Go Back
Bowl of ground turkey chili with butternut squash topped with shredded cheese, cilantro, red onion, and sour cream, on a neutral tabletop

Cozy Ground Turkey Chili with Butternut Squash

This ground turkey chili with butternut squash is a flavorful and hearty dish that’s perfect for a healthy, protein-packed meal. Featuring smoky ancho chiles, warming spices, and tender butternut squash, this easy ground turkey chili recipe is ideal for busy weeknights or meal prep. It’s the best homemade turkey chili for the family with a kick of spice and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Microwave-safe bowl
  • Blender

Ingredients
  

  • 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 cloves garlic 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Off the heat, stir in apple cider vinegar and brown sugar (if using). Adjust salt to taste.
  • Garnish bowls of chili with fresh red onion, cilantro, and shredded cheddar cheese. Enjoy warm!

Notes

This recipe is naturally gluten-free. Double-check stock and canned goods for safety.