Butternut Squash and Turkey Chili

4.78

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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!

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A bowl of butternut squash turkey chili with cilantro on top. A silver spoon rests inside the bowl of chili.

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.

Ingredients measured out to make butternut squash turkey chili: vegetable broth, olive oil, coconut milk, ground turkey, diced tomatoes, kale, butternut squash, red lentils, spices, apple cider vinegar, garlic and tomato paste.

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!
  • butternut squash – the main vegetable in this chili! Here’s a simple tutorial for how to peel and chop butternut squash before cooking.
  • 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.
  • olive oil – for sautéing the vegetables. Avocado oil works as well.
  • 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.
Collage of four photos showing the process of how to make butternut turkey chili: sautéing onions, adding spices and turkey, adding tomatoes and broth, adding kale.

How to Make Butternut Squash And Turkey Chili

On the Stove Top

  1. Sauté the onion and garlic in a large pot with olive oil for 3-5 minutes. The onions should be translucent and you should smell a pretty strong garlic smell!
  2. 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.
  3. 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.
  4. 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.

In a Pressure Cooker

  1. Set your pressure cooker to sauté mode and sauté the onion and garlic with olive oil for 3-5 minutes. The onions should be translucent and you should be able to smell the garlic!
  2. Add the ground turkey and cook while using a spoon to break up the meat for 5-7 minutes. Stir in the spices and cook for an additional minute.
  3. Add the butternut squash, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Place the lid on the pressure cooker, lock the lid and close the pressure release valve. Press cancel to cancel sauté mode and then press the soup/stew button. The timer should be set to 15-20 minutes.
  4. 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.
A bowl of butternut squash turkey chili topped with cilantro. A serving pot of chili is cut halfway out of frame.

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.
  • with bread I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s also delicious served with crusty bread, crackers (I love my almond flour crackers) or even tortilla chips.
  • 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.
An overhead shot of a bowl of butternut squash turkey chili. A silver spoon rests to the side of the bowl.

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.

More Chili Recipes to Try

The Most Popular Soup Recipes

Be sure to check out all of my soup recipes and all of the ground turkey recipes here on EBF!

4.78 from 95 votes

Butternut Squash and Turkey Chili

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!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

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 

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.

Stove Top:

  • Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.
    A large pot with sautéed onions and garlic.
  • Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
    Turkey added to a large pot with a wooden spoon.
  • Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
    Turkey, onion, garlic, and spices mixed together in a large pot.
  • Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.
    Broth, ground turkey, and vegetables in a large pot.
  • 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.
    Chopped kale added to a large pot with vegetables and ground turkey.
  • 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

  • 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!
  • Inspired and adapted from Oh She Glows.
  • 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. 

Nutrition

Serving: 1/6 of recipe | Calories: 373kcal | Carbohydrates: 39g | Protein: 24g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 566mg | Potassium: 674mg | Fiber: 7g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: butternut squash turkey chili
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




144 Comments

  1. This looks incredible, and as far as I’m concerned, it’s a chili. 😉 I love the addition of coconut milk and turmeric!

    1. Yes! I think it would be delicious without the turkey. I adapted the recipe from Oh She Glows and her version is vegan. 🙂

  2. I really love the addition of butternut squash in a chili, whether it is a vegetarian-style chili or one with poultry, etc. I’m also curious about a pressure cooker. I’ve seen one demonstrated on TV before and it looks so multi-faceted! It’s my goal to buy one sometime soon.

  3. Ohhhh I bet this chili is so comforting and filling! I’m obsessed with the fact that it has butternut squash in it, my fave!

  4. How many things in the section of ingredients :O
    It should taste in a different way because of this number of ingredients.
    It looks like Indian recipe.
    Anyway thanks for sharing Brittany.

  5. The color of this chili is so beautiful! So sunny and bright 🙂 Is it just me, or is eating colorful food just so much more fun? 😉

  6. This sounds just delicious! I’m a huge butternut squash fan, I love that you’ve used it in chili!

  7. I just made this. I used red beans because I had no lentils. Very very delicious! Love the coconut milk in it. I’ll make this often! Thanks for much for this recipe!

