Butternut Squash Turkey Chili

Course: Entree

Cuisine: American

Keyword: butternut squash chili, instant pot chili, ways to make turkey bean chili

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 283kcal

Author: Ashley Walterhouse

Hearty and healthy, this Butternut Squash Turkey Chili is cozy, protein-packed, and full of flavor—perfect for fall dinners, meal prep, or freezing! Instant Pot, stovetop and slow cooker instructions!

Print Recipe

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.

Notes

Time shown in recipe card is for Instant Pot Pressure Cooker. The slow cooker will take 4 hours. Cooking on the stovetop will take about 45 minutes.

To prepare the butternut squash: First peel butternut squash with vegetable peeler going around twice. Scoop out seeds and cut into about 1" cubes. If you don't have super sharp knives, you can soften the squash in a preheating oven set at 300ºF (about 8-10 minutes). Let cool before cutting lengthwise and scooping out seeds. *I found using the Pressure Cooker method, you can use less liquid – only 1 cup of stock is needed. If you use the full 2 cups, the chili will be quite liquid-y.

Nutrition info does not include additional toppings.

Nutrition