Butternut Squash Chili With Turkey or Beef

Butternut squash chili with turkey or beef wasn’t exactly what I planned—but that’s what happens when I try to grocery shop without a list. I meant to grab the usual chili ingredients, but somehow ended up with a butternut squash in my cart. My husband looked at it and said, “What’s that for?” Honestly… I had no idea.

I chopped it up and tossed it into my regular chili, figuring it couldn’t hurt. Turns out, it made the whole thing better—slightly sweet, hearty, and perfect for chilly nights. The kids each had two bowls and didn’t say a word about the vegetables. Now they call it “the orange chili” and request it the second the weather dips below 60.

Love Squash Recipes? Try my Spinach and Artichoke Stuffed Spaghetti Squash or this Butternut Squash Casserole next.

❤️ Why You’ll Love This Recipe

I hate peeling butternut squash. Seriously hate it. But this chili makes it worth the annoying prep work. The squash gets all soft and creamy, kind of like when you put potatoes in stew except way better. Use turkey if you’re trying to be healthy, use beef if you want it to taste like real chili.

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📝 Ingredient List

For the Chili:

• 1 large butternut squash (about 2-3 pounds), peeled and cubed into 1-inch pieces
• 1 pound ground turkey or ground beef (85/15 works perfectly)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can corn, drained (or 1½ cups frozen corn)
• 3 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil

Homemade Chili Seasoning Mix:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon (trust me on this!)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)

Optional Toppings:

• Sour cream or Greek yogurt
• Shredded cheddar or Mexican blend cheese
• Fresh cilantro, chopped
• Diced avocado
• Crushed tortilla chips
• Lime wedges

🔍 Why These Ingredients Work

Butternut squash tastes sweet but not candy sweet. It makes the chili thick without adding weird stuff like flour. The cinnamon sounds gross but trust me – you can’t really taste it, it just makes everything smell good. Turkey makes it lighter, beef makes it taste more like regular chili.

Essential Tools and Equipment

You need a big pot for this. And a sharp knife because butternut squash is hard to cut. Get some measuring cups out too.

👩🍳 How To Make Butternut Squash Chili With Turkey or Beef

Step 1: Prep Your Butternut Squash (Do This First!)

Turn your oven to 400. Cut up the squash into chunks – doesn’t have to be perfect. Put some oil and salt on them and stick them in the oven for 20 minutes. They’ll get a little brown and taste way better than if you just throw them in raw.

Step 2: Brown the Meat

Get your Dutch oven nice and hot with that remaining oil. Toss in your ground meat and break it up with a wooden spoon. Let it brown for about 6-8 minutes – you want some good color on it. Don’t stir it too much at first; let it get those crispy brown bits that make everything taste better.

Step 3: Add the Veggies

Dump in your onion and peppers right with the meat. Cook everything together for about 5 minutes until the onions start looking translucent. Then add that garlic – just for a minute though, because burnt garlic tastes awful and ruins everything.

Step 4: Add the Spice Magic

Sprinkle in your homemade chili seasoning mix and stir everything together. Let it cook for about 30 seconds to bloom those spices – this is where the magic happens!

Step 5: Build Your Chili

Add the butternut squash (roasted or raw), diced tomatoes, both types of beans, corn, and broth. Stir everything together and bring to a boil.

Step 6: Simmer to Perfection

Reduce heat to medium-low and let it simmer uncovered. If using pre-roasted squash, simmer for 15-20 minutes. If using raw squash, simmer for 35-40 minutes, stirring occasionally, until the squash is tender and the flavors have melded beautifully.

Step 7: Taste and Adjust

Give it a taste and adjust seasoning as needed. Sometimes I add a pinch more salt or a squeeze of lime juice to brighten everything up.

Tips from Well-Known Chefs

Emeril Lagasse always says to “build flavor in layers,” and that’s exactly what we’re doing here by browning the meat first and blooming our spices before adding liquids.

