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!
Hi Brittany! I have a jar of already cooked lentils… Would you recommend just putting them in with the kale near the end?
Yeah, maybe adding them 10 minutes before adding the kale so they warm up? Let me know how it turns out for you!!
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.
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!
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!
Yay!! So happy to hear this chili was a hit, Paula. Thanks so much for the review. I really appreciate it!
I’ve made this 10+ times, it’s delicious, simple and something my kid actually eats, so that’s why I keep making it!
So happy to hear you’ve been enjoying this chili, Melissa! Thanks so much for the review. I really appreciate it!!
Wanted to make Turkey chili a different way. Made this on the stove and it is delicious over quinoa even better the next day. .
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!
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!
Ah yay! Pumped to hear this chili was a hit. Thanks for trying it out, Kim. And I so appreciate the review!!
Could you use regular coconut milk or part regular coconut milk and water if it’s too rich?
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!
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!
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?
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?
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. 🙂