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5.0 from 18 votes

Butternut Squash Chili

This butternut squash chili is filled with cubed butternut squash, ground turkey, red kidney beans and is comforting, veggie packed & flavorful!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 people
Calories: 273 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tbsp. olive oil, divided
  • 1 lb. ground turkey*
  • 1 small white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 Tbsp. ground cumin
  • 1 Tbsp. paprika
  • 1 tsp. oregano
  • salt and pepper to taste
  • 1 butternut squash, peeled, seeds removed and diced into small cubes (~4 cups)
  • 2 large carrots, peeled and diced small (~1 cup)
  • 1 bell pepper (any color), seeded and diced
  • 2 large Russet potatoes, peeled and diced into small cubes (~2 cups)
  • 28 oz. can crushed tomatoes
  • 4 cups vegetable stock
  • 2 cups water
  • 1, .25 oz. can Kidney beans, drained and rinsed
  • 1, oz. can black beans, drained and rinsed
  • Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese

Instructions

    Cup of Yum
  1. Chop all of the vegetables before you begin to cook. Place cubed potatoes in a bowl with water to prevent them from browning.
  2. Heat olive oil in a large dutch oven or heavy bottomed pot and heat over medium-high heat.  Once hot, add the ground turkey and cook, chopping up with a wooden spoon, until no longer pink. ~5-7 minutes.
  3. Add onions and cook for ~2-3 minutes. Add in garlic, tomato paste and seasonings and stir until fragrant, about 1 minute.
  4. Add in the cubed butternut squash, potatoes, carrots and bell peppers Stir to combine.
  5. Add in the crushed tomatoes, vegetable broth and water. Stir. Turn heat to high and bring to a boil.
  6. Turn heat to low, cover and simmer for 1 hour or until butternut squash and potatoes are fork tender.
  7. About 10-20 minutes prior to serving, add in the beans and stir.
  8. Taste chili, add any additional seasonings (salt, hot sauce, etc.) if desired.
  9. Ladle into bowls and garnish with your favorite toppings.

Notes

  • slow cooker
  • slow cooker
  • Instant Pot
  • Feel free to use ground beef or ground pork.
  • Use my homemade chili seasoning (2-3 Tbsp.) in this recipe for even more flavor!
  • To make in the slow cooker: cook the ground meat first then add all ingredients into the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. It's best to take it off heat when the butternut squash and potatoes are fork tender so they don't come mushy.
  • I have not tested this recipe in an Instant Pot/pressure cooker, so I can't say if any adjustments would need to be made, or how long to cook it. So sorry! 
  • Storage: Store cooled chili in a container in the fridge for up to five days. Or, let cool completely and freeze up to 3 months in a freezer safe container or plastic gallon baggie.
  • Reheat: reheat chili on the stove and add any broth or water, if desired.

Nutrition Information

Serving 1serving (no garnishes) Calories 273kcal (14%) Carbohydrates 41g (14%) Protein 19g (38%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 31mg (10%) Sodium 672mg (28%) Potassium 1331mg (38%) Fiber 6g (24%) Sugar 10g (20%) Vitamin C 57mg (63%) Calcium 131mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 273

% Daily Value*

Serving 1serving (no garnishes)
Calories 273kcal 14%
Carbohydrates 41g 14%
Protein 19g 38%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 31mg 10%
Sodium 672mg 28%
Potassium 1331mg 28%
Fiber 6g 24%
Sugar 10g 20%
Vitamin C 57mg 63%
Calcium 131mg 13%
Iron 5mg 28%

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