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Butternut Squash and Turkey Chili
4.8 from 342 votes

Butternut Squash and Turkey Chili

This butternut squash and turkey chili combines ground turkey with nutrient-rich butternut squash and red lentils, simmered with warming spices like turmeric, cumin, chili powder, and cinnamon in a pressure cooker. The dish is hearty and wholesome, with a balance of savory meat, sweet squash, and mildly spiced broth, finished with kale or spinach for added texture and color.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 373 kcal
Course: Lunch
Cuisine: American

Ingredients

  • ½ Tablespoon olive oil
  • 1 medium onion diced
  • 4 large garlic minced, cloves
  • 2 teaspoons Turmeric ground
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt sea salt
  • ½ teaspoon black pepper to taste, ground
  • 1 lb ground turkey
  • 1 medium butternut squash peeled, seeded and chopped (about 5 cups)
  • 4 cups vegetable broth low-sodium
  • 1 oz can diced tomatoes
  • 1 oz can coconut milk light
  • ½ cup red lentils rinsed, dried
  • 3 Tablespoons tomato paste
  • 2-3 teaspoons apple cider vinegar
  • 1-2 cups kale or spinach, chopped
  • cilantro for garnish, chopped cilantro and sliced green onions
  • green onion for garnish, chopped cilantro and sliced green onions
  • brown rice optional, or quinoa, cooked

Instructions

Pressure cooker:
    Cup of Yum
  1. Push the sauté/browning/meat button on your pressure cooker. Add oil to the inner pot.
  2. Sauté onion and garlic for 3-5 minutes.
  3. Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
  4. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
  5. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
  6. Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
  7. Press cancel on the pressure cooker and then press the soup/stew button. The timer should be set to 15-20 minutes.
  8. Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open (I use tongs for this). Once the steam is released, remove the lid and add in chopped kale or spinach. Give the chili a stir and let sit for a couple minutes to allow the greens to wilt.
  9. Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.
Stove Top:
  1. Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.
  2. Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
  3. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
  4. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.
  5. Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the chili uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
  6. Add in kale or spinach, stir to combine and let sit for a couple minutes to allow the greens to wilt.
  7. Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.

Notes

  • You can prepare this chili in a slow cooker by browning turkey first, then cooking all ingredients on high for 3-4 hours or low for 6-8 hours until squash and lentils are tender.
  • Store any leftovers in airtight containers in the refrigerator for up to 5 days.

Nutrition Information

Serving 1/6 of recipe Calories 373kcal (19%) Carbohydrates 39g (13%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Cholesterol 52mg (17%) Sodium 566mg (24%) Potassium 674mg (14%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 373

% Daily Value*

Serving 1/6 of recipe
Calories 373kcal 19%
Carbohydrates 39g 13%
Protein 24g 48%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Cholesterol 52mg 17%
Sodium 566mg 24%
Potassium 674mg 14%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.