  8. 5 stars
    Wow this one looks really delicious and warm, perfect for the snowy days here in New York! I happen to have an pressure cooker, will try it out during the coming weekend!

  9. Wow! This is so delicious. I added a little more heat with some extra chili powder and hot sauce at the end. I also thickened it a little by mashing some of the squash on the side of the pot and stirring into the rest of the soup. Even better the next day when the the flavors have had some time to meld together. Will definitely make again!

  10. Saw this through a link from Self. I used random squashes that I had stored in the basement (can’t remember what kind, but not Butternut) and it is fabulous. Thank you!

    1. Sure! It should definitely work in a slow cooker. Just follow steps 1-4 to sear/cook the turkey in a regular pot (unless your slow cooker allows for searing) and then add everything into the slow cooker. I’m not sure exactly how long it will take to cook because I haven’t tested it. That said, most stews and chilis are cooked on high for 4-5 hours, or low for 8-10 hours. Basically you’ll just want to cook until your butternut squash and lentils are tender. Let me know what you think if you end up trying it. 🙂

  11. 5 stars
    This was the best soup I have ever made…and I make some mean homemade soups! I used three different kinds of squash and an eggplant. I couldn’t find red lentils, so I just used regular ones. Absolutely delicious! On my way over to give my neighbor some (it was made with the squashes from their garden). Can’t wait for them to taste it! Thanks for such a great recipe!

    1. The coconut milk is essential to the recipe and makes the chili super creamy and so delicious. I wouldn’t recommend substituting it.

  12. does the coconut milk separate when added at the beginning? i have seen other IP recipes where you add coconut milk at the end after pressure cooking.

    1. Yay! So pumped that you liked it, Diane. It’s one of my favorites too. And I so appreciate you coming back to leave a comment and star rating too. In terms of freezing this, I haven’t tried it so I can’t say for sure how it would taste after defrosting. Let me know if you decide to try freezing it. I’m curious too!

    1. Hi Leslie! I am so happy to hear that. 🙂 Thank you for taking the time to leave a comment and star rating. I so appreciate it! I am sorry you’re having trouble pinning this recipe. I’m working with my developer to fix the pinning function but in the meantime you can repin from my pin here: https://www.pinterest.com/pin/44754590035700629/. Let me know if that isn’t working for you.

    1. Hi Kathy! I think you could double it and it would still fit in an 8 quart Instapot, but you’d need to check to make sure the volume doesn’t exceed the max fill line.

    1. Yay, that makes me so happy to hear!! Thanks for taking the time to leave a comment and star rating, Julie! I really appreciate it.

  13. Hi! Love your recipes, love your approach. Just wanted to know, in a recipe like this, is there a huge downside to using pre-cut frozen butternut squash? Or does it have to be fresh?

    Blessings to you and your fam on the new addition! Thanks for the service you provide with this blog!

    1. Hey Erin – I think using frozen butternut squash would be just fine! I would just make sure to thaw it out beforehand. 🙂

  14. 5 stars
    Very first recipe in my instant pot. Most excellent. Thank you for sharing. I didn’t have cayenne pepper, but fortunately was a good thing because it turned out great. Just a slight spicy warmth to it which made my beautiful wife happy.

    1. Yay, I love hearing that, Bryan! Thanks so much for coming back to leave a comment and star rating. I so appreciate it!

    1. Hey Dina – I’m so sorry to hear this recipe didn’t turn out for you. Did you end up adding any extra liquid or change anything about the recipe?

  15. 5 stars
    I haven’t made it yet but I can’t wait to try! I have full fat coconut milk and green lentils on hand, can I substitute those instead? Thanks!

    1. Totally! Full fat coconut milk and green lentils should work just fine. 🙂 Definitely let me know how it turns out for you, Alessandra!

