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

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

"Easy to make and ready in just 30 minutes.  Butternut squash adds a twist of sweetness to this chili."
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30 m servings 411 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1039 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 6
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Simple and easy. My 2 and 4 year old boys went back for seconds, as did I. Will be great for leftovers, too, and for once the recipe truly took only the amount of time listed. A great recipe for...

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 dif...

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 t...

Best chili ever! Have made this twice now!

I used finely chopped beef stew meat, because that's what was in the freezer ( I didn't cook it first, just threw it in). Also a jar of mild salsa instead of the diced tomatoes. I dumped everyth...

This was an easy, tasty recipe. I did swap out the ketchup for a can of diced tomatoes and the cumin for chipotle chile powder, but otherwise followed the recipe. Everyone enjoyed it.