Not your average chili, this butternut squash and turkey chili features red lentils and is simmered in a creamy coconut milk and tomato broth. It can be made in your pressure cooker or on the stove top!
Somehow pressure cookers were all the rage a couple of years ago and are still gaining steam… and for good reason! I got a pressure cooker a few years ago and fell in love with it at the time – making rice, beans, soup, shredded chicken – but feel like I have a renewed love for my pressure cooker lately! It can cook just about anything and can make a flavorful chili that tastes like it’s been cooking all day in about 20 minutes… it’s amazing!
The butternut squash and turkey chili I’m sharing today is actually the first recipe I made in my pressure cooker back in 2017. I was so impressed with the texture, flavor and how quickly the chili cooked. I was worried it would totally overcook the chili and turn the ingredients into mush, but it actually cooked everything perfectly. The butternut squash chunks were tender but still held their shape.
If you don’t have a pressure cooker, no worries! I’ve provided instructions for how to make this on the stove top as well and hope you’ll give the chili a try. It’s one of our favorite cool weather meals over here! The butternut squash and turkey paired with red lentils and kale make for a hearty meal that’s so warming and comforting – perfect for chilly evenings.
What You Need
ground turkey – a lean protein option for this chili. You can also use tofu or mashed chickpeas for a vegetarian option.
onion and garlic – two key flavors in just about any savory meal in my opinion!
kale or spinach – I added greens at the end of cooking for some extra texture, flavor and nutrients! Kale holds its texture really well in this soup but spinach works as well!
vegetable broth – I recommend using low sodium vegetable broth so you can control the salt content of this dish.
diced tomatoes – I used canned diced tomatoes for an easy shortcut but fresh works as well!
coconut milk – I recommend using light coconut milk (from a can) to add a little creaminess and flavor to the soup. If you’re not a coconut fan, you can just use more broth!
red lentils – no need to pre-cook your lentils! Add dried lentils to the mixture and let them cook with the rest of the ingredients. If you don’t have or can’t find red lentils, brown or green lentils should work just fine. Just note the texture and flavor might differ.
tomato paste – helps thicken the chili and adds a rich color and flavor.
apple cider vinegar – adding a splash of vinegar brightens all of the flavors in the chili and rounds out the soup. Use a splash of fresh lemon juice if you don’t have apple cider vinegar on hand.
seasonings and spices – turmeric, cumin, chili powder, cayenne, cinnamon, sea salt and pepper.
optional garnish – cilantro and green onions.
Variations
The best part about soups is how versatile they are! Craving a different protein? Switch it up! Need to clean out some fresh vegetables from the fridge? Throw them in. Here are some notes:
Vegetarian or vegan option – ditch the meat and use mashed chickpeas or crumbled tofu for some added protein.
Different meat – feel free to swap the ground turkey for a different meat of choice. This soup would be delicious with ground chicken or even shredded chicken.
Different or more vegetables – add extra vegetables to your chili for added flavor and nutrition! Bell pepper or carrots sound delicious to me but you really can’t go wrong.
Add the ground turkey and cook for about 5-7 minutes. Use a large spoon to break up the meat while cooking – the meat is done when it is lightly browned. Add the spices and cook for an additional minute.
Add the butternut squash, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer, uncovered for 30-35 minutes.
When the butternut squash is fork-tender and the lentils are cooked, reduce the heat to low and stir in the greens. Let sit for a couple minutes to allow the greens to wilt.
When the timer reaches 0, quick release the steam by carefully switching the pressure release valve open (I like to use a tongs or kitchen towel for this). Once the steam is released, remove the lid and stir in the greens. Let sit for a couple of minutes so the greens can wilt.
How to Serve
This chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious served with some sides. Here are some serving ideas:
over grains – if you want more volume, you can serve this chili over quinoa or brown rice. I find that when I serve over a grain, I need less chili overall to feel full.
alongside a salad – add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad would be perfect.
How to Store Leftovers
I love leftover chili! It’s one of those meals that seems to get better on days two and three. Allow the chili to cool slightly before adding to an airtight container. Store in the refrigerator for up to 5 days. I haven’t tried freezing this but I’m sure you could! The texture of the butternut squash may change slightly during storage but I’m sure it would still taste delicious.
Not your average chili, this butternut squash and turkey chili features red lentils and is simmered in a creamy coconut milk and tomato broth. It can be made in your pressure cooker or on the stove top!
Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
Press cancel on the pressure cooker and then press the soup/stew button. The timer should be set to 15-20 minutes.
Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open (I use tongs for this). Once the steam is released, remove the lid and add in chopped kale or spinach. Give the chili a stir and let sit for a couple minutes to allow the greens to wilt.
Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.
Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.
Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the chili uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
Add in kale or spinach, stir to combine and let sit for a couple minutes to allow the greens to wilt.
Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.
If you’re serving a crowd or just want to extend the servings of the chili you can serve it over brown rice or quinoa. We did this one night and it was delicious!
Slow Cooker: You can make this recipe in your slow cooker as well. Just sear/cook the turkey in a regular pot and then add everything into your slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. You’ll just want to cook it until your butternut squash and lentils are tender.Â
This recipe is a staple in our household! It’s so easy to make, packed with healthy veggies, and did I mention delicious? The coconut milk gives it a great flavour.
This soup is delicious. My husband loves it. I also made it for a friend recovering from the flu and she called me the next day to tell me how much she and her husband enjoyed it! I made it in the Instant Pot. So quick and easy (I actually used frozen cubed butternut squash to make it even quicker 🙂
This was delicious and so easy to make! The ideal fall/winter dish to warm you up and make your house smell amazing. I used garam masala instead of cinnamon, green instead of red lentils, and added 1/2 c uncooked white thai rice, but otherwise I followed everything in the recipe exactly. I’m disabled and have many physical limitations when it comes to cooking, but this recipe is perfectly doable. I bought pre-cut squash and onions, so after browning the turkey and softening the onions, it’s a dump everything in the instant pot and go recipe. Love it and will definitely be adding it to the usual meal rotation!
subscribe
Leave a Comment
This recipe is a staple in our household! It’s so easy to make, packed with healthy veggies, and did I mention delicious? The coconut milk gives it a great flavour.
Ah yay! So pumped to hear this chili has been such a hit with your family, Macy. Thanks so much for the review. I really appreciate it!
This soup is delicious. My husband loves it. I also made it for a friend recovering from the flu and she called me the next day to tell me how much she and her husband enjoyed it! I made it in the Instant Pot. So quick and easy (I actually used frozen cubed butternut squash to make it even quicker 🙂
I made this chili last night for dinner. It was delicious!
Only one disappointment, I only made half the recipe.
Isn’t it so good?! It’s one of our faves. Thanks for the review, Deb. I so appreciate it!
SO GOOD. Coziness in a bowl. I just used leftover turkey breast and added zucchini (could probably add any veggies) and it was amazing
Ah yay! Happy to hear this recipe was a hit, Samantha! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
This was delicious and so easy to make! The ideal fall/winter dish to warm you up and make your house smell amazing. I used garam masala instead of cinnamon, green instead of red lentils, and added 1/2 c uncooked white thai rice, but otherwise I followed everything in the recipe exactly. I’m disabled and have many physical limitations when it comes to cooking, but this recipe is perfectly doable. I bought pre-cut squash and onions, so after browning the turkey and softening the onions, it’s a dump everything in the instant pot and go recipe. Love it and will definitely be adding it to the usual meal rotation!