  16. 5 stars
    I’ve now made this twice and I love this unique take on turkey chili. I appreciate the complexity of the flavor profile the coconut milk and spices bring.
    I’ve followed the stovetop recipe exactly the times I’ve made it and think the 25 minutes on medium without the lid is the key to it’s thickening.
    Fans of a chili with more kick will just want to up the cayenne.
    Yummy and healthy!
    Also, it yields a TON of servings. As a singleton I freeze half for later and it taste’s just as lovely.

    1. I’m so glad you enjoy this turkey chili, Laura! Thanks for coming back to leave a comment + star rating. It means the world to me. 🙂

  17. 5 stars
    Made this according to recipe with one small change. I used garlic infused oil and skipped the garlic cloves. It was delicious and will definitely make again.

    1. Yay!! So glad you enjoyed this recipe, Lora! Thanks for coming back to leave a comment + star rating. I really appreciate it!

  18. How much would you say the five cups of squash weigh please? I’m new to cooking and not very savvy with volume to weight for most foods.

    1. A 3-pound squash yields about 4 1/2 cups of uncooked squash, so 1 cup of butternut squash would weigh about 2/3 cup. Hopefully that helps!

    1. Ahh yay! I’m so glad you enjoyed this chili recipe, Suzei. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

    1. Hey Victoria – Sure! It should definitely work in a slow cooker. Just follow steps 1-4 to sear/cook the turkey in a regular pot (unless your slow cooker allows for searing) and then add everything into the slow cooker. I’m not sure exactly how long it will take to cook because I haven’t tested it. That said, most stews and chilis are cooked on high for 4-5 hours, or low for 8-10 hours. Basically you’ll just want to cook until your butternut squash and lentils are tender. Let me know what you think if you end up trying it. 🙂

  19. 5 stars
    Been making your recipe for a while. Tho I split the lentils as they cook into the broth. This way there’s a lentil mouth feel. I don’t make regular chili anymore. The spice profile is wonderful. Thank you!

    1. So glad you’re loving this chili, Janet!! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

  20. 5 stars
    When I first read this, I thought the combination of spices and ingredients sounded strange, but they come together in a delicious way. It’s such a unique and flavorful dish. Moral of the story: don’t judge it until you taste it! Definitely will continue to make this again and again!

  21. 5 stars
    Made this recipe exactly as listed and omg IT WAS SO FREAKING GOOD!!! We could not stop eating it (including my husband and kids). It is so comforting without being too heavy and the flavors are amazing! The kale at the end added great texture and the toppings were perfect! I’ve shared this with lots of friends already and will most definitely make again! Thank you!

    1. Ahh yay, that seriously makes me so happy to hear!! I’m so glad this chili was a hit with your entire fam. Thanks for making it and for coming back to leave a comment + star rating, Merryl. I really appreciate it!

  22. 5 stars
    This recipe is amazing! The turmeric and cinnamon make the spice mixture so good, and combined with the butternut squash it’s the perfect Fall recipe. This is my new favourite EBF recipe and I will be making it again soon!

    1. So glad you loved this chili, Brittany! Thanks for coming back to leave a review. I so appreciate it. 🙂

  23. 5 stars
    Really tasty recipe, thank you. Only suggestion: on stovetop version you need significantly more oil to get the alliums and turkey going/ more like 2-3 TBSP. I’ll be coming back to this recipe!!

  24. 5 stars
    This was so delicious! A perfect combination of flavors! We each had a few bowls- it went on the list to make again. Thank you!

    1. Yay!! So glad you enjoyed this recipe, Kathleen. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  25. 5 stars
    This was tasty right away after I made it, but it was sooo good the next day. I had a package of cubed butternut squash from Costco and used the whole thing even though it was more than what the recipe called for. I will be saving this recipe. Thanks!

  26. 4 stars
    This is a great recipe overall. BIG thumbs up for how easy it is and the fact that all ingredients are readily available at your local supermarket. The only reason it didn’t get four stars was that it came out as more of a soup than a chili. This was very easily remedied by adding some arrowroot – cornmeal would work equally well. That said it is SO EASY. Definitely try it.

