Are you searching for the ultimate cozy, comforting, and incredibly flavorful meal for a crisp fall day? A hearty, satisfying bowl of chili that is also secretly packed with nutrients and wholesome goodness? This amazing, from-scratch Turkey Chili with Butternut Squash Noodles is your new go-to autumn recipe.
This isn’t just another chili recipe; it’s a guide to a brilliant, modern, and healthy twist on a classic. We’ve swapped out the traditional pasta or rice and instead stirred in tender, slightly sweet, spiralized butternut squash “noodles” right at the end. The result is a delicious, low-carb, and veggie-packed one-pot meal that is both deeply satisfying and surprisingly light. It’s the perfect way to celebrate the flavors of the season.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy & Hearty Chili
What makes this Turkey Chili so spectacular is its perfect balance of savory, smoky, and subtly sweet flavors, and its wonderfully hearty texture. The chili base is a rich and savory blend of lean ground turkey, a classic mirepoix of vegetables, and a warm, homemade spice blend. The brilliant addition of butternut squash noodles, cooked directly in the chili, not only adds a lovely, gentle sweetness but also a fantastic, tender texture, all while soaking up the delicious flavors of the savory broth. It’s a complete, well-balanced, one-pot meal that the whole family will love.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Cozy Chili
This iconic soup uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting flavor.
- The Hearty Chili Base:
- Lean Ground Turkey: An excellent, healthy, and flavorful alternative to ground beef. You can also use lean ground chicken.
- The Aromatic Base (Mirepoix): A classic, aromatic foundation of diced yellow onion, carrots, and celery, along with fresh garlic, is gently sautéed to build a deep, sweet, and savory flavor base.
- The Tomato Base: A rich, flavorful base made from canned crushed tomatoes and concentrated tomato paste creates a perfect, thick consistency.
- The “Noodles”:
- Butternut Squash: The star of our healthy twist! The solid neck of a butternut squash is spiralized into beautiful, vibrant orange “noodles.” They become perfectly tender-crisp when cooked directly in the hot chili.
- The Spices: A classic, perfectly balanced chili seasoning blend of chili powder, ground cumin, dried oregano, and a surprising pinch of cayenne pepper provides a wonderful, warm, and smoky flavor.
Pro Tutorial: How to Make Butternut Squash Noodles
Making your own vegetable noodles is easy!
- Prep the Squash: First, peel your butternut squash. Use a large, sharp chef’s knife to trim off the top stem and the bottom end. Then, cut the squash in half right where the long, thin neck meets the round, bulbous bottom. (You can save the bottom, seeded part for roasting later!)
- Spiralize: The solid, seedless neck is the perfect part to use for spiralizing. Attach it to your spiralizer and turn the crank to create beautiful, long strands of butternut squash noodles.
- No Spiralizer? No Problem!: If you don’t have a spiralizer, you can simply cut the squash neck into very thin, “matchstick” style julienne strips with a sharp knife, or use a julienne peeler. You can also simply cut the squash into a small 1/2-inch dice.
Step-by-Step to the Best Turkey Chili
This delicious, one-pot chili is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: Heat the 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or stockpot. Add the 1 cup of diced celery, the 1 cup of chopped onion, and the 2 medium chopped carrots. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables have softened.
Step 2: Reduce the heat to medium and stir in the 2 tablespoons of tomato paste, the 1 tablespoon of chili powder, the 1 teaspoon of ground cumin, the 1/2 teaspoon of dried oregano, the 1/4 teaspoon of cayenne pepper, the 2 minced garlic cloves, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook for about 2 minutes, until the garlic is fragrant and the tomato paste begins to brown.
Pro Tip: This step of “blooming” the spices and tomato paste in the hot pan is crucial! It awakens their flavors and creates a much deeper and more complex chili.
Step 3: Add the 1 pound of ground turkey, breaking it up with the back of a wooden spoon. Season it with another 1 teaspoon of salt and 1/2 teaspoon of pepper. Return the heat to medium-high and cook, stirring, for 6 to 7 minutes, until the turkey is cooked through.
Step 4: Add the 28-ounce can of crushed tomatoes, the 15-ounce can of rinsed and drained kidney beans, and the 3 cups of chicken stock. Bring the mixture to a boil.
Step 5: Reduce the heat to a simmer and let the chili cook, uncovered, for about 30 minutes, until it has thickened. Give the chili a final taste and add any additional salt and pepper if needed.
Step 6: Stir in your 4 cups of butternut squash noodles and cook for 5 to 7 more minutes, until the noodles are tender.
Garnish the chili with a dollop of sour cream and a sprinkle of fresh scallions.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete steps 1-3 from the stovetop method above (sautéing the vegetables, blooming the spices, and browning the turkey).
Step 2: Transfer this mixture to a 6-quart or larger slow cooker. Add the tomatoes, beans, and stock.
Step 3: Stir everything together, cover the slow cooker, and cook on the Low setting for 6-7 hours or on the High setting for 3-4 hours.
Step 4: During the last 30 minutes of cooking, stir in the butternut squash noodles.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-3 from the stovetop method directly in the pot.
Step 2: Turn off the “Sauté” function. Add the tomatoes, beans, and stock, and stir well, scraping the bottom of the pot.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes. Perform a quick release of the pressure.
