Turkey Chili with Roasted Butternut Squash

When the weather turns and the house fills with people, few things are as welcome as a big pot of chili. This one leans lighter with turkey but loses nothing in comfort, and the addition of cinnamon-roasted butternut squash gives it a gentle sweetness and autumn warmth that sets it apart. It simmers happily on the stove, growing richer by the minute, ready to ladle into bowls for anyone who wanders in cold and hungry.

Cinnamon-Roasting the Squash

Roast the butternut squash with a touch of cinnamon until the edges caramelize and the sweetness deepens — roasting first keeps the pieces intact and concentrates their flavor. Spooned over each bowl at the table, they bring little pockets of warm sweetness that play beautifully against the savory chili.

Building the Chili

Brown the turkey with the aromatics, then add your spices, beans, and liquids and let the whole pot simmer until it is thick and deeply flavored. A long, slow simmer is what melds everything together, so give it time and taste as you go — the roasted squash goes on at the very end, spooned over each serving.

Jorj Morgan

Turkey Chili with Roasted Butternut Squash

A deeply satisfying turkey chili, enriched by sweet roasted butternut squash, creates a harmonious bowl of comfort. Each spoonful promises a cozy warmth, perfect for chilly evenings or convivial gatherings.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Simmering Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

  

The Cinnamon Roasted Butternut Squash

• 1 medium butternut squash peeled, seeded, and cut into ½-inch dice
• 2 tablespoons olive oil
• 1 tablespoon ground chili powder
• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 2 teaspoons coarse black pepper

Turkey Chili Meat & Aromatics

• 3 tablespoons olive oil divided
• 2 large onions peeled and diced into ¼-inch pieces (about 2 cups)
• 1 large green bell pepper seeded and diced into ¼-inch pieces (about 1 cup)
• 2 large jalapeno peppers seeded and finely diced (about 1 cup)
• 1 whole head of garlic cloves peeled and minced (about 4 tablespoons)
• 3 pounds ground turkey a mixture of white and dark meat
• 3 tablespoons ground chili powder or more to taste
• 2 tablespoons Worcestershire sauce

Chili Sauces & Beans

• 4 to 6 drops hot pepper sauce or more to taste
• 2 28-ounce cans crushed tomatoes
• 1 12-ounce jar chili sauce
• 1 6-ounce can tomato paste
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• Kosher salt and coarse black pepper to taste

The Garnish

• Diced fresh avocado
• Sour cream
• Diced red onion
• Pickled jalapeno pepper slices
• Corn chips

Method

 

Roast the Butternut Squash

1. Preheat the oven to 450°F.
2. Place the diced butternut squash pieces directly onto a large, rimmed baking sheet.
3. Drizzle the squash evenly with 2 tablespoons of olive oil.
4. Sprinkle the 1 tablespoon of chili powder and 1 teaspoon of ground cinnamon over the squash.
5. Season generously with the kosher salt and coarse black pepper.
6. Use your hands to gently toss the squash until every piece is evenly coated with the seasoned oil.
7. Roast in the hot oven until the squash is completely tender and beginning to turn beautifully golden brown, about 20 minutes.
8. Remove the pan from the oven and transfer the roasted squash to a serving bowl.

Build the Chili Base

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the diced onions, green bell pepper, jalapeno peppers, and minced garlic to the hot oil.
3. Cook, stirring occasionally, until the vegetables soften and just begin to brown, about 8 to 10 minutes.
4. Add the remaining 1 tablespoon of olive oil to the pot.
5. Add the ground turkey to the softened vegetables.
6. Cook the turkey, using a heavy wooden spoon to break up the clumps, until it begins to brown entirely, about another 8 to 10 minutes.

Season and Simmer

1. Generously season the browned turkey and vegetable mixture with salt, black pepper, and the 3 tablespoons of chili powder.
2. Stir in the Worcestershire sauce and the hot pepper sauce.
3. Pour in the crushed tomatoes and the jar of chili sauce, stirring well to lift any browned bits from the bottom of the pot.
4. Stir in the tomato paste, followed by the drained and rinsed black beans and red kidney beans.
5. Reduce the stovetop temperature to low.
6. Simmer the chili gently, uncovered, for at least 20 minutes to allow the spices to bloom and the flavors to beautifully blend.
7. Taste the chili and adjust the seasonings, adding additional salt, pepper, chili powder, or hot pepper sauce as desired.
8. Continue to simmer on low until you are ready to serve.

Serve and Garnish

1. Ladle the hot turkey chili into deep, rustic bowls or large mugs.
2. Spoon a generous amount of the warm, cinnamon-roasted butternut squash directly over the top of each serving.
3. Offer the remaining garnishes—diced avocado, sour cream, red onion, pickled peppers, and corn chips—on the side for guests to customize their bowls.