awesome looking recipe (and your pics are great too)! I love butternut squash, but sometimes have a hard time finding a good recipe for it. Your’s looks great! Thanks for sharing!
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