  27. 5 stars
    This recipe is sooo good!!!!! I have to admit I was a bit hesitant when I saw tumeric and coconut milk in a chili, I thought it would turn into a curry. I was so wrong, this is definitely a chili and I will definitely be making it again!!! The only substitution I made was chicken bone broth instead of vegetable broth.

    1. Woo!! That makes me so happy to hear!! I’m glad you loved this recipe, Janette. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  28. 5 stars
    Loved this recipe. All the flavors came together perfectly. Was a little uncertain about the cinnamon but followed the recipe and it did not disappoint. Thank you!

    1. So glad you loved this recipe, Cheryl! Thanks for coming back to leave a review, I so appreciate it!

  29. This sounds delicious but we have a house of super sensitive stomach eaters…so we have to be very uber careful with spiciness. Can you tell me what to take out that would cause a rise in “heat” to the soup and what is in strictly for flavor not heat? So excited to find some new healthy recipes that will help with AI issues.

  30. What can I use instead of coconut milk? And, it sounds really spicy. Help! It sounds so good I want to try it. Could I try skim milk?

    1. Any milk will work! The coconut milk just helps it to be extra creamy. You can also skip the cayenne if you’re worried about the spice level. 🙂

  31. 5 stars
    AMAZING! made this with no substitutions and it was soooo good,I’ll be doubling this recipe and making again this week. I do have 1 question, can this be frozen?

  32. 5 stars
    Honestly my favorite soup in the world. I found this recipe years ago and have been making it ever since. It’s my winter go to. Thank you for sharing it!

    1. Ah yay!! I’m so glad you’ve been loving this recipe, Chelsea. Makes me so happy to hear! Thanks so much for the review and star rating. It means so much to me!

  33. 5 stars
    I was intrigued & had to try this recipe. Needless to say it was a complete hit. I used the sauté fxn on the Ninja Foodi then the pressure cooking mode as directed. The directions are accurate and it came out great! I added baby book choy at the end for my green and also kale in other bowls I packed up for lunch this week. So excited to have found this recipe! Froze a bag too! We will see how it holds up!

    1. Ah yay! Pumped to hear this chili was a hit. Thanks for trying it out, Kim. And I so appreciate the review!!

  34. 5 stars
    Wanted to make Turkey chili a different way. Made this on the stove and it is delicious over quinoa even better the next day. .

    1. Woo!! So thrilled to hear this chili was a success, Jackie. Thanks so much for making it and coming back to leave a review. I so appreciate it!

  35. 5 stars
    I’ve made this 10+ times, it’s delicious, simple and something my kid actually eats, so that’s why I keep making it!

    1. So happy to hear you’ve been enjoying this chili, Melissa! Thanks so much for the review. I really appreciate it!!

  36. 5 stars
    I made this last night, substituting ground chicken (because I already had some) for the Turkey, and I used baby Bok choy & spinach for the same reason. Served it with some delicious cornbread muffins. Big hit with my husband! He said,
    “Wow! This is so good and a perfect Fall soup!” Definitely repeatable!

    1. Yay!! So happy to hear this chili was a hit, Paula. Thanks so much for the review. I really appreciate it!

  37. 5 stars
    Made this last night. Talk about a home run. Husband said it was delicious and to make again. Cut cayenne I half and forgot the cinnamon. Served it over a Minute grain medley. Will make this again and again. Thanks for a great recipe.

    1. Ah yay!! This makes me so happy to hear, Maryanne. So thrilled this chili was a hit. Thanks so much for the review. I so appreciate it!

  38. Hi Brittany! I have a jar of already cooked lentils… Would you recommend just putting them in with the kale near the end?

    1. Yeah, maybe adding them 10 minutes before adding the kale so they warm up? Let me know how it turns out for you!!

    1. Ah yay! This makes me so happy to hear, Tanha. So glad you enjoyed this chili so much. Thanks so much for the review!!

