Turkey Chili with Butternut Squash

Turkey Chili with Butternut Squash

With the cooler temperatures coming in Jersey I love making one pot meals especially chili!  (less mess and clean up!) This dish is so hearty and full of veggies! I switched it up and added in butternut squash and in place of beef, I used turkey meat. 

Either is fine, but try to stick with grass-fed beef or organic if possible. It is better for you and the environment! 

I went with kidney beans since they are full of fiber and have a higher protein count than their counterparts, but you can substitute whatever beans you like. 

That's the beauty of one-pot meals & cooking you can cater the recipe to your liking or with what you have on hand! Explore with other ingredients that you normally may not use. You may find a new one that you surprisingly enjoy!

Now I know a true chef uses fresh onions, carrots, and celery for most soup/chili bases but I love using the pre-cut mirepoix – it’s a true time saver especially during the week.  You can find it fresh or frozen.  I like to keep them on hand in the cooler months for quick add in’s to soups. Just another tip of mine to make life easier in the kitchen!

Let's talk spice! You can adjust the heat to how spicy you like it by adding cayenne pepper or chili powder. I like the heat so I say bring it on! (plus it revs up your metabolism!) This turkey chili is also great for meal prep so you have it all week for lunch or dinner options. Freezes well too! It's a winning recipe in my book! 

You know I love connecting with you so if you make this chili be sure to let me know on Instagram or Facebook and tag me, it makes me smile! 

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2 tbs olive oil
1 yellow onion, 2 celery stalks, 4 carrots chopped or 14oz Mirepoix mix
3 fresh garlic cloves; minced
1 lb. ground turkey or grass-fed beef
3 cups raw butternut squash (peeled & diced)
1 cup low sodium chicken broth
1 28oz crushed tomatoes
1 can kidney beans (or any other bean)
1 tbs paprika
1 tbs cumin
1 tbs garlic powder
Salt & Pepper (to taste)
Cayenne or chili powder if desired


1. In a medium pot, heat olive oil over medium heat. Sauté onion, celery & carrots until soft. Add crumbled turkey and cook until brown, about 5-10 minutes.

2. Add in remaining ingredients and stir. Bring to a boil. Reduce heat and simmer about 30 minutes until the squash is soft.

3. Adjust seasonings to your taste. Top with your fav toppings such as avocado or sour cream is desired.

Pass around some crusty Italian bread, share with friends and enjoy!!