Easy Butternut Squash Chili with Turkey or Beef Recipe

Introduction

This easy butternut squash chili with turkey or beef is a comforting, flavorful twist on classic chili. Packed with nutritious squash, beans, and vibrant peppers, it’s perfect for a cozy weeknight dinner. Whether you prefer turkey or beef, this hearty chili warms you from the inside out.

Ingredients

• 1 medium butternut squash, peeled or unpeeled, seeded and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound ground turkey or ground beef
• 2 tablespoons homemade chili seasoning
• 4 cups broth (vegetable or beef)
• 1 can beans (such as kidney or black beans), drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can diced tomatoes and chilies
• 2 tablespoons tomato paste

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté for 3–5 minutes until the vegetables soften.
2. Step 2: Add the minced garlic and cook for another 30 seconds until fragrant.
3. Step 3: Add the ground turkey or beef to the pot. Break it up with a spoon and cook until browned all over.
4. Step 4: Stir in the homemade chili seasoning to coat the meat evenly.
5. Step 5: Add the broth, beans, corn, diced tomatoes with chilies, tomato paste, and cubed butternut squash. Stir to combine.
6. Step 6: Bring the chili to a gentle simmer. Reduce heat to medium-low and cook, uncovered, for about 30 minutes or until the squash is tender and flavors meld.
7. Step 7: Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Tips & Variations

• You can skip peeling the butternut squash if you prefer; the skin is edible and softens when cooked.
• Swap ground beef with ground turkey or chicken for a leaner option, or omit meat for a vegetarian version.
• For extra flavor, use roasted butternut squash instead of fresh. Roast in an air fryer or oven at 400°F for 25-30 minutes.
• Try cooking this chili in a slow cooker: brown the meat first, then combine all ingredients and cook on high for 4-5 hours or low for 7-8 hours.
• Top with avocado, sour cream, Greek yogurt, crumbled bacon, chives, tortilla strips, or your favorite crackers for added texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave until warmed through. This chili also freezes well; place in freezer-safe containers or use soup molds and freeze for up to several months. Defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to peel the butternut squash?

No, you don’t have to peel it. The skin is edible and softens during cooking. Simply halve the squash, scoop out the seeds, and chop it into chunks. Peeling is optional and based on personal preference.

Is butternut squash healthy?

Yes, butternut squash is packed with nutrients like vitamin A, vitamin C, magnesium, and potassium. It’s low in calories and offers a great nutritional boost to your chili. One cup provides over 450% of the recommended daily intake of vitamin A.

Easy Butternut Squash Chili with Turkey or Beef Recipe

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This Easy Butternut Squash Chili combines nutritious butternut squash with hearty ground turkey or beef, colorful bell peppers, beans, and a flavorful homemade chili seasoning. Perfect for a healthy, comforting meal that’s packed with vitamins and can be made on the stovetop, slow cooker, or air fryer for roasted squash. Whether you prefer turkey or beef, this versatile chili is easy to customize and ideal for meal prep or freezer storage.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chili Base

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound ground beef or ground turkey
• 2 cups cubed butternut squash (peeled or unpeeled according to preference)
• 1 (15 oz) can beans (kidney or black beans), drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 (6 oz) can tomato paste
• 1 (14.5 oz) can diced tomatoes with chilies
• 2 cups beef or chicken broth
• 2 tablespoons homemade chili seasoning (blend of chili powder, cumin, paprika, oregano, salt, pepper)

Instructions

1. Prepare the Vegetables and Meat: Heat a large pot over medium-high heat. Add olive oil along with chopped onions, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until the vegetables become soft and fragrant. Then, stir in the minced garlic and cook for an additional minute.
2. Cook the Ground Meat: Add the ground beef or turkey to the pot, breaking it apart with a spoon. Cook until fully browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
3. Season the Meat: Sprinkle the homemade chili seasoning evenly over the meat and vegetables. Stir well to coat everything with the spices for robust flavor.
4. Add Liquids and Vegetables: Pour in the broth, then add the drained beans, corn kernels, diced tomatoes with chilies, tomato paste, and cubed butternut squash. Stir all ingredients to combine thoroughly.
5. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered gently for 25-30 minutes, stirring occasionally, until the butternut squash is tender and the chili has thickened to your liking.
6. Optional Roasted Butternut Squash: For enhanced flavor, roast the butternut squash before adding by either air frying at 400°F for about 20 minutes or baking in the oven at 400°F for 25-30 minutes until caramelized and tender. Then add roasted cubes to the chili during simmering.
7. Slow Cooker Method: Alternatively, brown the ground meat on the stovetop, then add all ingredients to a slow cooker. Cook on High for 4-5 hours or Low for 7-8 hours until squash is soft and flavors meld.
8. Serve and Garnish: Ladle the chili into bowls and top with your favorite garnishes such as tortilla strips, avocado slices, sour cream, Greek yogurt, crumbled bacon, chives, or croutons for added texture and flavor.

Notes

• You do not need to peel butternut squash as the skin is edible; simply halve, seed, and cube it.
• Ground turkey, chicken, or beef can be used interchangeably or omitted for a vegetarian version.
• Chili seasoning can be made ahead or substituted with store-bought blends.
• Leftover chili stores well in the refrigerator for 3-4 days in a sealed container.
• Freeze leftovers in airtight containers or freezer-safe molds for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop or in the microwave.
• Roasting butternut squash in the air fryer or oven adds a deeper, sweeter flavor to the chili.

Keywords: Butternut Squash Chili, Ground Turkey Chili, Beef Chili, Healthy Chili, Easy Chili Recipe, Fall Recipes, Comfort Food