Black Bean Butternut Squash Turkey Chili Recipe

Today I’m bringing you a truly glorious bowl of cozy comfort food that feels like a hug on a chilly evening. Forget those thin, watery chilis you might have had; this Black Bean Butternut Squash Turkey Chili is thick, hearty, and packed with incredible flavor. It’s got a gorgeous sweetness from the squash, a deep warmth from the spices, and lean protein to keep you satisfied. Trust me, this one is a game-changer for your weeknight dinner rotation!

Why You’ll Love This Recipe

• Ultimate Comfort in a Bowl: This chili is everything you want when the weather turns cool. It’s rich, savory, and deeply satisfying—the definition of feel-good food!
• A Healthy Powerhouse: We’re swapping heavier meats for lean ground turkey and loading up on fiber and vitamins with black beans and golden butternut squash. It’s a dish that tastes decadent but is genuinely great for you!
• Next-Level Flavor: The secret here is the perfect trio of spices: chili powder, cumin, and the warming surprise of smoked paprika and cinnamon. It gives the chili an authentic, slow-simmered depth that will make your kitchen smell incredible.
• Easy to Master: If you can chop and stir, you can make this chili! It’s the perfect one-pot wonder for busy weeknights.

Ingredients

All you need for this cozy chili is about 15 minutes of prep time, a big pot, and some incredible ingredients to bring the magic together. But first, let’s talk about why these flavors are here!

• Ground Turkey: Our lean protein base! It keeps the chili hearty but lighter than traditional beef chili.
• Olive Oil: Essential for sautéing our veggies and building the flavor foundation right at the start.
• Onion and Garlic: The aromatic powerhouses! We sauté these until they are fragrant and translucent to create a savory, complex base.
• Diced Butternut Squash: This is the unexpected star! It adds a gorgeous natural sweetness and creamy texture as it cooks down, skipping the need for added sugar.
• Red Bell Pepper: Provides a pop of color, a tender texture, and a mild, sweet counterpoint to the smoky spices.
• Black Beans: Our fiber and protein heroes! They add a wonderful richness and texture that makes the chili extra filling.
• Diced Tomatoes and Tomato Sauce: The backbone of any good chili! They provide the necessary acidity and liquid for a thick, traditional tomato base.
• Low-Sodium Chicken Broth: Thins the chili just enough for a perfect simmer and allows all those deep flavors to meld beautifully.
• Chili Powder, Ground Cumin, and Smoked Paprika: The classic chili trio! Don’t skip the smoked paprika—it’s what gives this dish that authentic, slow-cooked, smoky flavor.
• Ground Cinnamon: Trust me on this one! A tiny pinch adds an incredible layer of warming, subtle sweetness that elevates the entire dish.
• Cayenne Pepper (optional): For those of us who like a gentle kick! Add it if you crave a little heat.
• Salt and Pepper: To season every layer and ensure the flavor truly shines.
• Fresh Cilantro: A beautiful, bright garnish and a fresh, herbal note that cuts through the richness right before serving.
• Lime Juice: The finishing touch! A squeeze of fresh lime juice right at the end brightens every flavor and makes the chili pop.

Note: The exact measurements for all of these fantastic ingredients will be right under the article in the recipe card!

How to Make the Black Bean Butternut Squash Turkey Chili

Making this chili is straightforward and incredibly rewarding. Grab your biggest pot and let’s get cooking!

Step 1: Build the Flavor Base

Heat your olive oil in a large, sturdy pot over medium heat. Toss in the chopped onion and minced garlic. Sauté them for about 3 to 4 minutes until they are soft and your kitchen smells amazing.

Step 2: Brown the Turkey

Add the ground turkey to the pot. Cook it until it’s fully browned, making sure to break it up into small pieces with your spoon as it cooks.

Step 3: Add the Veggies

Stir in the diced butternut squash and the chopped red bell pepper. Let them cook for about 5 minutes, stirring occasionally. This helps the veggies start to soften just a bit before the long simmer.

