4.82 168 Published Oct 11, 2021, Updated Nov 10, 2023 The butternut squash and turkey chili I’m sharing today is actually the first recipe I made in my pressure cooker back in 2017. I was so impressed with the texture, flavor and how quickly the chili cooked. I was worried it would totally overcook the chili and turn the ingredients into mush, but it actually cooked everything perfectly. The butternut squash chunks were tender but still held their shape. If you don’t have a pressure cooker, no worries! I’ve provided instructions for how to make this on the stove top as well and hope you’ll give the chili a try. It’s one of our favorite cool weather meals over here! The butternut squash and turkey paired with red lentils and kale make for a hearty meal that’s so warming and comforting – perfect for chilly evenings.
What You Need
ground turkey – a lean protein option for this chili. You can also use tofu or mashed chickpeas for a vegetarian option. onion and garlic – two key flavors in just about any savory meal in my opinion! butternut squash – the main vegetable in this chili! Here’s a simple tutorial for how to peel and chop butternut squash before cooking. kale or spinach – I added greens at the end of cooking for some extra texture, flavor and nutrients! Kale holds its texture really well in this soup but spinach works as well! vegetable broth – I recommend using low sodium vegetable broth so you can control the salt content of this dish. diced tomatoes – I used canned diced tomatoes for an easy shortcut but fresh works as well! coconut milk – I recommend using light coconut milk (from a can) to add a little creaminess and flavor to the soup. If you’re not a coconut fan, you can just use more broth! red lentils – no need to pre-cook your lentils! Add dried lentils to the mixture and let them cook with the rest of the ingredients. If you don’t have or can’t find red lentils, brown or green lentils should work just fine. Just note the texture and flavor might differ. tomato paste – helps thicken the chili and adds a rich color and flavor. apple cider vinegar – adding a splash of vinegar brightens all of the flavors in the chili and rounds out the soup. Use a splash of fresh lemon juice if you don’t have apple cider vinegar on hand. olive oil – for sautéing the vegetables. Avocado oil works as well. seasonings and spices – turmeric, cumin, chili powder, cayenne, cinnamon, sea salt and pepper. optional garnish – cilantro and green onions.
Variations
The best part about soups is how versatile they are! Craving a different protein? Switch it up! Need to clean out some fresh vegetables from the fridge? Throw them in. Here are some notes:
Vegetarian or vegan option – ditch the meat and use mashed chickpeas or crumbled tofu for some added protein. Different meat – feel free to swap the ground turkey for a different meat of choice. This soup would be delicious with ground chicken or even shredded chicken. Different or more vegetables – add extra vegetables to your chili for added flavor and nutrition! Bell pepper or carrots sound delicious to me but you really can’t go wrong.
How to Make Butternut Squash And Turkey Chili
On the Stove Top
In a Pressure Cooker
How to Serve
This chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious served with some sides. Here are some serving ideas:
over grains – if you want more volume, you can serve this chili over quinoa or brown rice. I find that when I serve over a grain, I need less chili overall to feel full. with bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s also delicious served with crusty bread, crackers (I love my almond flour crackers) or even tortilla chips. alongside a salad – add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad would be perfect.
How to Store Leftovers
I love leftover chili! It’s one of those meals that seems to get better on days two and three. Allow the chili to cool slightly before adding to an airtight container. Store in the refrigerator for up to 5 days. I haven’t tried freezing this but I’m sure you could! The texture of the butternut squash may change slightly during storage but I’m sure it would still taste delicious.
More Chili Recipes to Try
Turkey Chili White Bean Chicken Chili Sweet Potato Black Bean Chili Vegetarian Chili No-Bean Chili (Beef Chili) Vegetarian Green Chili
The Most Popular Soup Recipes
Chicken Fajita Soup Vegetable Soup Chicken Tortilla Soup Chicken Wild Rice Soup Broccoli Cheddar Soup Black Bean Soup Quinoa Vegetable Soup Turkey Soup
Be sure to check out all of my soup recipes and all of the ground turkey recipes here on EBF!
