Best 3 Butternut Squash And Turkey Chili Recipes

Feast your taste buds on a culinary adventure with our enticing Butternut Squash and Turkey Chili recipes! Embark on a flavor-packed journey as we present a medley of delectable variations, each promising a unique taste sensation. From the classic homestyle chili with its comforting warmth to the tantalizingly spicy chili verde, we have something to satisfy every palate. Indulge in the hearty goodness of our Slow Cooker Butternut Squash and Turkey Chili, where tender butternut squash and succulent turkey harmoniously blend in a rich, flavorful broth. Discover the delightful fusion of flavors in our Thai Turkey Chili, where aromatic coconut milk and zesty lemongrass add an exotic flair to the classic chili experience. For those seeking a vegan delight, our Vegan Butternut Squash and Black Bean Chili is a symphony of textures and flavors, featuring protein-packed black beans and sweet butternut squash enveloped in a velvety, flavorful broth. And for a quick and easy weeknight meal, our One-Pot Butternut Squash and Turkey Chili guarantees convenience without sacrificing taste. Explore the diverse culinary landscapes of chili with our curated collection of recipes, each promising an unforgettable taste adventure.

Here are our top 3 tried and tested recipes!

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash image

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup Mazola® Corn Oil
1 pound ground turkey
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexi-corn, drained
1 (12 ounce) package frozen diced butternut squash, thawed
1 (28 ounce) can crushed tomatoes or tomato sauce
1 cup water
⅓ cup ketchup
Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Steps:

Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 46.8 g, Cholesterol 56.9 mg, Fat 17.2 g, Fiber 10.6 g, Protein 25.1 g, SaturatedFat 3.3 g, Sodium 1039.4 mg, Sugar 4.6 g

BUTTERNUT SQUASH AND TURKEY CHILI

Butternut Squash and Turkey Chili image

What to do with all that leftover squash? When in doubt...make a chili! You can make this into a "sweet" chili by adding a sweetener of choice. I use lean ground turkey. NOTE: Please do not use corn grits. The hominy referred to is a canned vegetable.

Provided by yogiclarebear

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 lbs extra lean ground turkey
1 lb butternut squash, peeled and cut into 1 inch pieces
1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans
1 medium onion, diced (3 oz)
4 1/2 ounces green chilies or 1 chopped anaheim chili
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can yellow hominy
1 cup low-sodium tomato sauce
1/2-1 cup fat free chicken broth (depending on how thick you like your chili!)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic salt
2 garlic cloves, minced

Steps:

In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
Add ground turkey and cook over medium heat.
When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
Add all other ingredients to pot and stir.
Bring to a boil over medium/high heat.
Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

Nutrition Facts : Calories 288.5, Fat 6.9, SaturatedFat 1.6, Cholesterol 48.9, Sodium 243.2, Carbohydrate 37.3, Fiber 9.1, Sugar 7.2, Protein 22.1

BUTTERNUT SQUASH AND TURKEY CHILI

Butternut Squash and Turkey Chili image

This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Provided by CPolencheck

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g

Tips:

Selecting the Right Butternut Squash: Choose a butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin.
Roasting the Butternut Squash: Roasting the butternut squash intensifies its natural sweetness and brings out its nutty flavor. For best results, roast the squash cut-side down on a baking sheet lined with parchment paper.
Using Canned Beans: If using canned beans, be sure to rinse and drain them thoroughly before adding them to the chili. This will remove excess sodium and help prevent the chili from becoming too salty.
Adding Spices and Seasonings: Feel free to adjust the spices and seasonings in the chili to suit your personal taste. You can add more chili powder for a spicier chili, or add a pinch of cumin or smoked paprika for a more complex flavor.
Simmering Time: Allow the chili to simmer for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and develop. The longer you simmer the chili, the more flavorful it will become.
Serving Suggestions: Serve the butternut squash and turkey chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or diced tomatoes. You can also serve it over rice, quinoa, or cornbread.

Conclusion:

This butternut squash and turkey chili is a hearty, flavorful, and nutritious meal that is perfect for a cold fall or winter day. It is also a great way to use up leftover roasted butternut squash. With its combination of sweet butternut squash, savory turkey, and warm spices, this chili is sure to be a hit with your family and friends. So next time you're looking for a delicious and comforting meal, give this butternut squash and turkey chili a try!