Step 4: Spice it Up

This is where the magic happens! Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne (if you’re using it). Add your salt and pepper, and stir it all really well so the spices coat every bit of turkey and veggie. You’ll toast the spices slightly, which is key for deep flavor!

Step 5: Pour and Simmer

Pour in the diced tomatoes, tomato sauce, chicken broth, and the drained and rinsed black beans. Give it a good, thorough mix until everything is combined perfectly. Bring the whole pot to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it bubble gently for 25–30 minutes, or until the butternut squash is tender enough to easily pierce with a fork and the chili has thickened.

Step 6: Finish and Serve

Once the chili is thick and ready, take it off the heat. Stir in the fresh lime juice and the beautiful chopped cilantro. Give it a taste, adjust the salt if needed, and serve it up hot!

Pro Tips for Making the Recipe

• Prep the Squash Ahead: Peeling and chopping butternut squash can be time-consuming. Save yourself some effort by buying pre-cut squash from the produce section!
• Toast Your Spices: Don’t rush Step 4! Allowing the spices to cook with the turkey for a minute before adding the liquid deepens their flavor and removes any raw spice taste.
• Adjust Thickness: If your chili is too thick, stir in a little extra broth or water, a quarter-cup at a time, until it reaches your perfect consistency.
• Taste Test: Always taste before serving! The final sprinkle of salt and a final squeeze of lime are what make the flavors truly pop.

How to Serve

This chili is incredible on its own, but you can turn it into a full-on feast with a few fun additions!

• Classic Toppings: Set up a little topping bar with shredded cheddar or Monterey Jack cheese, a dollop of cooling Greek yogurt or sour cream, and fresh diced avocado.
• Add Crunch: A side of tortilla chips or fresh-baked corn bread is essential for dipping and scooping up all that goodness.
• For Heat Lovers: A splash of your favorite hot sauce or a few slices of pickled jalapeño will bring the fire.
• Make it a Bowl: Serve over a scoop of fluffy rice or quinoa to make it an even heartier, full-meal bowl.

Make Ahead and Storage

This chili is one of those dishes that actually tastes better the next day, once all the spices have had time to deepen and marry!

Storing Leftovers

Let the chili cool completely, then place it in an airtight container. It will keep beautifully in the refrigerator for upgto 3–4 days.

Freezing

Chili freezes exceptionally well! Ladle cooled chili into freezer-safe bags (laid flat) or airtight containers, leaving about an inch of headspace. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally until heated through. You may need to add a splash of broth or water if it seems too thick after being chilled.

FAQs

1. Can I use a different kind of ground meat?

Absolutely! While ground turkey keeps this chili lighter and healthier, you can easily substitute lean ground beef, ground chicken, or even Italian sausage for a richer flavor. Just be sure to drain off any excess fat after browning before moving on to adding the spices. The cooking time won’t change, but the flavor profile will be slightly different—equally delicious, though!

2. I don’t have butternut squash. Can I use a different vegetable?

Yes, you can! While the subtle sweetness of butternut squash is part of what makes this chili special, sweet potato or even pumpkin (make sure it’s the solid, chopped kind, not the pureed filling!) make excellent substitutes. They will both provide that lovely, hearty, slightly sweet texture once they’ve had a chance to simmer and soften fully in the broth.

3. How can I make this chili spicier?

If you want to crank up the heat, you have a few easy options! First, you can increase the amount of cayenne pepper you add in Step 4. Alternatively, you can add one small, finely diced jalapeño or serrano pepper along with the onion and garlic in the first step. For a smoky heat, stir in a dash of chipotle powder alongside the other spices!

4. Can I make this chili in a slow cooker?

You bet! This is a perfect recipe for a slow cooker. Follow Steps 1-4 (browning the meat and toasting the spices) on the stovetop first—this is crucial for flavor! Then, transfer the mixture to the slow cooker and add the remaining ingredients (tomatoes, sauce, broth, beans, etc.). Cook on Low for 6-8 hours or High for 3-4 hours, stirring in the cilantro and lime juice right before serving.