Can I make One-Pot Spiced Turkey and Butternut Squash Chili ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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One-Pot Comfort Food

One-Pot Spiced Turkey and Butternut Squash Chili

Name: One-Pot Spiced Turkey and Butternut Squash Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 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)

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 14, 2026 · Updated May 11, 2026

American-Inspired 50 mins onepotquickeasyhealthyfamily-friendlyhighproteinbudget-friendlycomfortfoodleftoversweeknight

One-Pot Spiced Turkey and Butternut Squash Chili is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 35 min

Total 50 min

Servings 6

Difficulty easy

Cuisine American-Inspired

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)

Ingredients for One-Pot Spiced Turkey and Butternut Squash Chili

Instructions

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground turkey and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7 minutes.
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.
Add diced butternut squash, red bell pepper, and jalapeño; stir to combine everything well.
Pour in diced tomatoes with juices, black beans, kidney beans, and chicken broth. Stir to combine thoroughly.
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.
Season with salt and freshly ground black pepper to taste.
Ladle chili into bowls and garnish with chopped cilantro and optional sour cream and shredded cheese if desired.
Serve hot and enjoy! Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

One-Pot Spiced Turkey and Butternut Squash Chili cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this One-Pot Spiced Turkey and Butternut Squash Chili , a large heavy-bottomed pot or Dutch oven is essential.

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.

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.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make One-Pot Spiced Turkey and Butternut Squash Chili ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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,

Storage and Reheating

Cool One-Pot Spiced Turkey and Butternut Squash Chili before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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One-Pot Spiced Turkey and Butternut Squash Chili

Recipe Details

Ingredients

Instructions