Turkey Quinoa Chili with Butternut Squash and Edamame Recipe

I’m so excited to share this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe with you because it’s one of those meals that feels like a warm hug on a chilly day—rich, hearty, and packed with wholesome ingredients. When I first tried this combo, I was amazed at how the butternut squash added just the right sweetness and creaminess to balance the savory turkey and spices. Plus, quinoa and edamame boost the protein and fiber, making this chili both nourishing and satisfying.

This recipe is perfect for those cozy nights when you want something comforting yet healthy, or when you’re feeding a crowd and want an easy make-ahead dish. You’ll find that the flavors deepen as it simmers, and leftovers taste even better the next day—trust me, it quickly became a family favorite around here!

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Ingredients You’ll Need

Each ingredient plays a key role in building layers of flavor and texture in this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe. You’ll want to grab fresh produce and pantry staples that complement each other well for the best results.

• Yellow onion: I prefer a medium yellow onion for its natural sweetness and depth when sautéed.
• Garlic cloves: Freshly minced for that punch of flavor you can’t beat with pre-minced.
• Lean ground turkey: Opt for lean to keep this chili hearty but healthy.
• Chili powder: A classic spice blend that adds warmth and a touch of smokiness.
• Cumin: Gives that earthy base note that rounds out the chili spices.
• Salt: Essential to bring out all the flavors.
• Black pepper: Freshly ground for a subtle kick.
• Crushed tomatoes: Adds body and tomato richness; I like the 28 oz can for a thicker chili.
• Diced tomatoes with green chilies: Using canned tomatoes with chilies (like Rotel) gives a spicy, zesty boost.
• Black beans: Drained but not rinsed to maintain flavor and texture.
• Sweet corn kernels: Adds sweetness and pop, canned works great for convenience.
• Low sodium chicken broth: Use low sodium so you can control the salt level.
• Butternut squash cubes: My favorite fall veggie—roasted or raw cubes work, just make sure they’re evenly sized for consistent cooking.
• Uncooked quinoa: Rinsed to remove bitterness, this adds protein and a lovely nuttiness.
• Frozen edamame beans: Thawed or straight from frozen, these add texture and a punch of plant-based protein.

Variations

I love mixing things up with this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe depending on the season and what’s in my fridge. Feel free to customize it—you’ll be surprised how forgiving and versatile this recipe is!

• Spice it up: Adding a chopped jalapeño or a dash of cayenne pepper gave it a nice extra kick the last time I made it.
• Veggie swap: I sometimes toss in chopped sweet potatoes instead of butternut squash, which works beautifully.
• Make it vegetarian: Swap turkey for extra beans and edamame or add lentils for plant-based protein.
• Gluten-free adjustment: This recipe is naturally gluten-free as long as your broth is certified gluten-free.

How to Make Turkey Quinoa Chili with Butternut Squash and Edamame Recipe

Step 1: Sauté your aromatics and brown the turkey

Start by heating a large pot over medium heat and adding your chopped onion and minced garlic. Cook these for about 3 to 5 minutes until the onions turn translucent and smell amazing—that’s when you know they’ve developed their sweetness. Then, add the lean ground turkey, breaking it up into small pieces with your spoon or spatula. Cook until the turkey is no longer pink, which usually takes around 7 minutes. This step builds a meaty, flavorful base that’s key to this chili’s success.

Step 2: Season and add tomatoes and beans

Once the turkey is browned, sprinkle in the chili powder, cumin, salt, and black pepper. Stir everything together to evenly coat the turkey with those beautiful spices. Next, pour in the crushed tomatoes, the diced tomatoes with green chilies (no need to drain!), black beans, and corn—also undrained. The juices from the canned veggies add extra flavor and moisture that you don’t want to lose.

Step 3: Simmer with butternut squash and quinoa

Add the chicken broth, cubed butternut squash, and rinsed quinoa into the pot. Give everything a good stir to combine. Bring the chili to a gentle simmer, then reduce heat to low and cover. Let it cook for 30 to 45 minutes until the butternut squash is tender and the quinoa looks translucent and fluffy. This slow simmer is where all those flavors meld together so beautifully.

Step 4: Stir in edamame for the final touch

In the last 10 minutes of cooking, stir in the frozen edamame beans. They’ll thaw and soften quickly, adding that satisfying pop of green and a boost of plant protein. Give the chili a final taste and adjust seasoning with more salt or chili powder if needed before serving.

How to Serve Turkey Quinoa Chili with Butternut Squash and Edamame Recipe

Garnishes

I love topping this chili with a dollop of plain Greek yogurt or sour cream for creaminess and a sprinkle of chopped fresh cilantro for brightness. Sometimes I add sliced avocado or a handful of shredded sharp cheddar cheese when I want it a little more indulgent. A squeeze of lime juice right before serving really wakes up the flavors.

Side Dishes

We often enjoy this chili with warm cornbread or thickly sliced toasted crusty bread to scoop it up. A crisp green salad or roasted Brussels sprouts on the side also make lovely additions for a well-rounded meal.

Creative Ways to Present

For a fun twist, I’ve served this chili in small bowls inside hollowed-out mini pumpkins during fall gatherings—it’s such a hit and makes a great centerpiece! You can also portion it into mason jars for easy packed lunches or layer it over baked sweet potatoes for a loaded, nutritious dinner.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Turkey Quinoa Chili with Butternut Squash and Edamame in an airtight container in the fridge—it’s best eaten within 3 to 4 days. The flavors deepen overnight, making it even tastier for lunch the next day.

Freezing

This chili freezes beautifully—just let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When I thaw it, I usually let it thaw overnight in the fridge for even reheating.

Reheating

To reheat, I prefer warming it on the stovetop over low heat, stirring occasionally to prevent sticking. If it thickens too much, just add a splash of chicken broth or water to loosen things up. Microwaving works too for a quick fix, but stirring midway helps keep it evenly heated.

FAQs

Final Thoughts

I absolutely love how this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe comes together with fresh, wholesome ingredients that don’t just taste good but also leave you feeling good. It’s become my go-to comfort food—not too heavy but packed with flavor and nutrients. If you try it, I’d bet my favorite kitchen tools that it’ll be one of your favorites too. So grab your pot, get comfy in the kitchen, and enjoy every delicious spoonful!

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