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Butternut Squash and Red Pepper Turkey Chili

Butternut Squash and Red Pepper Turkey Chili

Published September 18, 2026

Lean ground turkey simmered with roasted butternut squash, red peppers, and smoky paprika in a one-pot chili with natural sweetness and savory depth.

Roast the butternut squash cubes at 425°F for 15 minutes before adding to the pot for deeper caramelized flavor and faster cooking, or add raw cubes directly to the pot for a 10-minute longer simmer. Turkey chili freezes well for up to 3 months; cool completely before transferring to freezer-safe containers.

Smoked paprika is key to the flavor profile; do not substitute regular paprika without losing the smoky character. For a thicker chili, simmer uncovered an extra 10–15 minutes; for a brothier version, add 1/2 cup more broth.

Cook time
1 hr 15 min
Rating
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Ingredients

Scale
Measurement units
  • 1 ½ lb butternut squash
  • 2 large red bell peppers
  • 1 ½ lb ground turkey (93% lean or similar)
  • 1 large yellow onion
  • 4 garlic cloves
  • 28 oz canned diced tomatoes (one 28 oz can, with juice)
  • 2 tbsp tomato paste
  • 1 ½ cups low-sodium chicken broth
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 15 oz canned kidney beans (one 15 oz can)
  • 15 oz canned black beans (one 15 oz can)
  • 2 tbsp olive oil
  • salt (to taste)
  • black pepper (to taste)
  • ¼ cup fresh cilantro (for garnish)

Instructions

Prepare the vegetables
Peel, seed, and cut butternut squash (1 ½ pound) into 3/4-inch cubes.
Dice 2 large red bell peppers (2 large) into 1/2-inch pieces.
Dice 1 large yellow onion and mince garlic cloves.
Brown the turkey
Heat olive oil (2 tablespoon) in a large Dutch oven over medium-high heat until shimmering.
Add ground turkey (1 ½ pound) and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is lightly browned, about 5–6 minutes.
Drain excess fat if needed, leaving about 1 tbsp in the pot.
Build the flavor base
Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add tomato paste (2 tablespoon) and stir constantly for 1 minute to caramelize slightly.
Stir in smoked paprika (2 tablespoon), ground cumin (1 tablespoon), chili powder (1 tablespoon), and dried oregano (1 teaspoon); cook for 30 seconds to bloom the spices.
Add liquid and vegetables
Pour in canned diced tomatoes (28 ounce) with their juice and low-sodium chicken broth (1 ½ cup); stir to combine.
Add butternut squash cubes and diced red peppers to the pot.
Bring the mixture to a boil, then reduce heat to low and partially cover with a lid.
Simmer the chili
Simmer uncovered for 20 minutes, stirring occasionally, until butternut squash is tender and beginning to break down.
Add beans and finish
Stir in 15 oz drained and rinsed kidney beans and 15 oz drained and rinsed black beans.
Simmer for another 5–10 minutes until the beans are heated through and flavors meld.
Taste and adjust salt and black pepper as needed.
Serve
Ladle the chili into bowls and garnish with fresh cilantro if desired.

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