Photo Credit: Scott Yavis

Squash Turkey Chili


By Matthew Kadey, MSc, RD

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How this works

Squash Turkey Chili

Butternut squash forms the base of this chili’s sumptuous sauce, while plenty of beans and veggies pack each bowlful with big-time texture. You can make it vegan by swapping out the turkey for a couple blocks of crumbled tempeh.
Course: Dinner, Soup
Keyword: bean soup, broccoli soup, chili, dinner, fall soup
Servings: 8
Calories: 368kcal
Author: Matthew Kadey, MSc, RD


  • 3 garlic cloves minced
  • 11/2 lb ground organic turkey
  • 2 - 14 oz cans diced tomatoes
  • 1 cup low-sodium chicken or turkey broth
  • 2 Tbsp cocoa powder
  • 2 canned chipotle chili peppers in adobo sauce
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 11/2 cups cooked or canned black beans
  • 11/2 cups cooked or canned pinto beans
  • 2 cups frozen corn kernels
  • 1/2 cup pumpkin seeds
  • 1 cup chopped cilantro


  • In steamer basket set over 1-inch of water, place chopped butternut squash. Bring water to a boil and steam until squash is very tender. Alternatively, place butternut squash cubes in pot of boiling water and cook until tender.
  • In large pan, heat oil over medium heat. Add onion and salt to pan; sauté until onion is softened, about 5 minutes. Stir in bell peppers, zucchini, and garlic; heat 5 minutes. Add turkey to pan and heat until browned, about 4 minutes.
  • In blender container, place 1 can tomatoes, broth, cooked butternut squash, cocoa, chipotle chili, paprika, oregano, cumin, cinnamon, and black pepper and blend until smooth. Add butternut squash mixture to pan along with remaining can of tomatoes, black beans, and pinto beans; bring to a boil, reduce heat, and simmer for 20 minutes. Add corn and heat through.
  • Serve bowls of chili garnished with pumpkin seeds and cilantro.


To freeze items such as chili and pasta sauce for future meals, consider dividing them up among jumbo-sized muffin cups. That way you’ll have individual servings that will defrost much more quickly than a huge ice block of food.
Simply divvy up the food among the muffin cups, place tray in freezer until leftovers are frozen solid, unmold, and then keep food pucks in an airtight container in the freezer. Nonstick and bendable silicone jumbo muffin cups make it easy for you to unmold your frozen leftovers. 


Calories: 368kcal | Carbohydrates: 46g | Protein: 32g | Fat: 8g | Sodium: 434mg | Fiber: 11g | Sugar: 8g
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