11/02/2026
Cozy Butternut Squash Turkey Chili // It’s officially cozy chili season! 🍁🥣 And if there’s one thing I love more than a warm, hearty bowl of chili, it’s a recipe that doubles as meal prep for the week!
This Butternut Squash Turkey Chili is packed with protein, fiber, colorful veggies, and all the cozy fall flavors. Butternut squash adds a subtle sweetness that pairs perfectly with the smoky spices, while the turkey and beans make it extra hearty and satisfying.
Plus, everything comes together in ONE pot! 🙌🏻
Here’s what you’ll need:
1 lb 93% lean ground turkey
2 small butternut squashes, peeled and cubed (~4-5 cups)
1 medium yellow onion, diced
3 large garlic cloves, minced
1 medium yellow bell pepper, diced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 Tbsp tomato paste
1½ cups bone broth
2 Tbsp avocado oil
Juice of 1 lime
Spices mixture:
2 Tbsp chili powder
2 tsp cumin
1½ tsp smoked paprika
1 tsp oregano
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes
Directions:
- Heat avocado oil in a large pot or Dutch oven. Sauté onion and bell pepper for 4-5 minutes. Add garlic and cook another minute.
- Add ground turkey, breaking it apart, and cook until browned. Stir in spices and cook for ~30 seconds until fragrant. Add tomato paste and cook another 1-2 minutes.
- Add cubed squash, tomatoes, beans, and bone broth. Stir and bring to a gentle boil. Reduce heat, partially cover, and simmer for 25-35 minutes until the squash is fork-tender and turkey is fully cooked (165°F). Add more broth as needed/desired.
- Finish with fresh lime juice and adjust seasonings to taste (I added a pinch of extra salt here!)
- Top with Greek yogurt, shredded cheese, cilantro, or avocado, and pair with a warm cornbread muffin for the ultimate cozy fall meal!
Save this recipe for your next meal-prep day and tell me: are you team chili with cornbread or tortilla chips?👇🏻🤍
