Turkey Quinoa Chili with Butternut Squash and Edamame Recipe

If you’re on the lookout for a hearty, nutritious meal that warms you up from the inside out, I can’t recommend this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe enough. It’s packed with bright flavors, cozy spices, and some unexpected but fantastic ingredients like butternut squash and edamame that add wonderful texture and nutrients. When I first tried it, I was amazed at how the subtle sweetness of squash perfectly balanced the savory, spicy chili base.

This dish works perfectly for a family dinner, meal prep for busy weeks, or even entertaining friends who appreciate a fresh twist on classic chili. You’ll find that it’s not only comforting but also surprisingly light thanks to lean turkey and quinoa—a complete meal that satisfies without weighing you down.

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Ingredients You’ll Need

This Turkey Quinoa Chili with Butternut Squash and Edamame Recipe calls for ingredients that come together to create layers of flavor and texture while keeping things healthy. I’ll share some tips on picking the best items at the store to make the process smooth.

• Yellow onion: Choose a medium onion, firm with no soft spots, this gives a sweet base flavor.
• Garlic cloves: Fresh and fragrant garlic helps build aroma and depth.
• Lean ground turkey: Look for 93% lean or higher for a healthier chili without sacrificing moisture.
• Chili powder: Choose a good quality, fresh chili powder for that smoky warmth.
• Cumin: Adds that earthy, nutty undertone essential to chili flavor.
• Salt and black pepper: Essential for seasoning and balancing flavors.
• Crushed tomatoes (28 oz can): Opt for no-salt-added if you want to control sodium.
• Diced tomatoes with green chilies (2 cans): Rotel is a great brand that brings extra zip.
• Black beans (15.5 oz can): Provides protein and fiber; no need to drain, adds thickness and flavor.
• Sweet corn kernels (11 oz can): Pre-cooked canned corn adds bursts of sweetness and texture.
• Low sodium chicken broth: Keeps the chili moist and adds savory depth without overpowering.
• Butternut squash (cubed): A beautiful, sweet addition that softens perfectly after simmering.
• Uncooked quinoa: Provides protein, fiber, and a lovely nutty bite—rinse before adding if you can!
• Frozen edamame beans: Bright green and protein-packed, add at the end for color and freshness.

Variations

One of the best things about this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe is how flexible it is. I love changing things up depending on what I have on hand or the season—feel free to personalize it to fit your taste buds and dietary needs.

• Add heat: I sometimes toss in a diced jalapeño or a pinch of cayenne for extra kick; it really wakes up the flavors.
• Make it vegetarian: Skip the turkey and just add extra beans or lentils; the quinoa and squash keep it filling.
• Seasonal swaps: Use pumpkin or sweet potatoes instead of butternut squash for a different twist.
• Grain alternatives: Feel free to use brown rice or barley instead of quinoa for a heartier feel.

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, then add the chopped yellow onion and minced garlic. Stir them around for about 3 to 5 minutes until the onions become translucent and fragrant—this little step builds the flavor base. Then add the ground turkey, breaking it apart with your spoon, and cook until it’s nicely browned; this usually takes around 6 to 8 minutes. Remember, you want no pink left but don’t overcook to avoid dryness. As the turkey cooks, sprinkle in the chili powder, cumin, salt, and pepper—this helps the meat soak up those spices early on.

Step 2: Add Tomatoes, Beans, Corn, and Broth

Once your turkey is browned and lovingly seasoned, pour in the crushed tomatoes and both cans of diced tomatoes with green chilies—you don’t need to drain the cans because their juices add flavor and help create a nice sauce consistency. Next, toss in the black beans and sweet corn kernels, again without draining to keep the chili saucy. Pour the chicken broth over everything and give it a good stir to combine the layers of flavor.

Step 3: Simmer with Butternut Squash and Quinoa

Now, stir in the cubed butternut squash and uncooked quinoa. This step is where everything melds beautifully—the squash will soften and add subtle sweetness, while the quinoa cooks and thickens the chili. Reduce the heat to low and let it simmer gently for 30 to 45 minutes. You want the squash tender when poked with a fork and the quinoa translucent. It’s tempting to rush, but a slow simmer makes all the difference in texture and flavor.

Step 4: Stir in the Edamame and Finish Cooking

Finally, add the frozen edamame beans and allow the chili to simmer for another 10 minutes. This keeps the edamame vibrant green and crisp-tender—if you add them too early, they might lose their pop and become mushy. After this, give the chili a taste and adjust salt or spice levels to your preference. It’s ready to serve when everything is perfectly tender and infused with those wonderful flavors.

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

Garnishes

I’m a huge fan of keeping garnishes fresh and simple. I usually sprinkle some chopped fresh cilantro and a dollop of plain Greek yogurt or sour cream to add creaminess. A squeeze of lime juice brightens everything up, and if you like heat, a few sliced avocado or thinly sliced jalapeños on top never hurt. Shredded sharp cheddar or Monterey Jack cheese is also a crowd-pleaser if you want that melty indulgence.

Side Dishes

This chili is a meal in itself, but I love pairing it with simple cornbread—whether baked in a skillet or as muffins—to soak up every last bit. A crisp green salad with a tangy vinaigrette complements the warmth of the chili perfectly. Sometimes, I even serve it with tortilla chips for a fun Tex-Mex vibe.

Creative Ways to Present

For special gatherings, I’ve served this chili in individual hollowed-out mini pumpkins or acorn squashes—adds a festive touch plus extra flavor from the squash shells. I also like layering it over baked sweet potatoes, turning it into a loaded bowl perfect for cozy fall dinners. Another fun idea is serving the chili over quinoa or rice with colorful slaws on the side for some crunch.

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool to room temperature, then transfer leftovers into airtight containers and store them in the fridge. It keeps well for about 3 to 4 days, perfect for quick lunches or easy dinners. Plus, leftovers taste even better the next day once the flavors have melded together!

Freezing

This Turkey Quinoa Chili with Butternut Squash and Edamame Recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip bags and freeze up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally. If it’s too thick, just add a splash of broth or water to loosen it up. Microwave works fine too—cover loosely and heat in short bursts, stirring in between to maintain even warmth and keep quinoa from drying out.

FAQs

Final Thoughts

I absolutely love how this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe comes together—it’s a perfect blend of comfort and nutrition that I always reach for in cooler months. Whether you’re cooking for family or meal prepping for the week, this chili delivers on flavor and keeps everyone happy and full. I encourage you to give it a try—your kitchen will smell amazing, and your tastebuds will thank you!

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