Butternut Squash and Turkey Chili
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Add as Google Trusted SourceI give butternut squash turkey chili a creamy twist with coconut milk, red lentils and warming spices. It’s a satisfying dinner with tender squash and plenty of veggies, with stovetop, pressure cooker and slow cooker options.
This was the very first recipe I made in my pressure cooker back in 2017, and it’s still one of my go-to dinners when the weather turns chilly. I remember being so excited that the squash came out tender and the whole pot had so much flavor. Definitely a good first impression!
I love my classic turkey chili, but this version has a personality all its own. Coconut milk gives the tomato broth a creamy finish, while turmeric, cumin and a little cinnamon complement the sweetness of the squash. Add ground turkey, red lentils and a handful of greens, and you’ve got the kind of dinner I’m happy to eat again for lunch the next day.
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“I’ve been making this recipe for years and it never disappoints! It has spread like wildfire through my friend group and is a staple in many households now. Unique flavor, cozy and perfect for fall. Filling but leaves you feeling nourished & light.”
Why You’ll Love This Recipe
- A full meal in one bowl: Turkey, lentils and vegetables make this filling enough to serve on its own.
- Choose your cooking method: Make it on the stovetop, use your pressure cooker or follow the slow cooker option.
- Easy to make milder: Leave out the cayenne if you’re cooking for someone who prefers less heat.
- Leftovers worth saving: Like many of my ground turkey recipes, this is a handy dinner to make when you also want lunch covered.
Ingredients Needed
- ground turkey – gives this chili a hearty base and plenty of protein.
- onion and garlic – build the savory flavor of the broth.
- butternut squash – you’ll need one medium squash, peeled, seeded and chopped, or about 5 cups of precut squash. Cut any larger pieces down so they cook evenly. Here’s how to peel and chop butternut squash if you’re starting with a whole squash.
- red lentils – use dried red lentils, rinsed before adding them to the pot. They soften as the chili cooks and help thicken the broth.
- vegetable broth – I like low-sodium broth so I can adjust the salt to taste.
- diced tomatoes and tomato paste – canned diced tomatoes form the tomato base, while tomato paste adds a more concentrated flavor.
- light coconut milk – use canned light coconut milk for a creamy broth. This is different from the coconut milk beverage sold in cartons.
- olive oil – for sautéing the onion, garlic and turkey.
- spices – turmeric, cumin, chili powder and cinnamon give this chili its warm flavor, while cayenne adds heat. Salt and black pepper round everything out.
- apple cider vinegar – a small splash brightens the broth and balances the sweetness of the squash.
- kale or spinach – stir the greens in at the end so they wilt into the chili.
Find the full ingredient list with measurements in the recipe card below.
Variations
- Swap the turkey: Ground chicken works well if that’s what you have on hand.
- Make it vegetarian: Replace the turkey with crumbled tofu or drained, rinsed chickpeas. The lentils stay in the recipe either way.
- Adjust the heat: Leave out the cayenne for a milder chili. If you like more heat, taste the finished chili before adding another pinch.
- Add more veggies: Chopped carrots or bell peppers are easy additions. Add them with the onion so they have time to soften.
How to Make Butternut Squash And Turkey Chili
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–5 minutes, until softened.
Step 2: Add the ground turkey and cook for 5–7 minutes, breaking it apart as it browns. Stir in the spices and cook for another minute.
Step 3: Add the squash, broth, diced tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Bring to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, stirring occasionally, until the squash and lentils are tender.
Step 4: Stir in the kale or spinach and cook until wilted. Taste and adjust the seasoning, then ladle into bowls and add your favorite toppings.
Prefer another cooking method? You’ll find pressure cooker instructions and a slow cooker option in the recipe card below.
Brittany’s Tips
- Keep the squash pieces similar in size: Smaller pieces soften faster than larger chunks. If you’re using precut squash, cut down any oversized pieces before adding them to the pot.
- Adjust the consistency at the end: The lentils help thicken the chili as they cook. If you prefer a thicker bowl, simmer it a little longer uncovered. If it gets too thick, stir in a splash of broth.
- Give leftovers a little extra broth: This chili thickens as it sits, so I like to add a splash when reheating. Warm it through first, then taste before adding more salt or spices.
How to Serve Butternut Squash Turkey Chili
I’m happy with a big bowl of this chili on its own, but you have a few options if you want something alongside it:
- Add your toppings: Chopped cilantro and green onions are my go-to finishing touches. Diced avocado is delicious here, too.
- Spoon it over grains: A scoop of cooked brown rice or quinoa makes an especially filling bowl.
- Bring out the cornbread: My vegan cornbread is perfect for soaking up the coconut milk and tomato broth.
- Serve with a salad: Try my garlicky kale salad alongside the chili. Its tangy tahini dressing pairs nicely with the sweet squash.
How to Store Leftovers
Storage: Divide leftovers into shallow, airtight containers and refrigerate within 2 hours of cooking. Store in the fridge for 3–4 days.
