This chili with butternut squash is made with ground turkey, beans and tomatoes for a cozy, filling dinner that simmers in just 20 minutes.

I love a cozy bowl of chili in the fall; whether it’s for a comforting weeknight dinner or game day with all the toppings. But during the workweek, I don’t always need a chili recipe that takes hours to build layers of flavor. Sometimes you just want a quick hit of comfort that’s filling without feeling too heavy, and this chili with butternut squash and ground turkey fits the bill.

It’s brothy, hearty, and packed with ground turkey, beans, tomatoes, and tender butternut squash. It’s plenty satisfying on its own, but if we’re having family over during the week, I’ll usually make a batch of my quick homemade cornbread muffins to serve alongside – or keep it simple with crackers or tortilla chips and an easy side salad.

ingredients to make chili with butternut squash

This chili is a little more on the brothy side, but still plenty filling thanks to the ground turkey and beans. I usually make it with canned black beans, but when I reshot this recipe (I’ve been making it for over 10 years, so we were due for an update!), I accidentally opened a jar of kidney beans. And well, we don’t waste food around here, so kidney beans it was.

A happy accident because it worked just as well! Black beans or kidney beans both work for this butternut squash turkey chili, so use whichever you have on hand.

Olive oil: Just a little for sautéing the onion, garlic, and jalapeño before adding the ground turkey.
Yellow onion + garlic: The aromatic base that adds plenty of flavor to this quick-cooking chili.
Jalapeño: Remove the seeds for a milder chili, or leave some in if you like a little more heat.
Ground turkey: Keeps this chili hearty and filling without feeling too heavy.
Black beans: Black beans are my usual go-to, but kidney beans work just as well here, so use what you have.
Chicken or vegetable broth: This is a brothier chili, so the broth gives us plenty of cozy, savory flavor while everything simmers.
Butternut squash: Cut into small, bite-sized cubes so the squash becomes tender during the relatively short simmer time.
Diced tomatoes: One can of fire-roasted diced tomatoes adds acidity, texture, and classic chili flavor without needing a long simmer.
Seasonings: Chili powder, cumin, garlic powder, and salt keep the seasoning simple but flavorful.
Optional chili toppings: Load up your bowl with diced avocado, fresh cilantro, sliced green onions or jalapeños, sour cream, shredded cheese, and/or your favorite hot sauce or red pepper flakes.

how to make turkey butternut squash chili

This turkey chili comes together quickly, so I like to have everything prepped and ready to go before I start cooking. Drain and rinse the beans, chop the veggies, and cube the butternut squash first. From there, everything comes together easily before a quick simmer to soften the squash and let those cozy chili flavors come together.

sauté the onion and jalapeno together in oil

add in ground turkey, season and break into pieces to brown

Quick tip: Brown the ground turkey just until it’s cooked through. There’s no need to keep cooking it at this stage since it will continue to cook as the chili simmers in the broth. This helps keep the turkey from drying out.

simmer 20 minutes, until squash is cooked through

how to store leftover butternut squash turkey chili

This butternut squash turkey chili makes great leftovers, so it’s an easy one to make ahead for lunches or a quick dinner later in the week. The flavors get even better after everything has had a little time to sit!

To store: Let the chili cool, then store in an airtight container in the refrigerator for up to 4 days.
For meal prep: Divide into individual containers for easy grab-and-go lunches. Keep toppings like avocado, cilantro, sour cream, or cheese separate until you’re ready to eat.
To reheat: Warm on the stovetop over medium-low heat or microwave until heated through. If the chili has thickened in the fridge, add a splash of broth before reheating.
To freeze: Freeze cooled chili in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

watch how to make turkey chili with butternut squash