There’s nothing better than this comforting, nourishing Healthy Turkey Taco Chili with Butternut Squash when fall finally hits. Packed with lean ground turkey, fiber-rich black and kidney beans, and nutrient-dense butternut squash, this high-protein, gluten-free chili is hearty, satisfying, and dairy-free. Basically, it’s guaranteed to be a hit with everyone.
Using bone broth adds extra richness and depth of flavor, while warming spices like chili powder, cumin, and smoked paprika tie it all together for that perfect fall taste. Whether you’re cooking in a Dutch oven or a crockpot, this one-pot turkey chili is simple to prep and perfect for weeknight dinners or meal prep. It’s a favorite in our house, and I know you’ll love it too!
Why This Chili is So Nourishing
The combination of ground turkey, butternut squash, and beans makes this healthy turkey chili a powerhouse of protein, fiber, and essential vitamins.
Turkey provides lean protein that supports muscle maintenance and satiety, while butternut squash is loaded with vitamin A, potassium, and antioxidants. And adding black beans and kidney beans boost fiber content, which helps keep you full longer and support digestive health.
Bone broth adds subtle richness and minerals like calcium and magnesium, making this chili a truly nourishing one-pot meal. Plus, it’s naturally gluten-free, dairy-free, and contains no added sugar, so it’s a healthy dinner option for the whole fam. Honestly, is there anything better than a cozy bowl of no-sugar-added chili on a chilly fall day?!
Tips for a Cozy, Flavorful Bowl
As a working mom, what I love most about this high-protein, one-pot turkey chili (aside from the insane flavor) is that it’s also perfect for meal prep. You can easily store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
I also want to point out that this is a thicker chili, so if you like a slightly more brothy consistency, just increase the bone broth to 4 cups.
And last but definitely not least, don’t hesitate to get creative with toppings! I like sliced avocado, fresh chopped cilantro, a squeeze of lime and some shredded cheese. But a dollop of sour cream will really take it over the top (I’m literally drooling just thinking about it!). Serve with crunchy chips for scooping or with my Cornbread Skillet (Gluten-Free) for dipping and you’ve got a total winner of a meal.
Either way, this easy turkey chili is cozy, comforting, packed with flavor and nutrients, and about to become your new fall favorite dinner.
INGREDIENTS YOU’LL NEED:
For the Chili:
- Avocado oil
- Diced yellow onion
- Poblano pepper (or sub 1 red bell pepper for less spice)
- Medium jalapeño
- Garlic cloves
- Lean ground turkey
- Chili powder
- Ground cumin
- Garlic powder
- Smoked paprika
- Dried oregano
- Kosher salt
- Tomato paste
- Butternut squash
- Fire-roasted diced tomatoes
- Black beans
- Kidney beans
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Freshly squeezed lime juice
- Fresh cilantro
To Garnish:
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Shredded dairy-free cheese
- Dairy-free sour cream
HOW TO MAKE HEALTHY TURKEY TACO CHILI WITH BUTTERNUT SQUASH
For a Dutch Oven:
In a large pot or Dutch oven, heat the avocado oil over medium heat.
Once hot, add the onion and poblano pepper. Cook, stirring occasionally until the veggies have softened and are translucent, 3 to 4 minutes.
Add the garlic and jalapeno. Stir, and cook for an additional minute.
Add the ground turkey, breaking it up with a wooden spoon. Cook, stirring occasionally, until the turkey is brown.
Once browned, add the chili powder, ground cumin, garlic, smoked paprika, dried oregano, and salt. Stir to combine until the turkey is well-coated with the spices. Toast for 1 minute, or until fragrant.
Using a wooden spoon, make a well in the middle of the pot. Add the tomato paste and stir to combine until the tomato paste begins to “melt,” about 2 minutes.
Add the butternut squash, fire-roasted tomatoes, black beans, kidney beans, and bone broth. Stir to combine, using the wooden spatula to scrape up any browned bits at the bottom of the pan.
Turn the heat to medium-high and bring to a rapid simmer.
Reduce the heat to low, cover with a tight-fitting lid, and simmer on low for 25 to 30 minutes, or until the squash is tender and the flavors have developed.
Remove from the heat and stir in the lime juice and cilantro.
Ladle into bowls and serve with your desired garnishes. Enjoy!
For the Crockpot:
If your crockpot does not have a sauté function, repeat all steps above (before adding the squash, beans, and broth).
Transfer the meat and veggie mixture to a large crockpot and add the squash, fire-roasted tomatoes, black beans, kidney beans, and broth. Turn the heat to low and cook for 4 to 8 hours, until the flavors have melded and the squash is tender.
If your crockpot does have a sauté function, you can use the same steps as the Dutch oven, noting that the browning of the meat and veggies will take a few minutes longer as the heat is not as high.
