Turkey Quinoa Chili with Butternut Squash and Edamame Recipe

I absolutely love how this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe comes together—it’s one of those dishes that feels like a warm hug on a chilly day. The combination of tender butternut squash, protein-packed turkey and edamame, and hearty quinoa makes it both nourishing and satisfying. When I first tried this chili, I was looking for a healthier twist on classic chili that didn’t skimp on flavor, and this recipe totally delivered.

You’ll find that this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe is perfect for weeknight dinners or meal prepping for the week ahead. It’s comforting without being heavy, and the mix of textures—from the creamy beans to the pop of sweet corn and the slight chew of quinoa—keeps every bite interesting. Plus, it freezes wonderfully, so you can make a big batch and enjoy it whenever you want.

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Ingredients You’ll Need

The ingredients in this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe play nicely together to create a balance of flavors and textures. From sweet butternut squash to the slight heat of diced tomatoes with green chilies, each component adds its own character. When shopping, look for fresh butternut squash and good-quality lean ground turkey for the best results.

• Yellow onion: Adds a sweet and savory base flavor when sautéed.
• Garlic: Brings aromatic depth—fresh is best!
• Lean ground turkey: A healthy protein that browns nicely and absorbs spices well.
• Chili powder: Essential for that chili flavor punch.
• Cumin: Adds earthiness that pairs perfectly with the chili spices.
• Salt: Enhances all the flavors.
• Black pepper: A subtle heat that balances the spices.
• Crushed tomatoes: Provides a rich tomato base for the chili.
• Diced tomatoes with green chilies: Adds a mild spicy kick and extra texture.
• Black beans: For creaminess and extra protein and fiber.
• Sweet corn kernels: Gives a pop of sweetness and color.
• Low sodium chicken broth: Keeps the chili moist without overpowering the flavors.
• Butternut squash cubes: Adds natural sweetness and tender bite.
• Uncooked quinoa: Boosts the fiber and adds a lovely nutty chewiness.
• Frozen edamame beans: A surprising, protein-rich addition with a fresh, green flavor.

Variations

I love how forgiving this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe is when it comes to personalization. You can easily add or swap ingredients based on your preferences or what you have on hand, making it a go-to crowd pleaser.

• Spicy Boost: I like adding a diced jalapeño or a pinch of cayenne if we want a bit more heat—just remember to adjust accordingly!
• Vegetarian Version: Swap ground turkey for extra beans or lentils; the quinoa and edamame keep it hearty.
• Seasonal Twist: In winter, I sometimes swap butternut squash for sweet potatoes or pumpkin for a slightly different sweet flavor.
• Different Beans: Feel free to use kidney beans or pinto beans if black beans aren’t your favorite.

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

Step 1: Sauté Onion and Garlic to Build Flavor

Start by heating some oil in a large pot over medium heat. Toss in the chopped yellow onion and minced garlic, sautéing them until they’re translucent and fragrant—usually 3 to 5 minutes. This step builds the flavor base, so be patient and avoid rushing. I like to stir frequently so nothing sticks or burns.

Step 2: Brown the Ground Turkey and Season

Add the lean ground turkey to the pot and break it up with your spoon. Cook it until it’s no longer pink, browning it well for richer flavor—this usually takes about 5 to 7 minutes. Next, sprinkle in the chili powder, cumin, salt, and black pepper, stirring everything together so the spices evenly coat the turkey. You’ll notice the aroma deepen here, and that’s a great sign you’re on the right track.

Step 3: Add Tomatoes, Beans, Corn, Broth, Butternut Squash, and Quinoa

Pour in the crushed tomatoes and diced tomatoes with green chilies, no need to drain the cans as the liquid adds to the chili’s richness. Stir in the black beans and sweet corn, also undrained, followed by the low sodium chicken broth. Finally, add your cubed butternut squash and uncooked quinoa, stirring everything gently to combine. Bring the mixture to a simmer over low heat and let it cook for 30 to 45 minutes, or until the butternut squash is tender and the quinoa has turned translucent. Make sure to stir occasionally to prevent sticking and to help the flavors meld.

Step 4: Stir in Edamame and Finish Cooking

Once the butternut squash and quinoa are just right, add the frozen edamame to the pot. Let the chili simmer an additional 10 minutes to cook the edamame through while keeping them pleasantly firm. This last step adds a fresh green pop and an extra protein punch that I really appreciate on busy days when I want something easy yet nourishing.

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

Garnishes

When it comes to garnishing this chili, I love topping it with a dollop of plain Greek yogurt or sour cream for creaminess. Fresh cilantro or chopped green onions add a bright, fresh kick that balances the warmth of the chili spices. Sometimes I sprinkle shredded cheddar or pepper jack cheese on top, too—it melts beautifully and makes the dish feel extra cozy.

Side Dishes

We usually serve this Turkey Quinoa Chili with a simple side of warm cornbread or tortilla chips, which are perfect for dipping. A crisp green salad with a light vinaigrette is a nice way to balance the chili’s richness. If you’re feeling adventurous, try it over a baked sweet potato for a unique and hearty meal.

Creative Ways to Present

For gatherings, I’ve served this chili in mini bread bowls or small cast iron skillets to impress guests without extra fuss. I also layered it in a slow cooker set for a chili bar, letting everyone add their favorite toppings. It’s fun, interactive, and a great way to showcase this healthy twist on classic chili.

Make Ahead and Storage

Storing Leftovers

After making this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe, I usually let it cool completely and store leftovers in airtight glass containers in the fridge. It keeps well for up to 4 days, making it an ideal lunch or dinner option for busy days. I find the flavors actually deepen after a day or two, so it tastes even better the next day!

Freezing

This chili freezes beautifully, which is a lifesaver for me when I have a busy week ahead. I portion it into tightly sealed freezer-safe containers or heavy-duty freezer bags. Just be sure to leave some room for expansion. It will keep well in the freezer for up to 3 months without losing flavor or texture.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally, to avoid drying it out. If it seems thick, add a splash of water or broth. You can also microwave single portions covered with a microwave-safe lid or wrap, heating in 1-minute bursts and stirring in between for even warmth.

FAQs

Final Thoughts

This Turkey Quinoa Chili with Butternut Squash and Edamame Recipe holds a special place in my kitchen because it’s my go-to when I want something healthy, hearty, and fuss-free. It’s packed with flavors and nutrients but still feels like the comfort food we all crave sometimes. I hope you give this recipe a try—you’ll enjoy how the wholesome ingredients come together to create a chili that’s truly satisfying and easy to love, just like sharing a meal with a good friend.

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