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.

Fall Harvest Ground Turkey Chili (Cozy + Healthy)

Name: Fall Harvest Ground Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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