Turkey Chili With Butternut Squash Noodles Recipe

Name: Turkey Chili With Butternut Squash Noodles
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 1 lb ground turkey; 3 cloves garlic, minced; 1 tbsp chili powder; 1 tsp cumin; 1 chipotle pepper in adobo, minced; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can kidney beans, rinsed and drained; 2 cups chicken broth; 1 medium butternut squash, spiralized into noodles; Salt and pepper to taste; For serving: shredded cheese, sour cream, fresh cilantro

The first time I tried this Turkey Chili With Butternut Squash Noodles Recipe, I was trying to impress my in-laws. I was so nervous I dumped in a whole can of chipotles instead of just one pepper. We spent the whole dinner chugging water and laughing through the heat. It was a disaster, but now it’s our favorite funny story. I’ve made it a dozen times since and finally got it right. It’s the perfect cozy meal for a chilly night.

Recipe Card

Recipe Title	Turkey Chili With Butternut Squash Noodles Recipe
Servings	6
Prep Time	20 minutes
Cooking Time	40 minutes
Calories	approx. 385

Ingredients

1 tbsp olive oil
1 yellow onion, diced
1 lb ground turkey
3 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 chipotle pepper in adobo, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can black beans, rinsed
1 (15 oz) can kidney beans, rinsed
2 cups chicken broth
1 medium butternut squash, spiralized
Salt and pepper to taste
For serving: shredded cheese, sour cream, cilantro

That chipotle pepper is the one that got me. The first time, I used the whole can and it was pure fire. Just one pepper gives the perfect smoky kick without making you sweat. And don’t skip rinsing the beans like I did once—it makes the chili way less salty and way better.

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until soft, about 5 minutes.
Add the ground turkey, breaking it up with a spoon, and cook until no longer pink.
Stir in the garlic, chili powder, cumin, and chipotle pepper. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes, both beans, and chicken broth. Stir everything together.
Bring the chili to a simmer, then reduce the heat to low. Let it cook for at least 25 minutes, stirring occasionally.
In the last 5 minutes of cooking, stir in the butternut squash noodles.
Season with salt and pepper to taste.
Serve hot with your favorite toppings.

The biggest mistake I made was adding the squash noodles way too early. I threw them in with everything else once and they completely dissolved into mush. You gotta wait until the very end—they just need a few minutes to soften up and hold their shape.

This Turkey Chili With Butternut Squash Noodles Recipe is my go-to easy dinner for crazy weeknights. It’s a one-pot wonder that makes the whole house smell amazing. My kids used to turn their noses up at it, but now they ask for it. The leftovers are maybe even better the next day, once all the flavors have really gotten to know each other. If I could change one thing, I’d maybe add some corn for a little sweetness next time.

It’s the ultimate comfort food that doesn’t make you feel heavy afterwards. I love that it feels like a big hug in a bowl but is still a pretty healthy swap for regular pasta. It’s become a real family favorite, especially during football season. I’ve even brought it to potlucks and it’s always a hit.

I’ve learned that this dish is pretty forgiving. I’ve forgotten to buy black beans and just used two cans of kidney beans instead. I’ve been short on time and only simmered it for 15 minutes. It always turns out okay. That’s why I keep coming back to it.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
385	45g	12g	28g

I was honestly surprised how good the nutrition is on this. It feels like such a hearty meal but it’s packed with protein and good stuff. To make it even lighter, I sometimes use low-sodium broth and skip the cheese on top. For my gluten-free friends, this is a perfect meal as-is, just check your labels on the broth and beans to be safe.

Ingredient Swaps

Ingredient	Substitution
Ground Turkey	Ground Chicken or Lean Beef
Butternut Squash Noodles	Zucchini Noodles
Black Beans	Pinto Beans
Chicken Broth	Vegetable Broth

I’ve tried most of these swaps! The zucchini noodles work great, but they cook even faster than the squash, so add them at the very last second. I used ground beef once when I was out of turkey and it was delicious, but much richer. Pinto beans are a totally fine swap, the texture is just a little creamier.

Tips

Don’t overcrowd the pot when browning the turkey. Do it in two batches if you need to.
Let the chili simmer for the full time. It really makes the flavors deepen.
Don’t skip the toppings! The cool sour cream or cheese is the perfect contrast to the spicy chili.

I learned the hard way about overcrowding the pot. I dumped all the turkey in at once and it just steamed instead of getting that nice brown crust. Now I’m patient and do it in two batches. It takes an extra five minutes but makes a world of difference in flavor.

FAQ

Can I make this in a slow cooker?
Absolutely! I do this all the time. Just brown the turkey and onions first, then dump everything except the squash noodles into the crockpot. Cook on low for 6-7 hours, then stir in the noodles 15 minutes before serving.

My squash noodles are really watery. What did I do wrong?
You probably didn’t do anything wrong! Butternut squash can release a lot of water. The trick is to not overcook them. If your chili seems too thin, just let it sit off the heat for 10 minutes before serving—it’ll thicken up.

How long do the leftovers last?
They’re good in the fridge for about 4 days. The squash noodles will get softer, but it still tastes great. I don’t recommend freezing it though, the noodles turn into a weird texture when thawed.

That’s everything I know about making Turkey Chili With Butternut Squash Noodles Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.