This chili combines ground turkey, spicy chicken sausage, and cubed butternut squash into a single pot that covers protein, vegetables, and beans without needing anything on the side. The turkey keeps it lean, the sausage carries the seasoning load, and the squash thickens the broth as it cooks down. It reheats well all week, which is the real reason to make a batch.
Substitutions that actually work
- Spicy chicken sausage: Mild Italian sausage works if you want to control heat yourself — add extra chili flakes to compensate for the lost spice. Avoid breakfast sausage; the sweetness throws off the balance.
- Ground turkey: Ground chicken is a direct swap. Both need to reach 165°F (74°C) internal temperature — never serve either pink.
- Butternut squash: Pre-cut fresh squash from the produce section saves prep time and cooks identically. Frozen cubed squash works but releases more water, so expect a slightly thinner broth.
- Kidney beans: Black beans or pinto beans hold up equally well. Canned chickpeas add more bite if you want a firmer texture throughout.
Why this recipe works
The key move here is browning the sausage before adding the turkey. Sausage has enough fat to render into the pan, and that fat carries the garlic, onion, and spices as they cook — building a base that plain ground turkey, being so lean, simply cannot produce on its own. The second thing that matters is giving the squash enough time in the simmering liquid. Cut too large or pulled too early, it stays firm and starchy. Given 20 to 25 minutes at a steady simmer, it softens to the point where the edges start to break down slightly, naturally thickening the chili without any added starch.
What can go wrong
- Watery broth that won’t thicken: This usually means the squash was cut too large or the heat was too low. Keep pieces to roughly 3/4-inch cubes and maintain a steady simmer, not a gentle warm.
- Turkey clumping into large chunks: Ground turkey sticks together if you leave it alone in the pan. Break it up constantly in the first two minutes of browning — once it sets, the chunks stay.
- Underseasoned chili: Turkey is mild and squash is sweet; both absorb seasoning heavily. Taste after the simmer, not before, and adjust salt and chili powder at the end when the flavors have settled.
- Sausage casings left in: If using link sausage rather than bulk, remove the casings before browning. Leaving them in gives you rubbery rings that don’t break down.
- Beans turning mushy: Add canned beans in the last 15 minutes of simmering, not at the start. Long cooking breaks them apart and muddies the texture.
Storage and reheating
Refrigerate leftovers in a sealed container for up to 4 days — the flavor genuinely improves by day two as the spices settle in. For freezing, portion into airtight containers or zip bags and freeze for up to 3 months; the squash softens a little more after thawing but holds together well enough. Reheat on the stovetop over medium-low with a splash of water or broth to loosen it, stirring occasionally until it reaches 165°F (74°C) throughout. Skip the garnish when reheating for lunch — not worth the extra dish.
Savoury Turkey, Sausage and Butternut Squash Chili Recipe
Ingredients
Chili Ingredients
2 cups butternut squash - diced
1 tablespoon olive oil
1 pound ground turkey (minced turkey)
1 pound sausages - without casing (I used spicy chicken sausage)
1 medium yellow onion - chopped
4 cloves garlic - minced
15 ounces tomato - diced
30 ounces fire-roasted tomatoes - diced
15 ounces tomato paste
15 ounces red kidney beans - drained
1 ½ cup water
¼ cup chili powder (chilli powder in British English)
2 tablespoons cumin
1 tablespoon garlic powder
1 teaspoon cayenne pepper
¾ teaspoon salt
1 teaspoon ground black pepper
Garnish Ingredients
1 cup cheddar cheese
5 stalks green onions (scallions or green shallots) - diced
1 cup Greek yogurt - plain
Instructions
- First, prepare butternut squash. Wash, peel and scoop out the seeds-dice 2 cups worth. In a large skillet, put olive oil and squash. Cook over low-medium heat until tender (it doesn’t have to be completely cooked through.)
- Dice onion and mince garlic. Put in a large pot with ground turkey and sausage. Cook on medium-high until meat is cooked thoroughly (for about 15 minutes.)
- At this time, add all of the tomatoes, paste, beans, and water cans. Stir. Next, add all spices and mix well. Add butternut squash. Taste until you reach the desired amount of spices and heat.
- Cook chili for at least 1 hour on simmer. Serve with shredded cheddar cheese, diced green onion and greek yogurt.
Nutrition
Your questions, answered
Can I use ground turkey breast instead of regular ground turkey?
Yes, but expect a drier result. Ground turkey breast is extra lean, so the sausage fat becomes even more important — don’t reduce the sausage quantity if you go this route.
How do I know when the turkey and sausage are fully cooked?
Ground poultry must reach 165°F (74°C) — use an instant-read thermometer if you’re unsure. Visually, there should be no pink remaining and the juices in the pan should run clear.
Can I make this in a slow cooker?
Yes. Brown the sausage and turkey on the stovetop first, then transfer everything to the slow cooker and cook on low for 6 hours or high for 3 hours. Add the beans in the last 45 minutes to keep them intact.
Is this chili spicy enough for adults but okay for kids?
It depends on your sausage. Spicy chicken sausage brings noticeable heat; swap it for mild Italian sausage and the chili becomes quite approachable. You can always serve hot sauce on the side for anyone who wants more.
What’s the best way to serve this as a complete meal without cooking anything extra?
The chili already has protein from the turkey and sausage, fiber and carbohydrates from the beans and squash, so it stands alone in a bowl. A handful of shredded cheese stirred in adds extra protein and makes it more filling without any additional cooking.
