This is a one-pot chili made with ground turkey, chunks of butternut squash, two kinds of beans, and a straightforward spice blend. It comes together in 40 minutes and makes four generous servings. The squash softens into the broth and thickens the whole pot without any extra effort on your part.
Smart swaps
- Butternut squash: Frozen cubed squash works just as well as fresh and skips the peeling and chopping. Canned pumpkin (not pie filling) can also stand in — stir in about half a cup toward the end so it doesn’t scorch.
- Ketchup: Outside the US this is listed as tomato sauce. Standard ketchup from a bottle is fine. If you want less sugar, use plain tomato paste thinned with a splash of water — start with 3 tablespoons of paste.
- Red kidney and pinto beans: Any canned bean works here — black beans, cannellini, chickpeas. Use whatever is in your pantry. Rinse them regardless of the label.
- Ground turkey: Ground chicken is a direct swap and behaves the same way. Either way, cook it to 165°F (74°C) — no pink remaining.
- Chili powder: If you’re running low, a mix of smoked paprika, cumin, and a pinch of cayenne gets you close. Start with 2 teaspoons paprika and 1 teaspoon cumin in place of 3 teaspoons chili powder.
Before you start
The one thing that actually matters here is giving the squash enough time to soften before you add the liquid. The recipe says 1 to 2 minutes of sautéing — that’s the minimum. If your squash pieces are on the larger side, push it to 3 to 4 minutes over medium-high heat so they’re not rock-hard when you serve. Skip the garnish — not worth the extra dish. Once the tomatoes, sauce, and beans go in, keep the heat at a steady low simmer rather than a rolling boil; boiling hard can make the turkey turn grainy and dry out faster than you’d expect in a pot this full.
What can go wrong
- Chili tastes flat after simmering: Canned tomatoes and low-sodium beans can leave the pot tasting thin. Stir in a teaspoon of apple cider vinegar or a small squeeze of lemon juice right before serving — it sharpens everything without adding heat.
- Squash turns to mush: This usually happens if the pieces are cut too small or the simmer runs long past 30 minutes. Cut chunks no smaller than ¾ inch and check them at the 20-minute mark. They should be fork-tender, not falling apart.
- Too much liquid in the pot: Canned tomatoes vary a lot in how much juice they carry. If the chili looks soupy after 20 minutes, remove the lid for the last 10 minutes of simmering to let some moisture cook off.
- Turkey clumping into large chunks: Ground turkey sticks together more than beef. Break it up thoroughly with a wooden spoon as soon as it hits the pan, before it starts to firm up. Large clumps don’t absorb the spices evenly.
- Chili too spicy (or not spicy enough) after cooking: Chili powder brands vary widely in heat. Taste at the 20-minute mark while there’s still time to adjust — a pinch of sugar or a spoonful of extra tomato sauce dials back heat, while a little cayenne or hot sauce adds it.
Ground Turkey Butternut Squash Chili (One-Pot)
Equipment
Ingredients
1 ½ cups butternut squash - peeled and cut into 1/2-inch (1cm) cubes, 200g / 7 oz
- 28 ounces diced tomatoes - no added salt, one 28-oz can (794g)
- 14 ounces tomato sauce - passata in Australia and UK, 400g
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and butternut squash and cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the squash has light colour on the edges. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey, breaking it apart with a wooden spoon, and cook for 5-6 minutes until no pink remains.1 tablespoon olive oil, 1 small yellow onion, 1 1/2 cups butternut squash, 2 cloves garlic, 1 1/2 pounds ground turkey (minced turkey)
- Stir in the diced tomatoes, tomato sauce, kidney beans, and pinto beans. Add the chili powder, dried basil, salt, and black pepper. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the butternut squash is fork-tender and the chili has thickened.28 ounces diced tomatoes, 14 ounces tomato sauce, 14 ounces red kidney beans, 14 ounces pinto beans, 1 tablespoon chili powder, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper
- Taste and adjust salt, pepper, and chili powder as needed. Ladle into bowls and serve hot.1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon chili powder
Notes
Nutrition
Your questions, answered
Can I make this chili ahead and freeze it?
Yes — this chili freezes well for up to 3 months. Let it cool completely, then portion it into airtight containers or zip-lock bags laid flat. The squash will be slightly softer after thawing but still holds its shape well enough.
Can I use dried beans instead of canned?
You can, but cook them fully before adding them to the pot — dried beans added raw to an acidic tomato-based chili will not soften properly no matter how long you simmer. Pre-cook them until just tender, then treat them the same as rinsed canned beans.
How do I know the ground turkey is fully cooked?
Ground turkey must reach an internal temperature of 165°F (74°C) with no pink remaining. In a chili like this, once the meat is broken up and fully browned with no visible pink before you add the liquids, it will be safe after the 30-minute simmer.
Can I make this in a slow cooker?
Yes. Brown the turkey and sauté the onion, squash, and garlic in a skillet first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
The recipe uses ketchup — can I leave it out?
You can, but the chili will be thinner and less sweet without it. Replace it with a 6-ounce can of tomato paste plus about half a cup of water to keep the volume similar, or just add another can of diced tomatoes and simmer uncovered a bit longer to concentrate the flavor.