❗ You Must Know

Don’t skip browning the meat! This step creates the flavor foundation for your entire chili. Also, if you’re using raw butternut squash, be patient with the simmering time – it needs those full 35-40 minutes to become perfectly tender.

Personal Secret: I always taste the chili about 10 minutes before it’s done and add a tiny splash of apple cider vinegar – maybe half a teaspoon. My grandmother taught me this trick. It brightens everything up without making it taste sour.

💡 Pro Tips & Cooking Hacks

Want more heat? Throw in a diced jalapeño with your peppers. For smokiness, add smoked paprika to your spice mix. Making it vegetarian? Skip the meat and add extra beans – white beans work great here. If your chili seems thin, mash some of those cooked squash pieces against the pot sides. And please, cut your squash pieces the same size so they cook evenly!

🎨 Flavor Variations & Suggestions

• Mexican-inspired: Add a can of diced green chiles and top with pepper jack cheese and fresh cilantro
• Sweet heat: Stir in a tablespoon of maple syrup and increase the cayenne
• Protein swap: Try ground chicken, turkey sausage, or even diced chicken thighs
• Bean variety: Experiment with pinto beans, white beans, or chickpeas

⏲️ Make-Ahead Options

This chili is actually better the next day! The flavors have time to meld and deepen. You can make it up to 3 days ahead and store it in the refrigerator. It also freezes beautifully for up to 3 months – just let it cool completely before freezing in portions.

If meal prepping, I like to freeze it in individual containers so I can grab a single serving for lunch. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Recipe Notes & Baker’s Tips

That cinnamon isn’t crazy – it’s actually traditional in Cincinnati chili and works perfectly with butternut squash. Start with what I’ve listed and adjust next time if you want more. No butternut squash at the store? Acorn squash or even sweet potatoes work, though they taste a bit different. I’ve tried both when I was desperate.

🍽️ Serving Suggestions

This chili is perfect over:

• Fluffy white rice or quinoa for a complete meal
• Baked sweet potatoes – split them open and ladle the chili on top
• Cornbread on the side (my cornbread recipe is coming soon!)
• Baked tortilla chips for scooping

For toppings, I love a dollop of Greek yogurt, a sprinkle of sharp cheddar, and some fresh cilantro. A squeeze of lime juice right before serving brightens everything up beautifully.

I hope this becomes a new go-to in your kitchen – it’s one of those recipes that makes your house smell like home and fills bellies with pure comfort. There’s something so satisfying about ladling up a steaming bowl of this gorgeous orange chili on a chilly evening!

🧊 How to Store Your Butternut Squash Chili

Refrigerator: Store covered for up to 4 days. The flavors actually improve overnight!
Freezer: Freeze in airtight containers for up to 3 months. Leave some headspace for expansion.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick. Microwave individual portions for 1-2 minutes, stirring halfway through.

⚠️ Allergy Information

Contains: None of the major allergens in the base recipe
Gluten-free: Yes, naturally gluten-free
Dairy-free: The chili itself is dairy-free, but watch your toppings
Nut-free: Yes
Vegetarian option: Simply omit the meat and use vegetable broth

❓ Questions I Get Asked A Lot

Can I use frozen butternut squash?
Absolutely! Frozen cubed butternut squash works great and saves prep time. Add it directly to the pot without thawing – just increase the simmering time by 5-10 minutes.

How do I know when the butternut squash is done?
It should be fork-tender but not mushy. You want it to hold its shape while being easy to cut with a spoon.

Can I make this in a slow cooker?
Yes! Brown the meat and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Why is my chili too watery?
Simmer it uncovered for an additional 10-15 minutes to reduce the liquid, or mash some of the butternut squash to help thicken it naturally.

Can I double this recipe?
Definitely! This recipe doubles beautifully. Just make sure you have a large enough pot and may need to increase cooking time slightly.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your variations and how your family enjoyed it. Did you try the turkey or beef version? What toppings were your favorite?