  39. Under “Notes,” a correction is needed. You say: “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 low for 3-4 hours or on high for 6-8 hours.” It
    should say cook on low for 6-8
    hours or on high for 3-4 hours.

  40. 5 stars
    This soup is delicious! I left out the lentils because I was trying to reduce the calorie content slightly and have this for my lunches this week. I will certainly make this again. Comfort in a bowl.

    1. Yay! Happy to hear this chili was a success, Cynthia! Thanks so much for making it and for coming back to leave a review. I really appreciate it!

    1. I don’t see why not! I would cook the turkey before adding it to the crockpot with the rest of the ingredients on low for 6-8 hours or high for 4 hours. 🙂

  41. 5 stars
    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!

  42. 5 stars
    SO GOOD. Coziness in a bowl. I just used leftover turkey breast and added zucchini (could probably add any veggies) and it was amazing

    1. 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!

  43. 5 stars
    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 🙂

  44. 5 stars
    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.

    1. 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!

  45. 5 stars
    This is now one of our family favorites! It is so flavorful. I debated on the coconut milk because I am not a coconut fan but I made this recipe as instructed and I am so glad I did.

    1. Woo!! Pumped to hear this recipe was a hit, Arlynda. Thanks so much for making it and coming back to leave a review. I really appreciate it!

  46. 5 stars
    This was delicious! Such good flavors. I actually didn’t think the turkey was necessary, so will probably leave out next time for a vegetarian meal. The lentils add nice protein and the butternut squash is tasty. I made the stovetop version and also used fire roasted tomatoes instead of regular. Thank you!

    1. Yay! I’m so glad this recipe was a hit for you, Sophie! Thanks for making it and coming back to leave a review. I appreciate it!

  47. 5 stars
    This was delicious!! The whole family loved it, and the pressure cooker option made my cooking time so short 🥳 thank you for this!!

    1. Yay! Glad to hear that, Laury. Thank you for leaving me a comment and review, I so appreciate it!

  48. 5 stars
    This was delicious!! The whole family loved it, and the pressure cooker option made my cooking time so short 🥳 thank you for this!!

    1. Yay, glad this one was a winner for you! Thank you for leaving me a comment and review, I so appreciate it!

  49. 5 stars
    Great recipe- I diced 2 jalapeños and added to the mix, 3x the turkey and seasoning, but same amount of liquid in the slow cooker. I also added a can of black beans. Amazing.

    1. YUM! I am excited to hear that you are loving this recipe, Tj. Thank you so much for coming back and leaving your review + star rating, I really appreciate it!

  50. 5 stars
    Yum, yum! This soup is delicious, perfect for a cool fall day. My house smells amazing:) Thanks for this wonderful recipe, makes me feel happy and healthy!

    1. YAY! I am so happy that you are loving this recipe, Jesse, it is such a great recipe for the fall. Thank you so much for your review + star rating, I really appreciate it!

    1. Yay! I am excited to hear that you are loving this recipe, Nancy. Thank you so much for sharing your review + star rating, I so appreciate it!

    1. Awesome! I am glad to hear that you are loving this recipe, Kelsey.Thank you for your review & star rating, I so appreciate it.

  51. 5 stars
    I made this as written except cut down on the cayenne and black pepper. It was sooooo good! I am trying to eat low carb and this was a great option!

    1. YUM! I am happy to hear that you are loving this recipe, Melissa. Thank you for your review & star rating, I appreciate it so much!

    1. Ah yay! I am so glad that you are enjoying this recipe Melissa. Thank you for coming back and sharing your review & star rating, I so appreciate it!

    1. Yum! I am excited to hear that you are enjoying this recipe, Renee. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  52. 5 stars
    Absolutely delicious! I made this in the crock pot and it worked great. Such rich flavors! I put the kale in for the last 30 minutes of cooking.

    1. Amazing! I am SO glad you’re loving this chili and it turned out great for you in the crock pot, Heather! Thanks for your review & star rating, it means so much to me!