Cozy Ground Turkey Chili with Butternut Squash for Easy Weeknight Dinners

This ground turkey chili with butternut squash is a hearty, comforting one-pot meal that’s perfect for busy weeknights or cool-weather gatherings. Packed with protein-rich lean turkey, tender chunks of butternut squash, smoky ancho chiles, and warming spices, it’s a flavorful dish the whole family will love.

The first time I made this chili, I was looking for something wholesome yet simple for a cozy Sunday dinner. It quickly became a favorite because it’s not only delicious but also incredibly versatile. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is a keeper!

Why You’ll Love This Chili

Let me share why this chili stands out from the rest:

• Healthy and balanced: Lean ground turkey and butternut squash add nutrition without compromising flavor.
• Bold flavors: Smoky ancho chiles, chipotle peppers, and a blend of spices deliver a satisfying kick of taste.
• One-pot convenience: Minimal clean-up makes it perfect for weeknight cooking.
• Meal-prep friendly: It stores well, so you can enjoy leftovers for days!

What You’ll Need to Make Ground Turkey Chili

Here’s everything you need to whip up this satisfying chili. Simple ingredients come together for a spectacular dish.

• 2 pounds 85/15 lean ground turkey
• 4 1/4 teaspoons kosher salt, divided (reduce if using table salt)
• 1 tablespoon water
• 1/4 teaspoon baking soda
• 2 ounces ancho chiles, stemmed and seeded
• 2 1/2 cups chicken stock (homemade or store-bought)
• 1 (14-ounce) can whole peeled tomatoes
• 1 teaspoon minced chipotle chiles in adobo (optional for heat)
• 1/4 cup vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 (15-ounce) can dark red kidney beans, undrained
• 10 ounces butternut squash, peeled and cut into 1/2 inch cubes
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar (optional)
• Chopped red onion, fresh cilantro, and shredded cheddar cheese for garnish

Step-by-Step: How to Make Ground Turkey Chili with Butternut Squash

Let’s walk through this recipe together. You’ll be amazed at how easily this dish comes together in just under an hour!

1. Prepare the turkey: In a bowl, mix the ground turkey with water, 1/4 teaspoon salt, and baking soda. Let it rest for 20 minutes; this keeps the turkey tender while cooking.
2. Soften the ancho chiles: Combine the ancho chiles and chicken stock in a microwave-safe bowl. Cover and microwave for 5-6 minutes until the chiles are soft. Transfer to a blender with the tomatoes and chipotle chiles, then blend until smooth. Set aside.
3. Sauté the aromatics: Heat the oil in a large Dutch oven over medium heat. Add the chopped onion and 1 1/2 teaspoons salt, stirring occasionally until the onion is soft (about 6-8 minutes). Stir in garlic, cumin, coriander, oregano, and black pepper. Cook for an additional 2 minutes, letting the spices bloom.
4. Cook the turkey: Add the seasoned turkey to the pot with another 1 1/2 teaspoons salt. Sauté for 6-8 minutes, breaking it up with a wooden spoon as it cooks and begins to brown.
5. Add the liquids and vegetables: Stir in the blended chile mixture, kidney beans with their liquid, and cubed butternut squash. Cover the pot, lower the heat, and let it simmer for 18-20 minutes or until the squash is tender.
6. Finish and taste: Off the heat, stir in apple cider vinegar and brown sugar (if using). Adjust salt to taste.
7. Serve: Garnish bowls of chili with fresh red onion, cilantro, and shredded cheddar cheese. Enjoy warm!

Serving Suggestions

Here are some easy ways to complement your chili:

• Serve with crusty bread, cornbread, or tortilla chips for dipping.
• Add a dollop of sour cream or Greek yogurt on top for creaminess.
• Pair with a fresh green salad or roasted veggies for a complete meal.

Storing and Reheating

This chili stores beautifully, so don’t worry if you have leftovers:

• In the fridge: Store in an airtight container for up to 4 days.
• In the freezer: Freeze in a freezer-safe container or bag for up to 2 months.
• Reheating: Warm it gently on the stovetop or in the microwave. Add a splash of water or stock if it thickens too much.

Top Tips for Customizing Your Chili

Want to tweak this chili recipe? Here are a few ideas:

• Swap proteins: You can use ground beef or chicken if you don’t have turkey on hand.
• Go vegetarian: Sub the turkey with plant-based meat or extra beans for a meatless version.
• Adjust heat: Control the spice level by adding more or less chipotle chiles.
• Add toppings: Think avocado slices, jalapeños, or extra cheese for even more flavor.

Your Questions About Ground Turkey Chili with Butternut Squash Answered

Can I make this in a slow cooker?

Yes! After sautéing the aromatics and browning the turkey, transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.

Can I use fresh tomatoes instead of canned?

Absolutely! Just substitute 2-3 large peeled tomatoes in place of the canned ones. Blend with the chiles as directed.

What can I use instead of butternut squash?

You can swap it for sweet potatoes or pumpkin for a similar texture and slight sweetness.

Is this chili gluten-free?

Yes, all the ingredients in the recipe are naturally gluten-free! Just double-check your stock and canned goods to ensure they’re safe.

Wrapping It Up

This ground turkey chili with butternut squash is everything you want in a cozy, hearty meal – flavorful, wholesome, and satisfying. I hope you enjoy making it as much as I do!

If you try this recipe, tell me how it turned out in the comments! Don’t forget to share it with your friends and tag WandaRecipes.com if you post on social media. Let’s keep cooking delicious meals together!