Butternut Squash Turkey Chili with bell peppers, black beans, kidney beans and loads of flavor! A hint of lime makes this chili recipe extra special. Instant Pot, stovetop and slow cooker instructions!
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Okay but honestly… Who doesn’t like chili?!
Actually, at one point in my life I did not like chili. Mainly because I was super picky as a kid. I can’t actually recall the first time I ate chili and enjoyed it… Is that strange? I feel like that’s strange. I was probably in my early twenties I bet.
Gosh my dietary habits were terrible growing up…
Anyways. It’s safe to say chili is definitely one of my go-to recipes we make on the regular now. It’s super easy, often customizable and I love that it heats up well for leftovers, making it the perfect meal prep recipe.
Butternut Squash & Bean Turkey Chili
Chili Ingredients
- oil
- diced onion & minced garlic
- ground turkey
- bell peppers
- canned low sodium black beans
- canned low sodium kidney beans
- canned diced tomatoes & green chiles
- tomato paste
- butternut squash
- chili powder, cumin, coriander
- chicken stock or vegetable stock*
- lime
Ways to Make this Butternut Squash Turkey Chili
Slow Cooker Method
Making this turkey chili in a slow cooker is probably my preferred method. The chili has time to get all the flavors to set in. Perfect for preparing on your day off where you can just let the slow cooker for a few hours and not worry about it.
Stovetop Method
You can also make this turkey chili on the stovetop. When using the stovetop method, you’ll need a heavy-bottomed pot or dutch oven. Everything gets cooked in the pot and simmered until the squash is tender. If using this method, you’ll have chili ready in less than one hour (including prep).
Pressure Cooker Method
This recipe was also tested in a pressure cooker (I have an Instant Pot), which is great if you want chili fairly fast and mostly hands off. You’ll use the pressure cooker to start cooking the meat and onions together (the sauté mode) and then you’ll add the rest of the ingredients, setting the squash on top. I found this turkey chili only needed 15 minutes on high pressure, which allowed the butternut squash to keep some of it’s texture but not turn to mush.
No matter how you prepare this Butternut Squash Turkey Chili, it’s delicious. Perfect for leftovers, meal prep or large gatherings where you need to serve a crowd.
Toppings make the world go round. And make this turkey chili taste even more BOMB dot COM.
If you make this recipe, I’d love to hear from you! Leave a comment plus review on the blog and say hi 🙂
Xx Ashley
Butternut Squash Turkey Chili
Ingredients
- 1 tablespoon oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 pound ground turkey, 97% lean
- 2 medium bell peppers, I used red and yellow
- 1 (14-ounce) can black beans, low sodium, rinsed and drained
- 1 (14-ounce) can kidney beans, low sodium, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chiles (including liquid)
- 3 ounces tomato paste
- 1 small butternut squash, cubed (about 3 cups)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon coriander powder
- ¾ teaspoon fine sea salt, to taste
- 2 cups chicken stock or vegetable stock*
- juice of 1 lime
Toppings
- sour cream
- shredded cheese
- chopped cilantro
- avocado slices
Instructions
SLOW COOKER
- In large skillet over medium heat, add oil, diced onion and garlic stirring frequently for 2 minutes. Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes. Transfer to slow cooker and add bell peppers, beans, tomato paste, canned tomatoes, butternut squash, spices, salt, stock and juice of lime. Stir until well combined, lock lid and cook on low for 3-4 hours until squash is tender.
PRESSURE COOKER
- Set pressure cooker (Instant Pot) to "sauté" mode. Add oil, onion, garlic and ground turkey to pot. I like to sprinkle on a little bit of extra cumin and chili powder here while the meat is browning. Crumble with large wooden spoon until browned. Add bell peppers, beans, tomato paste, spices, salt, 1 cup stock*, lime (leave out butternut squash right now). Stir ingredients in pot until well combined, then add butternut squash on top and do not stir. Close lid, make sure valve stem is set to sealed. Set pot to "manual" mode on "high pressure" for 15 minutes. Quick release the pressure (cover stem with towel); remove lid and stir butternut squash into the chili.
STOVETOP
- Place large pot or dutch oven on stove over medium heat. Once pot is warm add oil, diced onion and minced garlic, stirring frequently until fragrant. Add ground turkey breaking up with wooden spoon and brown for about 5 minutes. Add in spices, salt, tomato paste, bell peppers, butternut squash and cook down for about 5 minutes. Add beans, stock and juice of 1 lime and stir until combined. Bring pot to simmer and cook uncovered for about 30-40 minutes or until squash is tender. Serve warm in bowls using your favorite toppings.
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