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Butternut Squash & Turkey Chili

turkey and butternut squash chili

Easy weekday recipe (though not quick) that's loaded with flavor. A Kane family favorite.

Packed with a colorful array of vegetables and lean protein from turkey, this chili boasts a ton of health benefits you wouldn't expect from your typical chili. Butternut squash, the star ingredient, brings a dose of fiber, vitamins, and antioxidants to the table, while the addition of beans adds plant-based protein and even more fiber to keep you feeling satisfied.

This recipe incorporates chia seeds for an extra boost of fiber and omega-3 fatty acids, promoting overall wellness with every spoonful. Enjoy!

Butternut Squash & Turkey Chili

Yield: ~ 12 servings (1 serving = 1.5 cups)

Total time: 1:30 hr


  • 1 Tbsp olive oil

  • 1 medium onion, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 lb 93% lean ground turkey

  • 3 cloves garlic, minced (or 1 tsp garlic powder)

  • ¼ cup chili powder

  • 1 Tbsp ground cumin

  • 2 tsp ground coriander

  • 3 Tbsp tomato paste

  • 1 small butternut squash (about 3.5 cups), peeled and chopped into ½ inch cubes

  • 4 ripe Roma tomatoes, chopped (or 1 15-oz can diced tomatoes)

  • 4 cups water

  • 2 15-oz cans no salt added black beans, drained and rinsed

  • 1 15-oz can no salt added pinto, kidney, or great northern beans, drained and rinsed

  • ¼ cup chia seeds

  • Kosher salt and freshly ground black pepper

  • 1 Tbsp apple cider vinegar

  • Optional toppings: chopped fresh chives or red onions, shredded cheddar cheese, sour cream.


  1. Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.

    • 1 tbsp olive oil, 1 medium onion (chopped), 1 red bell pepper (chopped), 1 green bell pepper (chopped)

  2. Add the ground turkey and about ½ tsp Kosher salt. Cook, breaking it up with a spoon, until browned, about 3 minutes.

    • 1 lb 93% lean ground turkey, ½ tsp Kosher salt.

  3. Stir in the garlic, chili powder, cumin and coriander. Cook until fragrant, about 30 seconds.

    • 3 cloves garlic (minced), ¼ cup chili powder, 1 Tbsp ground cumin, 2 tsp ground coriander

  4. Stir in the tomato paste and 1 tsp of Kosher salt. Cook until paste begins to darken in color, about 30 seconds. 

    • 3 Tbsp tomato paste, 1 tsp Kosher salt

  5. Add the butternut squash, diced tomatoes, and 4 cups of water. Bring to a simmer and cook uncovered, stirring occasionally, until the squash is tender and the chili has thickened, about 30 minutes.

    • 1 small butternut squash, chopped (3.5 cups), 4 Roma tomatoes, 4 cups water.

  6. Stir in the beans and chia seeds and heat through, about 5 minutes.

    • 2 cans black beans (drained and rinsed), 1 can pinto/kidney/great northern beans (drained and rinsed), ¼ cup chia seeds.

  7. Taste and salt/pepper as needed. Stir in 1 Tbsp vinegar.

    • Kosher salt and pepper to taste, 1 Tbsp apple cider vinegar.

  8. Serve hot, garnish with toppings as desired.

Nutrition information per serving: Calories: 427, Total Fat: 15 g, Saturated Fat: 3 g, Sodium: 585 mg, Total Carbohydrates: 37 g, Dietary Fiber: 12 g, Protein: 36 g

Disclosures: This recipe was adapted from the Food Network. Image generated by AI

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