Turkey Chili With Butternut Squash

Clarissa Yang
by Clarissa Yang
6 servings
40 min

One of my favorite recipes to make is Turkey Chili because it’s easy and quick to make, as well as super flavorful. I usually go for comfort food often and this turkey chili is packed with the best flavors you could ask for. Also, turkey chili is very versatile and can be made with different veggies and protein that will keep it interesting every time you make it! In this recipe, I added some butternut squash and holy moly…it is so delicious and adds great chunkiness and texture to the chili. Although making this turkey chili cooks quicker in the Instant Pot (which I used in this recipe), you can definitely use a large pot and cook over the stove. With meal prep, I usually have to be super creative to make food interesting to eat over the course of a few days. However, turkey chili is one of those recipes that I can eat for a full week and not get tired of it! Whether it’s a cold hazy day or lazy day, you will not be dissapointed eating the coziest comfort food.

Turkey Chili With Butternut Squash
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 4 tbsp Olive Oil or Coconut Oil
  • 2 cups White Onions Diced
  • 2 cups Bell Peppers
  • 2-3 tbsp Garlic Thinly Sliced
  • 1 lb Ground turkey I like 93% lean, 7% fat
  • 2 tbsp Salt
  • 2 tbsp Black pepper
  • 2 tbsp Paprika
  • 2 tbsp Cumin
  • 8 oz. Black Beans 1 can
  • 8 oz. Pinto Beans 1 can
  • 4 tbsp Tomato paste
  • 16 oz. Tomato Sauce 2 cans
  • 2 cups Butternut Squash or Sweet Potato
  • Lime garnish
  • Shredded cheese garnish
  • Sour cream garnish
  • Red cabbage garnish
  • White onion garnish
  • Cilantro garnish
  • Serrano Chili garnish

Let’s start with butternut squash. First you will need to peel the skin off the butternut squash. Then cut both ends and in small bite size chunks. Make sure to remove the seeds with a spoon.
In the instant pot, turn on to the sautés setting. Add olive oil.
Add diced onions, diced butternut squash, bell peppers, sliced garlic, ground turkey, salt, black pepper, paprika, cumin. Then sauté until the onions, squash and turkey soften and cook.
Add black beans, pinto beans, tomato paste, tomato sauce. Mix everything together.
Close the lid and set on high pressure for 10 minutes. Then release the steam.
You can add your garnishes like shredded cheese, diced white onion, cilantro, red cabbage, dollop of sour cream and lime.
  • Please Note: Did not include the shredded cheese, sour cream, or red cabbage in the nutrition facts for those who are dairy-free or prefer not to use these ingredients as garnishes.
  • Please Note: If you are vegetarian, you can opt out the ground turkey and substitute for white or baby bella portobello mushrooms or lentils. Lentils are high in protein.
Clarissa Yang
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