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Easy Turkey and Squash Chili

Pin Recipe
A hearty, gluten-free chili for winter. Don't be fooled by the ingredient list - this takes very little prep-work and is quite simple to make!
Cook Time30 mins
Keyword: dairy-free, egg-free, gluten-free, grain-free, soy-free
Servings: 4


  • 1 tablespoon extra virgin olive oil
  • 1 stalk celery diced
  • 1 lb ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt plus more to taste
  • 1 large kabocha squash or butternut squash chopped
  • 2 cups water or broth
  • 1 16-oz jar tomatillo salsa "salsa verde"
  • 1 can black beans rinsed and drained
  • 1 cup cilantro chopped (optional, if you like cilantro)
  • Toppings: Lime, chips, avocado, sour cream and cheese (if you tolerate dairy)


  • In a large pot over medium heat, add the oil, celery, turkey, cumin, smoked paprika, and sea salt. Using a spoon, break up the turkey and saute until the turkey is no longer pink.
  • Add the squash, water or stock, salsa, and black beans. Stir and bring to a simmer, then cover with a lid and cook until the squash is tender and falling apart, about 20 minutes.
  • Stir in the cilantro if using, and taste to add more salt, if needed.
  • Top with fixin’s and eat!


If using leftover cooked turkey, just stir in at the end of cooking instead of sauteing at the beginning.
If you don't feel like cutting a winter squash, you could likely use chopped, frozen butternut squash and simmer the chili for less time.