Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash Recipe - Allrecipes.com
Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash Recipe
  • READY IN 30 mins

Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash

Recipe by  

"Easy to make and ready in just 30 minutes.  Butternut squash adds a twist of sweetness to this chili."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
  2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
  3. Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.
Kitchen-Friendly View


  • Recipe note:  Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.
  • For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.

Reviews More Reviews

Jun 25, 2014

This recipe was good! It was really simple and super quick to make. I think the butternut squash adds a hint of sweetness to it, or maybe it was the crushed tomatoes that I used, but it was different. I had thought it was going to be too thick at first but upon cooking it a little longer, it wasn't as thick. Even my 6 year old loved it - so I'll be making it again!

Jun 16, 2014

This was an easy meal with put together. If you like youe chili to be on the softer side, make sure you allow more time for it to simmer on the stove. I don't eat meat so I left out the ground turkey. I followed the recipe as written but found the sauce to be rather thick, so I added an additional 2 cups of water. The sauce is still on the thicker side, but the water helped to make it the perfect consistency. This recipe does have a bite to it with the spices, be forewarned if that is not your thing! I absolutely love the fresh butternut squash, black beans, and southwest corn! This is a recipe I will make again!


3 Ratings

Mar 08, 2015

Best chili ever! Have made this twice now!


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 10.6 g
  • 43%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 1039 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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