Name: Butternut Squash Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large carrot, diced; 1 stalk celery, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon fresh thyme, minced; 2 cups butternut squash, diced; 14 ounces great northern beans, drained and rinsed; 10 ounces ground turkey, browned and crumbled; 2 ½ cups chicken broth; ½ cup heavy cream; 2 cups fresh kale, chopped and massaged

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If you’re craving something hearty, cozy, and packed with wholesome flavors, this Butternut Squash Chili is an absolute game-changer. It’s not your everyday chili — blending the natural sweetness of butternut squash with the savory punch of browned turkey and creamy kale makes every spoonful a comforting hug in a bowl. Whether you’re sneaking in some veggies or just want a fresh twist on a classic favorite, this dish promises warmth, color, and layers of satisfying texture from start to finish.

Butternut Squash Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Butternut Squash Chili lies in its simplicity and balance. Each ingredient plays a vital role in crafting a rich, hearty flavor that’s surprisingly light but deeply satisfying. From the earthy sweetness of root vegetables to the nourishing beans and lean turkey, these essentials create a perfect harmony.

Olive oil: Use a tablespoon of good-quality olive oil for sautéing, which adds a smooth depth and helps meld the flavors together.
Carrot: One large diced carrot brings natural sweetness and a hint of crunch that softens as it cooks.
Celery: A stalk of diced celery adds a subtle aromatic base and fresh texture.
Onion: One small diced onion enhances the chili’s savory backbone.
Garlic: Two cloves minced give that essential pungent kick that brightens every savory bite.
Thyme: A teaspoon of minced thyme adds a lovely herbal note that complements the squash beautifully.
Butternut squash: Two cups diced provide creaminess and a natural sweetness that balances the chili’s spices.
Great northern beans: 14 ounces drained and rinsed beans offer protein, fiber, and that wonderfully hearty mouthfeel.
Ground turkey: 10 ounces browned and crumbled lean turkey keep this chili filling without heaviness.
Chicken broth: Two and a half cups chicken broth build the flavorful liquid base while keeping it light.
Heavy cream: Half a cup of cream swirls in richness and smoothness for a luscious finish.
Kale: Two cups of chopped massaged kale add vibrant color and a nutrient boost that won’t be lost in the hearty mix.

How to Make Butternut Squash Chili

Step 1: Brown the turkey

Start by heating a sauté pan over medium-high heat and cooking the ground turkey until it’s completely browned and crumbly. This step builds a savory, meaty base for the chili. Once cooked, drain the excess oil to keep the chili light and set the turkey aside.

Step 2: Sauté the vegetables

In a large Dutch oven or stockpot, warm the olive oil over medium heat. Add the diced carrot, onion, and celery, and cook until the vegetables soften, about 3 to 4 minutes. This mix forms a flavorful aromatic bed that’s key to the final taste.

Step 3: Add garlic and thyme

Stir in the minced garlic and thyme and sauté for an additional minute. This quick step develops the fragrant herbal notes that elevate the entire dish.

Step 4: Combine main ingredients and simmer

Pour in the butternut squash chunks, the drained great northern beans, browned turkey, and chicken broth. Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes. This allows the flavors to meld, and the squash to become tender but not mushy.

Step 5: Add cream and kale

Finally, stir in the heavy cream and chopped kale, making sure to mix well. Let the chili simmer for another 4 to 5 minutes until the kale wilts, adding richness from the cream and a lovely pop of green from the kale.

How to Serve Butternut Squash Chili

Garnishes

The finishing touches really make this Butternut Squash Chili showstopper-worthy. I love topping it with ripe avocado slices, a sprinkle of sharp cheddar cheese, or a handful of crunchy tortilla chips for texture contrasts. Fresh cilantro or a dollop of sour cream also adds brightness and creaminess to every bite.

Side Dishes

This chili is so filling that it often stands alone, but if you want to round out your meal, cornbread or warm, crusty bread are perfect companions. A simple green salad with a tangy vinaigrette can add brightness alongside the creamy, velvety chili.