Step 4: Open the lid, select the “Sauté” function again, and stir in the butternut squash noodles. Let the chili simmer for about 5-8 minutes, until the noodles are tender.
The Best Hearty Turkey Chili with Butternut Squash Noodles
A hearty and healthy one-pot chili made with ground turkey and butternut squash noodles. The recipe starts with a flavorful base of sautéed celery, onion, and carrots, seasoned with chili powder, cumin, and cayenne. Ground turkey is browned in the pot, followed by crushed tomatoes, kidney beans, and chicken stock. The chili is simmered to allow the flavors to meld, and then spiralized butternut squash noodles are cooked directly in the pot at the end until tender. The dish is served with a dollop of sour cream and sliced scallions. Note: The source article title was ‘The Best Easy & Cheesy Chicken Enchilada Casserole (Enchilasagna!)’ but the recipe provided was for this chili.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground turkey
- One 28-ounce can crushed tomatoes
- One 15-ounce can kidney beans, rinsed and drained
- 3 cups chicken stock
- 4 cups butternut squash noodles
- Sour cream, for serving
- Sliced scallions, for serving
Instructions
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the celery, onion, and carrot and cook, stirring occasionally, for 5 to 6 minutes, until the vegetables have softened.
- Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for about 2 minutes, until fragrant.
- Add the ground turkey, breaking it up with the back of a wooden spoon. Season with another teaspoon of salt and 1/2 teaspoon of pepper. Cook for 6 to 7 minutes, stirring occasionally, until the turkey is cooked through.
- Add the crushed tomatoes, kidney beans, and chicken stock. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 30 minutes, until the chili has thickened. Season with additional salt and pepper to taste.
- Stir in the butternut squash noodles and continue to cook for 5 to 7 minutes, until the noodles are tender.
- Serve the chili garnished with a dollop of sour cream and a sprinkle of sliced scallions.
Notes
- Recipe Clarification: The source article was titled ‘The Best Easy & Cheesy Chicken Enchilada Casserole (Enchilasagna!)’, but the provided recipe was for a Ground Turkey and Butternut Squash Chili. This entry has been filled out for the chili recipe.
- This is a one-pot meal, which is great for easy cleanup.
- Butternut squash ‘noodles’ are a healthy, gluten-free alternative to traditional pasta.
The Ultimate Toppings Bar for Your Chili
Chili is all about the toppings! Set out a variety of small bowls with different garnishes so everyone can customize their own perfect bowl.
- Creamy & Cooling: A dollop of sour cream or plain Greek yogurt, cubes of fresh avocado.
- Cheesy: A generous sprinkle of shredded sharp cheddar or Monterey Jack.
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro or sliced scallions, a squeeze of fresh lime juice.
- Crunchy: Crushed tortilla chips or corn chips (like Fritos®).
Storage and Make-Ahead Tips
Chili is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance. For the best texture, wait to add the butternut squash noodles until you are reheating the chili to serve it.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of ground turkey, this recipe is also absolutely fantastic with an equal amount of lean ground beef or ground chicken.
- Make it a Vegetarian Chili: For a delicious, hearty vegetarian meal, you can simply omit the ground turkey and add one extra can of your favorite beans (like black beans or pinto beans), along with about 8 ounces of chopped mushrooms, which you can sauté with the other vegetables. Be sure to use vegetable broth.
- Use a Different “Noodle”: If you don’t have a butternut squash or a spiralizer, this chili is also fantastic with zucchini noodles (stir them in during the last 2-3 minutes of cooking), or you can serve it over a bed of classic pasta, rice, or quinoa.
Enjoy The Ultimate Healthy Comfort Food!
You’ve just created a truly special chili that is a perfect harmony of hearty, wholesome, and delicious flavors. This Turkey Chili with Butternut Squash Noodles is a testament to the power of a simple, one-pot meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty chili!
Frequently Asked Questions (FAQs)
Q1: Will my chili taste too much like squash?
Not at all! The butternut squash adds a lovely, subtle, earthy sweetness that beautifully balances the savory and spicy flavors of the chili. The primary flavors are still a classic, rich chili taste. The squash just adds a wonderful, seasonal depth and a fantastic, tender texture.
Q2: Can I use regular diced butternut squash instead of noodles?
Yes, absolutely! If you don’t have a spiralizer, you can simply cut the neck of your butternut squash into small, 1/2-inch cubes. Add them to the pot along with the tomatoes and beans and let them simmer for the full 30 minutes, until they are perfectly fork-tender.
Q3: Can I make this chili ahead of time?
Yes, chili is one of the best make-ahead meals. The flavors will be even better on the second day! For the best texture, we recommend making the chili base completely and storing it in the refrigerator. Then, when you reheat the chili, you can stir in the fresh butternut squash noodles to cook just before serving.
Q4: Is this chili very spicy?
As written, this chili is very mild and family-friendly. The small amount of cayenne and the single jalapeño (with the seeds removed) will add a lovely, fresh, peppery flavor with very little noticeable heat. If you want a spicier chili, you can leave some of the seeds in your jalapeño, or add an extra pinch of cayenne pepper.
Q5: Can I use a different kind of bean in this recipe?
Of course! This recipe is incredibly versatile. If you don’t have kidney beans, you can substitute them with an equal amount of your favorite beans, like black beans, pinto beans, or even cannellini beans.