Butternut Squash Chili

chili in a white soup bowl topped with green onions and sour cream

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

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings people

Calories 273kcal

Author Tawnie Graham of Kroll's Korner

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, 15.25 oz. can kidney beans, drained and rinsed
1, 15 oz. can black beans, drained and rinsed
Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese

US Customary - Metric

Instructions

Chop all of the vegetables before you begin to cook. Place cubed potatoes in a bowl with water to prevent them from browning.
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.
2 Tbsp. olive oil, divided, 1 lb. ground turkey*
Add onions and cook for ~2-3 minutes. Add in garlic, tomato paste and seasonings and stir until fragrant, about 1 minute.
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
Add in the cubed butternut squash, potatoes, carrots and bell peppers Stir to combine.
1 butternut squash, peeled, seeds removed and diced into small cubes (~4 cups), 2 large carrots, peeled and diced small (~1 cup), 2 large Russet potatoes, peeled and diced into small cubes (~2 cups), 1 bell pepper (any color), seeded and diced
Add in the crushed tomatoes, vegetable broth and water. Stir. Turn heat to high and bring to a boil.
28 oz. can crushed tomatoes, 4 cups vegetable stock, 2 cups water
Turn heat to low, cover and simmer for 1 hour or until butternut squash and potatoes are fork tender.
About 10-20 minutes prior to serving, add in the beans and stir.
1, 15.25 oz. can kidney beans, drained and rinsed, 1, 15 oz. can black beans, drained and rinsed
Taste chili, add any additional seasonings (salt, hot sauce, etc.) if desired.
Ladle into bowls and garnish with your favorite toppings.
Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese

Video

Notes

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