Name: Butternut Squash Turkey Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 large yellow onion, diced; 2 bell peppers, diced ((any color)); 1 tbsp garlic, minced; 1/2-1 tbsp chili powder ((depending on spice preference)); 1/2 tbsp smoked paprika; 1 tsp cumin; 1/2 tsp salt; 1 lb ground turkey ((I use 93% lean)); 3 tbsp tomato paste; 1 can fire-roasted diced tomatoes; 1 can pinto beans, drained and rinsed; 3 cups chicken broth, low sodium; 3 cups butternut squash, chopped into 1/2" cubes

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This butternut squash turkey chili is one of my absolute favorite one-pot meals for fall. It’s easy to make, perfect for weeknight dinners or meal prep, and the leftovers are even better the next day! Each serving of this chili is packed with 40 g protein and 12 g fiber per serving, making it a nutritious and filling meal that will leave you satisfied for hours.

This meal comes together in about 45 minutes, but most of that time is hands-off. Once you chop all the veggies and throw everything in the pot, you’ll cover it and leave it to simmer. This gives you more time to get other things does as it’s cooking, making it a perfect weeknight dinner option.

This chili is also a great example of how to build a balanced meal with lean protein, fiber-rich carbohydrates, and plenty of vegetables. The turkey and pinto beans provide a high-protein base, while the onions, bell peppers, tomatoes, and butternut squash add color, fiber, and plenty of micronutrients. If you want to boost the protein even more, top your bowl with some greek yogurt in place of sour cream or a sprinkle of cheese.

Because this recipe makes 4+ servings, it’s also perfect for meal prep. Make a big batch on Sunday and you’ll have healthy lunches or dinners ready to go for the week. The flavors deepen as it sits, so leftovers taste even better the next day! This recipe is also freezer-friendly, so you can stash a few portions away for busy nights, too. I hope you enjoy this butternut squash turkey chili!

Butternut Squash Turkey Chili

This healthy one-pot butternut squash turkey chili is packed with 40 g protein per serving! Perfect for meal prep or cozy weeknight dinners.

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Prep 10

Cook 35

Total 45

Course Main Course

Cuisine American, Gluten-Free

Servings 4

Ingredients

1 tbsp olive oil
1 large yellow onion, diced
2 bell peppers, diced (any color)
1 tbsp garlic, minced
1/2-1 tbsp chili powder (depending on spice preference)
1/2 tbsp smoked paprika
1 tsp cumin
1/2 tsp salt
1 lb ground turkey (I use 93% lean)
3 tbsp tomato paste
1 can fire-roasted diced tomatoes
1 can pinto beans, drained and rinsed
3 cups chicken broth, low sodium
3 cups butternut squash, chopped into 1/2" cubes

Instructions

Heat olive oil in a large pot over medium heat.
Add onions and peppers and cook for 3-5 minutes until onions become translucent, stirring often.
Add garlic and spices and stir. Cook for another minute.
Add ground turkey and break up into small chunks. Mix to combine with veggies, stirring frequently.
Add tomato paste, diced tomatoes, beans, and broth and stir to combine.
Add butternut squash and cover and cook for about 25 more minutes, or until squash is tender and easily pierced with a fork.
Serve and add toppings of choice, such as cilantro, avocado, cheese, sour cream, or crushed corn chips.