Freezing: Freeze individual portions in freezer-safe containers for up to 3 months, leaving a little room for expansion. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in short intervals, stirring between each, until hot throughout.
Frequently Asked Questions
Yes, you can replace the canned coconut milk with an equal amount of additional broth. The chili will have a lighter, less creamy consistency, but the squash, lentils and spices still give it plenty of flavor.
Yes! Chicken broth works well here. I recommend low-sodium broth so you can taste the finished chili before adding more salt.
More Chili Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Butternut Squash Turkey Chili with Lentils
Ingredients
- ½ Tablespoon olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper, to taste
- 1 lb ground turkey
- 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
- 4 cups low-sodium vegetable broth
- 1 14 oz can diced tomatoes
- 1 14 oz can light coconut milk
- ½ cup dried red lentils, rinsed
- 3 Tablespoons tomato paste
- 2-3 teaspoons apple cider vinegar
- 1-2 cups chopped kale or spinach
- chopped cilantro and sliced green onions, for garnish
- cooked brown rice or quinoa, optional
Instructions
Stove Top:
- Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.½ Tablespoon olive oil, 1 medium onion, 4 large garlic cloves
- Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.1 lb ground turkey
- Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.2 teaspoons ground turmeric, 1 teaspoon ground cumin, 1 teaspoon chili powder, ¼ teaspoon cayenne pepper, ¼ teaspoon cinnamon, 1 teaspoon sea salt, ½ teaspoon ground black pepper
- Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.1 medium butternut squash, 4 cups low-sodium vegetable broth, 1 14 oz can diced tomatoes, 1 14 oz can light coconut milk, ½ cup dried red lentils, 3 Tablespoons tomato paste, 2-3 teaspoons apple cider vinegar
- Bring to a boil, then reduce the heat as needed to maintain a steady simmer. Cook uncovered for 30–35 minutes, stirring occasionally, until the squash is fork-tender and the lentils are soft.
- Stir in the kale or spinach and cook until wilted. Taste and season with additional salt and pepper if needed.1-2 cups chopped kale or spinach
- 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.
Pressure cooker:
- Push the sauté/browning/meat button on your pressure cooker. Add oil to the inner pot.
- Sauté onion and garlic for 3-5 minutes.
- 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.
Video
Notes
- Inspired and adapted from Oh She Glows.
- Timing: Prep and cook times are based on the stovetop method.
- Storage: Refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Slow cooker: Brown the turkey before transferring it to the slow cooker. Add the remaining ingredients except the kale or spinach and garnishes. Cook on high for 3–4 hours or low for 6–8 hours, until the squash and lentils are tender. Stir in the greens at the end and let wilt before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Delicious and so simple. This soup is very satisfying. Thanks for another great recipe!!
I’ve been making this recipe for years and it never disappoints! It has spread like wildfire through my friend group and is a staple in many households now. Unique flavor, cozy and perfect for fall. Filling but leaves you feeling nourished & light. I leave out the cayenne for my family but it’s fabulous either way! A definite must try if you want a new keeper recipe for the books!
Wow, Merryl, that makes me so happy! I love that it’s become a go-to in your home and your friends’ homes too. It’s one of my favorite fall recipes. Thank you for the sweet review, it really means the world.
super nourishing, filling and delicious! I left out the cayenne for my daughter to enjoy, and I didn’t miss it either even though i like spicy food.
Yay! So glad you loved this recipe, Corrie! Thanks for making it and for coming back to leave a review. I so appreciate it!
I love butternut squash and was told to try this. I’m so glad I did, this recipe is amazing. I’m not one to use those spices for a main dish but it was so good! And so quick and easy, great for meal prep!
YAY! This makes me so happy to hear, Rebecca. I am excited that you gave this recipe a try and it turned out great for you. Thank you for sharing your review & star rating, I really appreciate it!
This recipe is absolute exquisite! I’ve been making it regularly since 2020 and everyone I’ve served it to loves it 🙂 One note though – I recently got rid of my instant pot and found that when making it stove top it turns out better if you keep it on medium heat at a maintained boil instead of a simmer. Thanks for sharing this!
This chili is on regular rotation in our house. Most often in the fall but we make it from time to time year round. One of my husband’s and my favorite dishes!
YAY! I am so glad you and your family are loving this recipe, Kelly. Thanks so much for sharing your review + star rating, it means so much to me!
This was delicious. Basic spices you have in your cabinet. The flavor was complex but yet simple, it had depth to the favors that blended and melded together very well. Tantalizing, different from normal regular everyday dish. Hearty & filling too. We actually used chicken stock as that is what we had on. We made it on the stove top. My husband and I were very excited to eat it again the next 2 days for our lunch. Wonderful keeper! Great dish to impress any company with!
WOO! This is amazing, Ellen. I am happy you found this recipe and are loving it. Thank you for your review + star rating, I truly appreciate it!