When the weather cools and the need for cozy, satisfying meals rises, few dishes hit the spot quite like a steaming bowl of chili. But today, we’re not talking about your average chili recipe—we’re elevating it with lean ground turkey, protein-packed black beans, naturally sweet butternut squash, and an aromatic blend of spices. This is not just a meal; it’s a wholesome, nutrient-rich comfort food you can feel great about eating.
In this in-depth guide, we’ll walk you through everything you need to know: from ingredients and preparation tips to nutritional benefits and smart variations. Expect a flavorful, hearty bowl that’s easy on your schedule and customizable to every palate.
Why You’ll Love This Turkey Black Bean Chili
1. Nutritious and Filling
Packed with lean protein, fiber, and essential vitamins, this dish is a smart, balanced choice for lunch or dinner.
2. Simple One-Pot Meal
Minimal dishes and cleanup required—just one pot and a few basic steps!
3. Naturally Gluten-Free
No need for special substitutions—this recipe is naturally free of gluten and adaptable for dairy-free diets.
4. Meal-Prep Friendly
It stores and reheats beautifully, making it ideal for busy weeks or freezer stockpiling.
5. Customizable Heat Levels
Spice it up or tone it down depending on your preference. Perfect for the whole family!
Ingredients You’ll Need
For the Chili
- 1 tablespoon olive oil
- 1 lb lean ground turkey (at least 93% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small butternut squash (about 3 cups), peeled and cubed
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (like Ro-Tel)
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian adaptation)
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar (optional but adds brightness)
Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon (adds depth and balances squash sweetness)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Optional Garnishes
- Fresh cilantro, chopped
- Diced avocado or guacamole
- Grated cheddar or cotija cheese
- Sour cream or plain Greek yogurt
- Lime wedges
Step-by-Step Cooking Instructions
Step 1: Sauté the Base
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until translucent (about 3–4 minutes). Add minced garlic and cook for 30 seconds, just until fragrant.
Step 2: Cook the Ground Turkey
Add the ground turkey and cook for 5–6 minutes, breaking it apart with a spatula. Once browned and no longer pink, move to the next step.
Step 3: Layer in the Squash and Spices
Add in the cubed butternut squash. Stir in all the dry seasonings: chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne if using. Cook for 2–3 minutes to let the spices bloom.
Step 4: Add Remaining Ingredients
Pour in the diced tomatoes, tomatoes with green chiles, black beans, tomato paste, and broth. Stir well to combine.
Step 5: Simmer to Perfection
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes. Stir occasionally and cook until the squash is fork-tender and the chili thickens.
Step 6: Add Brightness
Stir in apple cider vinegar right before serving. This adds a slight acidity that brightens all the flavors.
Step 7: Serve & Garnish
Ladle into bowls and top with your favorite garnishes. Serve warm with cornbread, tortilla chips, or brown rice.
Nutritional Benefits of This Chili
- Protein: Ground turkey and black beans offer a high-quality protein combo.
- Fiber: Beans and squash are excellent sources of dietary fiber for digestive health.
- Vitamins: Butternut squash provides vitamin A and C; tomatoes and beans add potassium and folate.
- Low in Saturated Fat: A lean alternative to beef-based chili.
Variations & Customizations
Vegetarian Version
Omit turkey and double the beans. Add quinoa, lentils, or a plant-based ground substitute.
Spicy Smoky Twist
Use chipotle peppers in adobo instead of cayenne and smoked paprika.
Instant Pot Version
Use the “Sauté” mode for steps 1–3. Add remaining ingredients and cook on High Pressure for 10 minutes. Quick release and stir.
Slow Cooker Version
Sauté onion, garlic, and turkey first. Transfer all ingredients to a slow cooker and cook on LOW for 6–8 hours.
Serving Suggestions
Main Pairings
- Classic cornbread or whole-grain toast
- Brown or wild rice
- Quinoa bowls
Toppings Bar
Set up a chili bar for parties:
- Cheese
- Greek yogurt or sour cream
- Jalapeño slices
- Chopped scallions
- Tortilla strips
Beverage Pairings
- Wine: Zinfandel or Malbec
- Beer: Crisp lager or citrusy IPA
- Non-alcoholic: Sparkling lime water, iced tea with lemon
Storage and Reheating Tips
Refrigerator
- Store in airtight containers for up to 4 days.
Freezer
- Freeze for up to 3 months. Cool fully before storing.
Reheating
- Stovetop: Medium heat, 8–10 minutes
- Microwave: 30-second intervals, stirring between
Frequently Asked Questions
Can I use pumpkin instead of butternut squash? Yes! Use 1 cup of canned pumpkin. It changes the texture but works well.
What beans work besides black beans? Pinto or kidney beans are great alternatives.
How do I thicken my chili? Mash some of the squash or beans while simmering.
Can I make it dairy-free? Yes, just skip cheese and use coconut yogurt or none.
How do I reduce the spice level? Omit cayenne and use mild Ro-Tel. You can stir in a bit of cream or milk to neutralize heat.
Final Thoughts
This Turkey Black Bean Chili with Butternut Squash is more than just a meal—it’s a nutrient-packed, comforting, and versatile dish that belongs in every cook’s rotation. Whether you’re making it for a cozy weeknight dinner, prepping lunches for the week, or hosting a game-day gathering, it’s sure to impress.
