This Fall Harvest Ground Turkey Chili is everything you want on a crisp autumn evening — hearty, warming, and bursting with seasonal flavors. Lean ground turkey, tender butternut squash, creamy beans, and a rich tomato base come together with aromatic spices to create a chili that’s as nourishing as it is satisfying. It’s gluten-free, meal-prep friendly, and perfect for both casual weeknights and cozy weekend gatherings.
Table of Contents
Why I Love This Fall Harvest Ground Turkey Chili
There’s something magical about chili season. As soon as the leaves start turning, my Dutch oven comes out and doesn’t go back into storage until spring. This particular recipe was inspired by a farmers’ market haul that included a gorgeous butternut squash and some freshly dried chili peppers. Combining them with ground turkey made for a lighter, protein-rich twist on the classic chili. Much like my Sweet Potato Meal Prep Bowls, it’s comfort food you can feel good about eating.
Comfort with a seasonal twist
Classic chili is great year-round, but adding butternut squash gives it a subtle sweetness and a silky texture that feels tailor-made for fall.
Nutritious and filling
Ground turkey keeps things lean, while beans and vegetables provide plenty of fiber to keep you full for hours—similar in nutritional payoff to my Asian Ground Turkey Stir Fry, but with a slow-simmered coziness that’s perfect for sweater weather.
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Fall Harvest Ground Turkey Chili
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Fall Harvest Ground Turkey Chili is hearty, healthy, and packed with seasonal flavors — featuring lean turkey, butternut squash, beans, and warming spices. Perfect for cozy nights or meal prep.
Ingredients
1 lb lean ground turkey
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
3 cups butternut squash, peeled and diced
1 bell pepper, diced
2 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp ground cinnamon
Salt and black pepper, to taste
1 (28 oz) can crushed tomatoes
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
Fresh cilantro or parsley, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
2. Add ground turkey, breaking it apart with a spoon. Cook for 6–7 minutes until browned. Season with salt and pepper.
3. Stir in diced butternut squash and bell pepper. Cook for 4–5 minutes to start softening vegetables.
4. Add chili powder, smoked paprika, cumin, and cinnamon. Stir well to coat ingredients in spices.
5. Pour in crushed tomatoes and chicken broth. Add black beans and kidney beans. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until squash is tender and chili is thickened.
7. Taste and adjust seasonings as desired. Garnish with fresh cilantro or parsley before serving.
Notes
For a vegetarian version, replace turkey with an extra can of beans and use vegetable broth.
Add jalapeños or cayenne pepper for extra heat.
This chili freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 29g
- Cholesterol: 65mg
Keywords: Fall Harvest Ground Turkey Chili, Healthy Turkey Chili, Butternut Squash Chili, Gluten Free Chili
Ingredients You’ll Need
- Ground turkey – Lean, high-protein base for the chili.
- Olive oil – For sautéing the aromatics.
- Onion & garlic – Build a flavorful base.
- Butternut squash – Sweet, tender cubes that complement the spices.
- Bell pepper – Adds color and extra crunch.
- Crushed tomatoes – Forms the rich tomato base.
- Chicken broth – Helps the chili simmer to perfect consistency.
- Beans – Black beans and kidney beans give texture and heartiness.
- Spices – Chili powder, smoked paprika, cumin, cinnamon for warmth.
- Salt & pepper – To balance and enhance flavors.
- Cilantro or parsley – For a fresh garnish.
Step-by-Step: How to Make Fall Harvest Ground Turkey Chili
1. Sauté aromatics
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion and 3 minced garlic cloves, cooking for 2–3 minutes until softened and fragrant.
2. Brown the turkey
Add 1 lb ground turkey to the pot. Break it apart with a wooden spoon and cook for 6–7 minutes until browned. Season lightly with salt and pepper at this stage.
3. Add vegetables
Stir in 3 cups peeled and diced butternut squash and 1 diced bell pepper. Cook for 4–5 minutes to start softening the vegetables.
4. Build the flavor base
Sprinkle in 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp cinnamon. Stir well to coat the turkey and vegetables in the spices.
5. Add liquids and beans
Pour in one 28 oz can crushed tomatoes and 2 cups chicken broth. Stir in 1 can black beans (drained and rinsed) and 1 can kidney beans (drained and rinsed).
6. Simmer
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the squash is tender and the flavors have melded together.
7. Taste and finish
Adjust seasoning with additional salt, pepper, or spices as desired. Garnish with chopped cilantro or parsley before serving.
Pro Tips for the Best Ground Turkey Chili
- Use a mix of beans for more texture variety.
- Add a splash of apple cider vinegar at the end for a touch of brightness.
- If you like heat, stir in diced jalapeños or a pinch of cayenne pepper.
- For extra creaminess, add a spoonful of Greek yogurt when serving.
Variations and Customization
Make it vegetarian
Swap the turkey for an extra can of beans or lentils, and use vegetable broth instead of chicken broth.
Sweet potato swap
Replace the butternut squash with sweet potatoes for a similar texture and natural sweetness—just like in my Creamy Ground Turkey Zoodle Skillet, where veggie swaps keep things interesting.
Slow cooker version
Brown the turkey and onions first, then add all ingredients to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
Serving Suggestions
Serve this chili with cornbread, over brown rice, or with a side salad for a complete meal. It’s also fantastic topped with shredded cheese, diced avocado, or crushed tortilla chips for crunch.
Nutrition Snapshot
| Nutrient | Per Serving |
|---|---|
| Calories | 380 |
| Protein | 29g |
| Carbohydrates | 38g |
| Fiber | 10g |
| Fat | 12g |
FAQ – Fall Harvest Ground Turkey Chili
Can I freeze this chili?
Yes! Store cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What if I don’t have butternut squash?
Sweet potatoes, pumpkin, or even carrots can be used instead.
How can I make it spicier?
Add fresh chili peppers, cayenne powder, or extra chili powder during cooking.
Conclusion
This Fall Harvest Ground Turkey Chili is the definition of cozy. It’s a big, warm hug in a bowl — nourishing, filling, and brimming with seasonal goodness. Whether you’re serving it for game day, meal prep, or a weeknight dinner, it’s a recipe that will become a staple in your fall cooking lineup.