Butternut Squash and Turkey Chili
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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!
Pressure cookers have become a game-changer in my kitchen, and for good reason. I first fell in love with mine a few years ago, and lately, I’ve been rediscovering just how amazing it is. It can cook just about anything, and this butternut squash turkey chili is a perfect example. It cooks up in just 20 minutes but tastes like it’s been simmering all day.
This recipe was actually the first one I made in my pressure cooker back in 2017. I was surprised by how well it turned out – the squash was tender, the flavors were spot on, and everything cooked perfectly. No pressure cooker? No worries! I’ve provided instructions on how to make it on the stovetop as well. It’s one of our go-to meals for cozy, chilly nights.
Table of Contents
Why You’ll Love This Recipe
- Packed with flavor – The warm spices like turmeric, cumin, and cinnamon bring depth, while the cayenne adds just the right amount of heat.
- Quick and easy – Thanks to the pressure cooker, this comforting chili is ready in just 20 minutes. Yes, really!
- Hearty and nourishing – Ground turkey, butternut squash, red lentils, and greens make this chili feel like a complete, balanced meal.
- Perfect for meal prep – It stores beautifully and can easily be reheated for a cozy meal throughout the week.
Ingredients Needed
- 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.
Find the full ingredient list with measurements in the recipe card below.
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:
- 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.
- 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.
How to Make Butternut Squash And Turkey Chili
This butternut squash and turkey chili is so easy to make on the stovetop! Just follow these simple steps and you’ll have a flavorful, hearty meal in no time. If you’re looking for pressure cooker instructions, you can find the full details in the recipe card below.
Step 1: Sauté onion and garlic in olive oil for 3-5 minutes until onions are translucent and fragrant.
Step 2: Add ground turkey and cook, breaking it up with a spoon until browned (5-7 minutes). Stir in spices and cook for 1 more minute.
Step 3: Add butternut squash, veggie broth, tomatoes, coconut milk, lentils, tomato paste, and apple cider vinegar. Bring to a boil, then simmer uncovered for 30-35 minutes.
Step 4: When the squash is tender and lentils are cooked, reduce heat and stir in greens. Let sit a couple of minutes to wilt.
Brittany’s Tips
- Let it rest: After cooking, let the chili sit for a few minutes to let the flavors continue to develop. This extra resting time makes a noticeable difference!
- Customize the spices: Feel free to adjust the spice levels! If you prefer a milder chili, you can reduce the amount of cayenne pepper. If you like more heat, throw in a chopped jalapeño or a bit more chili powder.
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.
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.
Frequently Asked Questions
This chili is packed with lean protein from turkey, fiber-rich red lentils, and vitamin-rich butternut squash. The addition of greens like kale or spinach provides even more nutrients. Plus, it’s a hearty, low-calorie meal that’s naturally gluten free and can be made dairy free if needed. It’s a great way to nourish your body while enjoying a comforting dish.
Absolutely! This chili is perfect for meal prep. It stores well in the fridge for up to five days, and it freezes beautifully for up to three months. It’s a great make-ahead meal that you can enjoy all week.
More Chili Recipes to Try
- Turkey Chili
- White Bean Chicken Chili
- Sweet Potato Black Bean Chili
- No-Bean Chili (Beef Chili)
- Slow Cooker Chili
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!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Butternut Squash and Turkey Chili
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.
- 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.
Video
Notes
- 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.
- Storage: Allow the chili to cool slightly before adding to an airtight container. Store in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
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.
Hey Kristi – I would skip the cayenne pepper if you need to be careful with the spice level.
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!
So glad you loved this recipe, Cheryl! Thanks for coming back to leave a review, I so appreciate it!
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.
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. 🙂
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.
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!
Woo!! So glad you loved this recipe, Mary. Thanks for the review. I really appreciate it!
This is one of my winter go to recipes now! Thank you!!
Yay!! So glad you’ve been loving this recipe, Charly. 🙂
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!
Yay!! So glad you enjoyed this recipe, Kathleen. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
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!!
Thanks for the feedback, Andrea. I’m glad this recipe was a hit!! Thanks for making it. 🙂
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!
So glad you loved this chili, Brittany! Thanks for coming back to leave a review. I so appreciate it. 🙂
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!
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!