To Store & Reheat:
Let the chili cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.
To reheat, warm on the stove or in the microwave until heated through, adding a splash of bone broth, water, or tomato juice if it has thickened. Garnishes like avocado, cilantro, or dairy-free sour cream are best added fresh at the time of serving.
RECIPE SUBSTITUTIONS & QUESTIONS
You can swap the ground turkey for chicken, lean beef, or plant-based crumbles, and replace poblano or jalapeño peppers with bell peppers for less spice. Butternut squash can be swapped with sweet potato or pumpkin, and black or kidney beans can be replaced with pinto, cannellini, or chickpeas.
Chicken bone broth works well, but vegetable broth or low-sodium chicken broth are fine too. Fire-roasted tomatoes can be substituted with regular diced or crushed tomatoes, and garnishes like avocado, cilantro, lime, cheese, or dairy-free sour cream can be adjusted to taste. Also, if there are no issues with dairy, feel free to use regular dairy sour cream and/or cheese if you’d like!
And finally, serve with chips or my Cornbread Skillet (Gluten-Free) for extra cozy vibes.
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Can I make this chili vegetarian or vegan?
Yes! Simply replace the ground turkey with plant-based crumbles, lentils, or extra beans, and swap chicken bone broth for vegetable broth. This keeps the chili hearty, protein-rich, and full of flavor while making it vegetarian or vegan-friendly.
Can I make this chili in a slow cooker without browning the meat first?
Yes, though browning the turkey first adds extra flavor and depth. If you skip this step, just add the meat directly to the crockpot with the vegetables and spices. Cooking on low for 4–6 hours will still yield a delicious, hearty chili.
More High-Protein, One-Pot Recipes You’ll Love:
- One-Pan Lasagna Skillet
- One-Pan Beef and Broccoli
- Crockpot Teriyaki Meatballs
- Crockpot Chicken Bolognese
- Spicy Sausage and Zucchini Skillet
- One-Pan Enchilada Skillet (an RGE follower favorite!)
Healthy Turkey Taco Chili with Butternut Squash
Equipment
- Dutch oven (or large pot or Crockpot)
Ingredients
For the Chili:
- 1 tablespoon avocado oil
- 1 cup diced yellow onion, about 1 medium onion
- 1 medium poblano pepper, seeds removed and diced (or sub 1 red bell pepper for less spice)
- 1 medium jalapeño, seeds removed and diced
- 3 garlic cloves, minced
- 1 pound lean ground turkey
- 5 teaspoons chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 heaping cups peeled and diced butternut squash (½-inch cubes)
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 3 cups low-sodium chicken bone broth, (I like Kettle & Fire)
- 1-2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
To Garnish:
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Shredded dairy-free cheese
- Dairy-free sour cream
Instructions
For a Dutch Oven:
- In a large pot or Dutch oven, heat the avocado oil over medium heat.
- Once hot, add the onion and poblano pepper. Cook, stirring occasionally until the veggies have softened and are translucent, 3 to 4 minutes.
- Add the garlic and jalapeno. Stir, and cook for an additional minute.
- Add the ground turkey, breaking it up with a wooden spoon. Cook, stirring occasionally, until the turkey is brown.
- Once browned, add the chili powder, ground cumin, garlic, smoked paprika, dried oregano, and salt. Stir to combine until the turkey is well-coated with the spices. Toast for 1 minute, or until fragrant.
- Using a wooden spoon, make a well in the middle of the pot. Add the tomato paste and stir to combine until the tomato paste begins to “melt,” about 2 minutes.
- Add the butternut squash, fire-roasted tomatoes, black beans, kidney beans, and bone broth. Stir to combine, using the wooden spatula to scrape up any browned bits at the bottom of the pan.
- Turn the heat to medium-high and bring to a rapid simmer.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer on low for 25 to 30 minutes, or until the squash is tender and the flavors have developed.
- Remove from the heat and stir in the lime juice and cilantro.
- Ladle into bowls and serve with your desired garnishes. Enjoy!
For the Crockpot:
- If your crockpot does not have a sauté function, repeat all steps above (before adding the squash, beans, and broth).
- Transfer the meat and veggie mixture to a large crockpot and add the squash, fire-roasted tomatoes, black beans, kidney beans, and broth. Turn the heat to low and cook for 4 to 8 hours, until the flavors have melded and the squash is tender.
- If your crockpot does have a sauté function, you can use the same steps as the Dutch oven, noting that the browning of the meat and veggies will take a few minutes longer as the heat is not as high.
To Store & Reheat:
- Let the chili cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- To reheat, warm on the stove or in the microwave until heated through, adding a splash of bone broth, water, or tomato juice if it has thickened. Garnishes like avocado, cilantro, or dairy-free sour cream are best added fresh at the time of serving.