Creative Ways to Present

If you’re feeling playful, serve the Butternut Squash Chili inside a hollowed-out roasted butternut squash for a beautiful autumnal presentation. Alternatively, ladle it over a baked sweet potato or quinoa to add even more texture and warmth.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Chili tastes just as wonderful the next day, thanks to all those flavors melding overnight. Store it in an airtight container in the fridge for up to 4 days, and you’ll have quick, nutritious meals ready to heat and enjoy.

Freezing

This chili freezes beautifully if you want to prepare ahead or stock your freezer with comfort food. Cool it completely, then transfer to freezer-safe containers or bags, where it keeps well for up to 3 months.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat until heated through, stirring occasionally to maintain creaminess and prevent sticking. Adding an extra splash of broth or cream while reheating can revive the chili’s luscious texture.

FAQs

Can I make this Butternut Squash Chili vegetarian?

Absolutely! You can skip the ground turkey and add extra beans or lentils for protein. Using vegetable broth instead of chicken broth keeps it fully vegetarian and just as delicious.

Is butternut squash the best choice for this chili?

Butternut squash offers a perfect blend of sweetness and creaminess, but you can experiment with other winter squashes like acorn or kabocha. Each variety will bring its own unique flavor and texture.

Can I use frozen butternut squash instead of fresh?

Yes, frozen diced butternut squash works well here. Just be mindful that it might release a bit more liquid during cooking, so adjust the broth accordingly to maintain your desired consistency.

What if I don’t have heavy cream?

You can substitute with coconut cream for a dairy-free twist or use a splash of milk with a teaspoon of cornstarch to help thicken the chili if you prefer a lighter option.

How spicy is this Butternut Squash Chili?

This recipe is mild and comforting, but you can always add chili powder, cayenne pepper, or fresh jalapeños to kick up the heat according to your preference.

Final Thoughts

This Butternut Squash Chili is genuinely one of those dishes you’ll want to make again and again, especially when the weather cools down. It’s an inviting mix of sweet, savory, and vibrant goodness, packed with nutrition and heartwarming flavors. Give it a try and watch how it quickly becomes your go-to comfort meal that friends and family keep asking for!

Butternut Squash Chili Recipe

★★★★★

5 from 12 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This hearty Butternut Squash Chili combines the sweetness of butternut squash with lean ground turkey and nourishing beans for a comforting and nutritious meal. The addition of kale and a touch of cream adds texture and richness, making it a perfect fall or winter dish that’s full of flavor and healthy ingredients.

Instructions

Brown the Turkey: Heat a sauté pan over medium-high heat and add ground turkey. Cook thoroughly, breaking it up until browned. Drain in a colander to remove excess oil and set aside.
Sauté Vegetables: In a Dutch oven or stock pot, warm olive oil over medium heat. Add diced carrot, celery, and onion. Cook for 3-4 minutes until vegetables soften.
Add Garlic and Thyme: Stir in minced garlic and thyme, sauté for an additional minute until fragrant.
Add Squash, Beans & Turkey: Incorporate diced butternut squash, drained beans, previously browned turkey, and chicken broth into the pot. Bring the mixture to a boil.
Simmer: Reduce heat to medium-low and let the chili simmer for 15 minutes to allow flavors to meld and squash to soften.
Incorporate Cream and Kale: Stir in heavy cream and chopped kale thoroughly. Continue to simmer for 4-5 minutes until kale is wilted and tender.
Serve: Ladle chili into bowls and garnish with your choice of avocado, shredded cheddar cheese, tortilla chips, or other favorite toppings for an added burst of flavor and texture.

Notes

You can substitute ground turkey with ground chicken or lean beef if preferred.
Massaging the kale with a little salt or lemon juice before adding helps soften it and reduces bitterness.
For a dairy-free option, replace heavy cream with coconut cream or omit it altogether.
Ensure the butternut squash is diced uniformly for even cooking.
To make this recipe vegetarian, omit the turkey and use vegetable broth instead of chicken broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American