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Turkey & Butternut Squash Chili

Shayla Greveni
The easiest chili recipe! This recipe has very minimal spice, so it's perfect for children that cannot handle typical spicy chilis. This recipe has no chili peppers!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 10 bowls
Calories 199 kcal


  • 1 lb Ground Turkey
  • 1 can Kidney Beans
  • 1 cup Frozen Butternut Squash
  • 2 Cups Rao's Homemade Tomato Sauce
  • 3 tbsp Tomato Paste
  • 1/2 White Onion diced
  • 4 tbsp Chili Powder
  • 3 tbsp Cumin
  • 1/4 tsp Turmeric
  • 1/4 tsp Dry Mustard Powder
  • 2 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1/4 tsp Sweet Paprika
  • 1 tsp Dried Cilantro
  • 2 tsp Herbs de Provence
  • 1 tbsp Kosher Salt
  • 1 tsp Garlic Salt
  • 1 tbsp Black Pepper
  • 1/2 tsp White Pepper
  • Spanish Olive Oil Cooking Spray, for spraying


  • Begin by baking your frozen butternut squash for 15 minutes at 350 degrees F. Set this aside for later.
  • Heat a dutch oven to medium/high heat and spray with Spanish Olive Oil Cooking Spray. Once it heats up, add your diced white onion and allow to brown slightly. 
  • Once the onions have browned, add in your ground turkey. Season with 1 tbsp kosher salt and 1 tbsp black pepper. Stir periodically and allow to brown. 
  • Once your turkey has fully cooked, remove the ground turkey from the dutch oven and drain the fat using a colander. 
  • Place the dutch oven back on the stove and add in the can of kidney beans (including the water), tomato sauce, butternut squash, and tomato paste. Stir the mixture until the tomato paste dissolves. Add the seasonings and stir again. Cover and allow to simmer for 15 minutes. 
  • After 15 minutes, serve with cheese and greek yogurt. (If desired)
Keyword butternut squash, chili, ground turkey, turkey