Turkey and Acorn Squash Chilli
This Turkey and Acorn Squash Chilli is a hearty, cozy twist on classic turkey chilli. Roasted acorn squash is blended with broth to create a naturally creamy base, then combined with lean ground turkey, beans, tomatoes and warming spices. In the end, you have a flavourful, high-protein chilli that is gluten-free, grain-free and perfect for an easy fall or winter dinner. It also reheats well and freezes beautifully, making it a great meal-prep recipe.
Why You’ll Love Turkey and Acorn Squash Chilli
- Naturally creamy: Roasted acorn squash is blended with broth to create a thick, creamy, cozy base for the chili without using cream.
- High in protein: Ground turkey and beans add nutrients and make this a satisfying, protein-rich dinner.
- Gluten-free and grain-free: The chilli is naturally gluten-free and grain-free.
- Mild and flavourful: This chilli is considered mild spice-wise. Green chillies and jalapeño add flavour but not much (if any) heat when mixed with the other ingredients.
- Great for meal prep: It reheats well and can be frozen in individual portions for easy lunches or dinners.
- Perfect for fall and winter: Roasted acorn squash gives this turkey chilli a seasonal twist that’s especially cozy during colder months.
This Turkey and Acorn Squash Chilli is a family favourite! Like my 30-minute Italian Ground Beef Skillet (Low Carb), it’s hearty, healthy and super delicious. The blended squash and broth base for the chilli makes it thick and creamy while also providing ample nutrients. Plus, it’s a good recipe if you want to increase your protein intake with the addition of both ground turkey and beans.
Not only is this chili nutritious, but it’s also gluten-free, grain-free and dairy-free (without the addition of sour cream on top). It’s such a warm, flavourful and cozy dish to make on a chilly day. One of the best bonuses of this dish, though, is that it makes a nice big portion so you will likely have leftovers, which we all love!
Whats chilli without the toppings? My favourite go-to toppings are diced avocado, chopped cilantro, green onions, cheddar cheese and a little sour cream. Don’t forget the tortilla chips for dipping! Like my Creamy Pumpkin Pasta with Sage and Roasted Butternut Squash and Apple Soup (Gluten Free), it’s one of my favourite recipes for fall!
Ingredient Notes & Substitutions
- Ground turkey: I use lean ground turkey because it keeps this chili hearty while adding plenty of protein. Ground chicken can be substituted if that’s what you have on hand.
- Acorn squash: The roasted squash is the key to this recipe. Instead of leaving the squash in chunks, it is blended with broth to create a naturally creamy chilli base. Butternut squash or kabocha squash can also be used in place of acorn squash.
- Beans: I like the combination of cannellini beans and black beans, but you can use any combination of beans you have available. Red kidney beans would also work well.
- Green chillies and jalapeño: These add flavour but not much heat. If you want to be extra cautious with the spice, remove the seeds from the jalapeño and omit the green chillies. For more heat, leave the jalapeño seeds in or add a pinch of cayenne.
- Broth: Use chicken or vegetable broth depending on your preference.
- Tomatoes: Canned diced tomatoes are convenient, but chopped fresh tomatoes can also be used. Allow a little extra simmering time if using fresh tomatoes.
My favourite toppings:
- Diced avocado
- Sliced green onions
- chopped cilantro
- Sour cream
- Cojita cheese or shredded cheddar cheese
- Fresh cracked pepper
How to Make Turkey Chilli with Squash
Step 1: Roast the squash.
Preheat the oven to 425F and line a baking sheet with parchment paper. Carefully cut the acorn squash lengthwise in half and remove the seeds. Place the squash cut-side down and roast in the preheated oven for 30-40 minutes or until fork tender. Set aside.
Step 2: Cook the ground turkey.
Heat a heavy-bottomed pot over medium heat and add a drizzle of avocado or olive oil. Add the ground turkey and cook, breaking it up into small chunks as it cooks. Add the chilli powder, cumin, paprika, salt and pepper and cook another minute or so until the spices are fragrant.
Step 3: Add the onion, garlic, green pepper and jalapenos.
To the same pot, add the diced onion, minced garlic and chopped green pepper. Cook for another couple minutes or until slightly softened.
Step 4: Make the squash broth and finish the chilli.
Scoop out the flesh from the acorn squash and add it to a high powered blender along with 3 cups of chicken broth. Blend on medium-high speed until completely smooth and there are no visible chunks of squash left. Start with 3 cups of broth and increase up to 4 cups if needed. The mixture should be quite loose but thicker than just broth would be.
To the same pot, add the canned tomatoes, squash and broth mixture, green chillies and beans. Simmer on low-medium heat for 10 minutes or until slightly thickened.
Step 5: Enjoy turkey and squash chilli!
Ladle the turkey chilli into bowls and top with chopped cilantro, diced avocado, sliced green onions, shredded cheddar cheese and sour cream. Enjoy hot with a side of corn tortilla chips!
FAQ:
Yes. Butternut squash or kabocha squash can be substituted for acorn squash. Roast the squash until tender, then blend it with the broth as explained in the recipe.
Absolutely. Ground chicken is a great lean alternative that works just as well in this recipe.
The chilli is mild even with the green chilies and jalapeño because it’s such a small amount in a large portion. If you want to play it safe, omit the jalapeños and green chillies. The chilli powder provides plenty of flavour without making the dish particularly spicy. For more heat, leave the jalapeño seeds in.
Yes. Allow the chilli to cool completely, then portion it into airtight freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating. You can also reheat individual frozen portions in the microwave or gently on the stovetop.
Yes! If using vegetable broth, the chilli can easily be made vegetarian or vegan by replacing the turkey with additional beans or lentils and omitting any dairy-based toppings.
The secret to the creamy texture: Instead of adding chunks of squash directly to the chilli, the roasted acorn squash is blended with broth until completely smooth. This creates a naturally creamy, thick base without adding any cream or flour.
Turkey and Acorn Squash Chilli
Equipment
- 1 Baking Sheet
- 1 Large Soup Pot
Ingredients
For the chilli:
- avocado oil for cooking
- 2 medium-sized acorn squash
- 1 pound organic ground turkey
- 1 tablespoon chilli powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 white onion diced
- 3 cloves garlic minced
- 1 organic green pepper chopped into 1/2" pieces
- 2 jalapeños minced
- 1 (27 oz) can diced tomatoes
- 3 cups chicken broth or vegetable broth
- 1 (4 oz) can green chillies
- 1 (540ml) can white cannellini beans drained and rinsed
- 1 (540ml) can black beans drained and rinsed
For the toppings:
- avocado diced
- sour cream
- shredded cheddar cheese
- green onions thinly sliced
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Cut open the acorn squash lengthwise and scoop out the seeds. Place the squash halves flesh-side down on the baking sheet and bake in the preheated oven for 30-40 minutes or until fork tender. Set aside.
- In a large, heavy bottomed soup pot, add the avocado oil and ground turkey and cook over medium heat, breaking up the meat into small bits as it cooks. Add the chilli powder, cumin, paprika, salt and pepper.
- Add the onions, garlic, green pepper and jalapeños and cook for another couple minutes.
- Scoop out the flesh of the acorn squash and place it in a blender with 3 cups of chicken broth. (Start with 3 cups of broth and add more as needed to create a smooth, pourable squash puree). Blend on high speed until completely smooth and creamy, with no visible pieces of squash remaining.
- Pour the squash mixture into the chilli along with the diced tomatoes, green chillies and beans and stir to combine. Simmer over medium heat for 10 minutes until slightly thickened.
- Dish the chilli into bowls and top with diced avocado, sour cream, shredded cheddar and green onions. Enjoy!