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One-Pot Spiced Turkey and Butternut Squash Chili
Original recipe: 6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min
By PanPotPlates Editorial TeamPublished Apr 14, 2026 | Updated May 11, 2026
American-Inspired
50 mins
onepotquickeasybudget-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)
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.
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.
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