why make this recipe
Autumn Turkey & Butternut Squash Chili is the perfect dish to warm you up on chilly days. This hearty chili combines lean ground turkey with sweet butternut squash and white beans, making it both filling and nutritious. It’s not just delicious but also packed with vitamins and flavors that celebrate the fall season. Plus, it’s easy to make, which is always a bonus, especially in busy autumn months.
how to make Autumn Turkey & Butternut Squash Chili
Ingredients
- 1 lb ground turkey
- 2 cups butternut squash, peeled and cubed
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup pumpkin purée (optional but magical)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- Salt & pepper to taste
- 2 cups low-sodium chicken broth
- Olive oil
Directions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic; sauté until softened.
- Add the ground turkey and cook until browned.
- Stir in the chili powder, cinnamon, smoked paprika, salt, and pepper.
- Add the diced tomatoes, white beans, butternut squash, and chicken broth.
- Stir in the pumpkin purée (if using) for added creaminess and depth.
- Bring the mixture to a simmer. Cover and cook for 25–30 minutes, until the squash is tender.
- Taste and adjust the seasoning as needed. Serve hot, with toppings like Greek yogurt, avocado, or shredded cheese if desired.
how to serve Autumn Turkey & Butternut Squash Chili
Serve the chili hot in bowls. You can top it with a dollop of Greek yogurt, slices of avocado, or a sprinkle of shredded cheese. This adds extra flavor and creaminess. It pairs well with warm bread or cornbread for a complete meal.
how to store Autumn Turkey & Butternut Squash Chili
Let any leftover chili cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove or in the microwave.
tips to make Autumn Turkey & Butternut Squash Chili
- If you like more heat, add a pinch of cayenne pepper or diced jalapeños.
- For an even richer flavor, consider using homemade chicken broth instead of store-bought.
- The pumpkin purée is optional, but it adds a great depth of flavor and creaminess, so don’t skip it if you can!
variation
You can easily make this chili vegetarian by substituting ground turkey with lentils or mushrooms. This keeps the texture hearty while still making it nutritious and flavorful.
FAQs
1. Can I use other types of meat?
Yes, you can. Ground beef or chicken also work well in this chili. Just adjust the cooking times as needed.
2. Is it possible to make this chili in a slow cooker?
Absolutely! Brown the turkey, onion, and garlic first, then transfer them to a slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
3. How do I make it spicier?
You can add more chili powder, cayenne pepper, or diced hot peppers to give it an extra kick. Adjust to your taste!
Autumn Turkey & Butternut Squash Chili
Ingredients
Equipment
Method
- Sauté the chopped onion and minced garlic in olive oil in a large pot until they are softened. Add the ground turkey and cook until it is browned, breaking it apart with a spatula, then drain any excess fat.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, and cook for 1 minute until the spices are fragrant.
- Add the diced butternut squash, crushed tomatoes, chicken broth, rinsed kidney beans, and rinsed black beans to the pot, then bring the mixture to a simmer.
- Reduce the heat, cover the pot, and cook for 30-40 minutes, or until the butternut squash is tender, stirring occasionally.
- Taste the chili and adjust the seasonings as needed, then serve hot with your desired optional toppings.