Easy Butternut Squash Chili With Turkey or Beef

Name: Easy Butternut Squash Chili With Turkey or Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 lb ground turkey or beef; 1 onion, chopped; 2 cloves garlic, minced; 1 butternut squash, peeled and cubed; 1 can (15 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper, to taste; 2 cups chicken or vegetable broth; 1/2 cup corn kernels (optional); Fresh cilantro, for garnish (optional)

Isabella

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This Easy Butternut Squash Chili With Turkey or Beef is the perfect combination of comfort and healthy ingredients. Whether I choose lean ground turkey or beef, the dish becomes a hearty meal that is both filling and flavorful. The addition of tender butternut squash brings a touch of sweetness, while the beans and spices create a savory depth. It’s a great option for a cozy evening meal, especially when I want something that’s both nutritious and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s so versatile, comforting, and nutritious. The butternut squash adds a natural sweetness that balances the warmth of the spices. I can switch between turkey and beef depending on my mood or what I have on hand. The beans and broth make it hearty, while the simplicity of the recipe makes it a breeze to prepare. Plus, it’s easy to customize with different toppings like fresh cilantro or a sprinkle of cheese, making it a crowd-pleaser every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 lb ground turkey or beef

Salt and pepper, to taste

1 onion, chopped

2 cloves garlic, minced

1 butternut squash, peeled and cubed

1can (15 oz) diced tomatoes

1can (15 oz) kidney beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon cumin

1can (15 oz) black beans, drained and rinsed

1 teaspoon smoked paprika

2 cups chicken or vegetable broth

1/2 cup corn kernels (optional)

Fresh cilantro, for garnish (optional)

Directions

First, I heat the olive oil in a large pot over medium heat. Once the oil is hot, I add the ground turkey or beef and cook it until it’s browned, breaking it apart as it cooks.

Then, I add the chopped onion and minced garlic to the pot. I cook them for about 3-4 minutes, or until the onion becomes soft and fragrant.

Next, I stir in the cubed butternut squash, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.

I pour in the chicken or vegetable broth, bring the mixture to a simmer, and let it cook. Then I cover the pot and let it simmer for about 25-30 minutes, or until the butternut squash is tender and the flavors are well combined. I stir occasionally to keep everything evenly cooked.

If I want to add some extra sweetness and texture, I toss in the corn kernels during the last 5 minutes of cooking.

Finally, I serve the chili hot, garnished with fresh cilantro if desired.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Variations

Vegetarian Version: I can easily make this dish vegetarian by using plant-based ground meat or skipping the meat entirely. Adding more beans and veggies will keep it hearty.

Spicy Version: If I love extra heat, I can add some chopped jalapeños, hot sauce, or extra chili powder to the mix.

Sweet Potato: Instead of butternut squash, I could swap in cubed sweet potatoes for a different flavor profile.

Beans: I can experiment with other types of beans, such as pinto beans or garbanzo beans, for a different texture.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often deepen as it sits, making it even more delicious the next day.

Freezing: I can freeze this chili in a freezer-safe container for up to 3 months. When I’m ready to eat, I just thaw it overnight in the fridge and reheat on the stovetop.

Reheating: To reheat, I simply warm it on the stovetop over low to medium heat, stirring occasionally. If it’s too thick, I add a little extra broth or water to reach my desired consistency.

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FAQs

Can I use a different type of meat?

Yes! If I prefer, I can substitute ground turkey with ground chicken or beef. I could even use a plant-based ground meat alternative if I want a vegetarian option.

Is this chili spicy?

The chili has a mild level of spice, but if I like it spicier, I can always add more chili powder, cayenne pepper, or even some jalapeños.

Can I make this in a slow cooker?

Absolutely! If I prefer the convenience of a slow cooker, I can brown the meat and sauté the onions and garlic beforehand, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the squash is tender.

Can I omit the beans?

Yes, I can skip the beans if I prefer a lower-carb option or simply don’t like beans. I can add extra vegetables, like bell peppers or zucchini, in their place.

Can I make this recipe ahead of time?

Definitely! This chili can be made ahead of time, and it actually gets better as it sits. I often prepare it a day or two in advance and store it in the fridge to let the flavors meld together.

Conclusion

This easy butternut squash chili with turkey or beef is a hearty, satisfying meal that’s perfect for any night of the week. I love how simple it is to make and how customizable it can be depending on my preferences. Whether I serve it with a side of cornbread or enjoy it on its own, it’s a warming dish that I can always count on to bring comfort to my table.

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