When the weather cools and evenings start to feel quieter, this is the kind of meal I crave. This turkey chili with butternut squash is cozy, nourishing, and deeply satisfying without feeling heavy. The squash adds just enough natural sweetness to balance the spices, and the slow cooker does all the hard work.
I started making this chili one fall when I wanted something hearty but lighter than classic beef chili. After a few tweaks, it became a regular in our rotation. It fills the house with the most comforting aroma and tastes even better the next day. If you love easy slow cooker dinners that feel wholesome and warm, you are going to love this one.
Jump to:
Why You'll Love This Recipe
- Cozy, filling, and perfect for fall nights
- Made with lean ground turkey and hearty vegetables
- Easy slow cooker recipe with simple prep
- Naturally balanced with a hint of sweetness from squash
- Great for leftovers and meal prep
Ingredients
- 1 pound lean ground turkey
- 2 cups chicken stock or broth
- 1 can fire-roasted tomatoes, 14.5 oz
- 1 can diced tomatoes with chiles, 10 oz
- 1 can kidney beans, 15.5 oz
- 1 can white beans, 15.5 oz
- 12 oz frozen butternut squash cubes
- 1 small onion, diced
- 1 rib celery, finely diced
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper
- Salt and pepper, to taste
Ingredient Notes and Substitutions
Lean ground turkey keeps this chili lighter while still filling. If you prefer, ground chicken works well too.
Frozen butternut squash cubes make this recipe extra easy. They soften beautifully in the slow cooker and add a gentle sweetness. Fresh squash works too if you have it on hand.
Fire-roasted tomatoes add depth and a subtle smoky flavor. If using regular diced tomatoes, the chili will still be delicious, just a bit milder.
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it up as it cooks. Drain any excess fat.
- Lightly spray the slow cooker with non-stick cooking spray.
- Add the browned turkey to the slow cooker along with the diced onion, celery, and minced garlic.
- Drain and rinse both the kidney beans and white beans, then add them to the slow cooker.
- Add the fire-roasted tomatoes and the diced tomatoes with chiles, including their juices.
- Sprinkle in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
- Add the frozen butternut squash cubes.
- Pour in the chicken stock. If you plan to cook longer than 8 hours, add a bit more broth to keep it from getting too thick.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the squash is tender and the flavors are well blended.
Pro Tips for Success
- Stir once halfway through cooking if you are around, but it is not required.
- Taste and adjust seasoning near the end. Chili always benefits from a final check.
- Add extra broth if you prefer a soupier chili.
- Let the chili rest for a few minutes before serving so the flavors settle.
Storage and Reheating
Store leftover turkey chili with butternut squash in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight and make leftovers especially comforting.
Reheat on the stovetop or in the microwave until warmed through.
Make Ahead and Freezing
This chili is perfect for make-ahead meals. You can cook it fully and portion it out for lunches or dinners during the week.
To freeze, let the chili cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Add a pinch of cinnamon for extra warmth.
- Swap kidney beans for black beans if preferred.
- Increase cayenne for more heat.
- Stir in a splash of lime juice before serving for brightness.
- Top with crushed corn chips for crunch.
FAQs
It adds gentle sweetness that balances the spices without overpowering them.
Yes, add more cayenne or a diced jalapeño.
Yes, just add a little extra broth to prevent it from getting too thick.
📖 Recipe
Turkey Chili with Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
Cozy up with a warm bowl of Turkey Chili with Butternut Squash-hearty, healthy, and packed with flavor! With lean ground turkey, fire-roasted tomatoes, beans, and sweet butternut squash, this slow cooker recipe is perfect for fall comfort meals.
Ingredients
- 1 pound lean ground turkey
- 2 cups chicken stock or broth
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (10 oz) diced tomatoes with chiles (Rotel)
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1 can (15.5 oz) white beans, drained and rinsed
- 12 oz frozen butternut squash cubes
- 1 small onion, diced
- 1 rib celery, finely diced
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar, diced red onion, avocado, oyster crackers, corn chips
Instructions
- In a skillet over medium heat, heat the olive oil. Add the ground turkey and cook until fully browned. Drain excess fat.
- Spray your slow cooker with non-stick spray.
- To the slow cooker, add browned turkey, onion, celery, and garlic.
- Stir in drained and rinsed kidney and white beans, fire-roasted tomatoes, and diced tomatoes with chiles (do not drain).
- Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to combine.
- Add frozen butternut squash and pour in the chicken stock. Add more broth if cooking longer than 8 hours.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Serve hot with your favorite toppings: sour cream, cheese, onions, avocado, crackers, or chips.
Notes
Use fresh butternut squash if preferred; just dice it into small cubes before adding. This chili freezes well-perfect for batch cooking. Add extra broth for a soupier texture or reduce for a thicker stew-like consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 55mg
Serving Suggestions
I love serving this turkey chili with butternut squash with warm cornbread or crunchy corn chips. It also pairs beautifully with a simple green salad for a cozy, balanced fall dinner.
Nutrition and Notes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American-Inspired
This is one of those fall slow cooker meals I come back to every year. It is comforting, flavorful, and perfect for busy days when you want something warm waiting for you.
Reader Reviews
"So cozy and filling. The squash was such a great addition."
"This is my new favorite fall chili. Even better the next day."
Related Recipes and Internal Links
If you love cozy slow cooker meals, you might also enjoy my
Comments
No Comments