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One-Pot Comfort Food

One-Pot Spiced Turkey and Butternut Squash Chili

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 14, 2026 · Updated May 11, 2026
American-Inspired 50 mins onepotquickeasyhealthyfamily-friendlyhighproteinbudget-friendlycomfortfoodleftoversweeknight

This easy, one-pot spiced turkey chili combines lean ground turkey with nutrient-rich butternut squash and warming chili spices for a comforting, family-friendly, and budget-conscious meal. Ready in under an hour, it’s ideal for healthy weeknight dinners with delicious leftovers.

One-Pot Spiced Turkey and Butternut Squash Chili
Prep 15 min
Cook 35 min
Total 50 min
Servings 6
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep15 min
Cook35 min
Total50 min
Servings6
Difficultyeasy
CuisineAmerican-Inspired
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Ingredients

Servings 6
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 pound lean ground turkey
  • 1 medium butternut squash, peeled and diced (about 3 cups)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or plain Greek yogurt (optional garnish)
  • Shredded cheddar or Monterey Jack cheese (optional garnish)

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add ground turkey and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7 minutes.
  5. Mix in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using); cook for 1 minute to toast the spices and enhance their flavor.
  6. Add diced butternut squash, red bell pepper, and jalapeño; stir to combine everything well.
  7. Pour in diced tomatoes with juices, black beans, kidney beans, and chicken broth. Stir to combine thoroughly.
  8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
  9. Season with salt and freshly ground black pepper to taste.
  10. Ladle chili into bowls and garnish with chopped cilantro and optional sour cream and shredded cheese if desired.
  11. Serve hot and enjoy! Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this hearty One-Pot Spiced Turkey and Butternut Squash Chili to meet diverse dietary preferences or ingredient availability with these easy substitutions that maintain its delicious flavor and nutrition:

  • Ground Turkey: Substitute with lean ground chicken or ground beef for a different protein profile. For vegetarian or vegan options, use crumbled firm tofu, tempeh, or textured vegetable protein (TVP).
  • Butternut Squash: Swap with sweet potatoes, pumpkin cubes, or carrots for similar sweetness and texture. Zucchini is another lighter seasonal alternative.
  • Chicken Broth: Use vegetable broth to make this chili fully vegetarian or vegan. For reduced sodium, select unsalted broth or water with added herbs.
  • Beans: Mix in pinto beans, chickpeas, or other preferred beans for variety or budget-friendly adjustments.
  • Optional Garnishes: For dairy-free or vegan toppings, substitute sour cream and cheese with plant-based yogurts or nut-based cheeses.

These simple swaps keep the chili healthy, wholesome, family-friendly, budget-conscious, and compatible with the easy one-pot cooking style, perfect for versatile weeknight meals or meal prep.

Pan Or Pot Required

For this One-Pot Spiced Turkey and Butternut Squash Chili, a large heavy-bottomed pot or Dutch oven is essential. The heavy-bottomed construction ensures even heat distribution, preventing the turkey from sticking or burning, while allowing the spices to toast perfectly and all ingredients to simmer gently. Using a single pot simplifies cleanup and embodies the one-pot comfort food tradition, making it an ideal choice for quick, easy, and nourishing weeknight meals.

Select a pot with a minimum capacity of 5 to 6 quarts to accommodate all ingredients comfortably and provide space for stirring and simmering without overflow. Dutch ovens with thick walls and lids excel for slow simmering, enabling the butternut squash and beans to become tender and flavors to meld beautifully.

This cookware choice supports the recipe’s goals of being family-friendly, budget-conscious, and perfect for making delicious leftovers. Avoid using shallow skillets or frying pans, as they lack sufficient depth for effective simmering of chili.

Cookware Size Guidance

We recommend using a heavy-bottomed pot or Dutch oven of at least 5 to 6 quarts (approximately 5–6 liters) for this recipe. This size provides enough room to brown ground turkey, sauté vegetables, and simmer the chili without overcrowding, ensuring even cooking and flavor development. A wider pot also helps evaporate excess moisture so the chili thickens naturally.

If a Dutch oven isn’t available, a large deep saucepan or stockpot with similar capacity works well. Avoid smaller pots that risk overflow or inconsistent cooking, as this recipe yields about 6 generous servings and involves multiple ingredients that benefit from ample space.

Choosing the correct cookware enhances this dish’s easy preparation, yielding consistent texture and rich flavor essential to comforting and healthy weeknight meals.

Cookware Swap Guidance

This One-Pot Spiced Turkey and Butternut Squash Chili is traditionally prepared in a heavy-bottomed pot or Dutch oven for even heating and ample space. If you lack a Dutch oven, alternatives such as a deep skillet with a lid or a sizable heavy-bottomed saucepan are suitable, provided they can hold all ingredients and sustain a gentle simmer.

For time-saving meal prep, an Instant Pot is an excellent substitute. Use the sauté function to brown turkey and soften veggies, then switch to pressure cook mode to quickly develop flavors. Adjust the broth slightly to compensate for reduced liquid evaporation.

Alternatively, a slow cooker can be used after initial browning. Transfer ingredients to the slow cooker and cook on low for 4-6 hours for tender, melded flavors with almost no active cooking time.

Prioritize cookware with heavy bottoms and nonreactive surfaces to preserve the vibrant spices and acidic tomato base. Avoid thin pans that may scorch or lack lids needed to regulate simmering and moisture retention.

Leftovers Quality

This nutritious One-Pot Spiced Turkey and Butternut Squash Chili reheats exceptionally well, making it ideal for meal prep and delicious leftovers. Proper storage preserves the chili’s rich flavors and hearty texture.

Storage Tips: Cool chili to room temperature before transferring to airtight containers. Refrigerate within two hours of cooking. Refrigerated leftovers remain good for up to 4 days. For extended storage, freeze in airtight freezer-safe containers or bags for up to 3 months; always label with date.

Reheating Recommendations: Thaw frozen chili overnight in the refrigerator. Warm on the stovetop over medium-low heat, stirring occasionally until hot. Microwave reheating is convenient—heat in 1-minute intervals, stirring between until hot. Adding a splash of broth or water during reheating helps maintain moisture and prevent dryness.

The robust spices and wholesome ingredients characteristic of one-pot comfort food keep this chili flavorful and satisfying even days later, perfect for easy weeknight dinners and family meals with minimum effort and cleanup.

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