I’m so excited to share this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe with you! It’s one of those dishes that I love because it’s hearty and comforting, yet packed with wholesome ingredients that leave you feeling great after eating. Whether you’re looking for a cozy weeknight meal or a make-ahead option to warm you up on busy days, this chili really hits the spot.
What makes this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe stand out for me is the way the sweet butternut squash and tender edamame add texture and flavor without overpowering the rich spices and lean turkey. You’ll find that the quinoa not only bulks it up but gives a subtle nuttiness that makes the chili a meal all on its own. Trust me, once you try this, it’ll become a go-to in your recipe collection.
Why You’ll Love This Recipe
- Nutritious and Balanced: Lean turkey and quinoa provide protein, while butternut squash and edamame add fiber and vitamins.
- Flavorful Comfort Food: The blend of chili spices with sweet squash creates a warm, satisfying meal.
- Easy to Make: Simple steps with mostly pantry staples make this a practical weeknight dinner.
- Versatile and Make-Ahead Friendly: It freezes well and tastes even better the next day, perfect for busy schedules.
Ingredients You’ll Need
I love how the ingredients in this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe come together to create layers of flavor and heartiness. When shopping, look for fresh butternut squash if possible—it makes all the difference.
- Yellow onion: Adds sweetness and depth; I recommend fresh and firm.
- Garlic: Fresh minced garlic gives the best aroma and flavor.
- Lean ground turkey: The base protein that keeps it light yet filling.
- Chili powder: Essential for that classic chili kick; adjust to your heat preference.
- Cumin: Adds smoky earthiness that complements the chili powder.
- Salt and black pepper: Balance and enhance all the flavors.
- Crushed tomatoes: Use canned for convenience; they give body and tang.
- Diced tomatoes with green chilies: Adds a spicy twist and brightness.
- Black beans: Rinsed or canned, they provide texture and protein.
- Sweet corn kernels: Bring sweetness and texture contrast.
- Low sodium chicken broth: Keeps the liquid flavorful without overpowering the chili.
- Butternut squash: Cubed for sweetness and tenderness; fresh is best.
- Uncooked quinoa: Adds nuttiness and makes the chili more filling.
- Frozen edamame beans: A fun, unexpected pop of green and protein that cooks quickly.
Variations
I like to mix things up depending on what I have on hand or dietary needs, and this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe is super forgiving. Feel free to make it your own!
- Vegetarian Version: Swap ground turkey for extra beans and lentils; I’ve made this once for a friend who’s vegetarian, and it was just as satisfying.
- Spicier Chili: Add a diced jalapeño or more chili powder if you like heat; I usually keep it mild so everyone in my family enjoys it.
- Different Veggies: Try sweet potatoes or carrots instead of butternut squash for a twist; I discovered this when butternut was out of season, and it worked great.
- Using Brown Rice: Replace quinoa with cooked brown rice for a different texture variant that still holds up well.
How to Make Turkey Quinoa Chili with Butternut Squash and Edamame Recipe
Step 1: Sauté the Aromatics and Brown the Turkey
Start by heating a large pot over medium heat. Toss in your chopped onion and minced garlic, cooking for about 3-5 minutes until the onions become translucent and fragrant. This step is key because it builds that flavorful foundation. Then add the ground turkey, breaking it up with your spoon, and cook until it’s thoroughly browned with no pink bits left. Don’t rush this part — letting the turkey brown adds a nice depth of flavor.
Step 2: Spice It Up and Add Tomatoes
Once the turkey is browned, stir in the chili powder, cumin, salt, and pepper right away to toast the spices slightly and wake up their flavors. Next, pour in the crushed tomatoes and the diced tomatoes with green chilies, no need to drain the cans—those juices make the chili wonderfully saucy. I always give it a good stir here to mix everything evenly before moving on.
Step 3: Add Beans, Corn, Broth, Butternut Squash, and Quinoa
Dump in your black beans and corn kernels straight from their cans—draining isn’t necessary and it helps keep the chili moist. Then pour in the chicken broth, which helps everything simmer gently without drying out. Next, add the cubed butternut squash and uncooked quinoa. Now bring the pot to a simmer, reduce the heat to low, and cover it loosely. Let it cook for about 30 to 45 minutes, stirring occasionally, until the squash is tender and the quinoa turns translucent. This step requires some patience, but it’s worth it.
Step 4: Stir in the Edamame and Finish Cooking
Lastly, stir in the frozen edamame beans and let the chili simmer for another 10 minutes uncovered. Edamame cooks quickly and adds that pop of bright flavor and green color that looks super inviting. After this, give everything a final taste and adjust seasoning if needed, then you’re ready to serve!
Pro Tips for Making Turkey Quinoa Chili with Butternut Squash and Edamame Recipe
- Don’t Skip Browning: Properly browning the turkey gives your chili rich, deep flavor, so take your time here.
- Quinoa Rinsing: Rinse the quinoa well before adding to remove any bitterness; I learned this the first time I made the dish, and it made a difference.
- Simmer Low and Slow: Letting the chili simmer gently tells the butternut squash to soften without turning mushy.
- Add Edamame Last: Adding them near the end keeps them vibrant and slightly crisp rather than overcooked.
How to Serve Turkey Quinoa Chili with Butternut Squash and Edamame Recipe
Garnishes
I love topping this chili with a dollop of sour cream or plain Greek yogurt—it adds a creamy coolness that cuts through the spices beautifully. Fresh cilantro or chopped green onions bring freshness, and a sprinkle of shredded cheddar cheese always goes over well in my house. For a little crunch, roasted pepitas or tortilla strips are fantastic too.
Side Dishes
This chili shines on its own, but I often serve it with warm cornbread or crusty whole grain bread to soak up every last bit. A simple green salad or roasted veggies complement the hearty flavors without competing. If you want to keep it light, steamed brown rice on the side works great as well.
Creative Ways to Present
For special occasions, I love serving this chili in individual mini cast-iron pots or rustic bread bowls—it’s such a cozy presentation that makes guests feel special. I’ve also turned it into a chili bar, letting friends add their favorite toppings for a fun and interactive dinner party.
Make Ahead and Storage
Storing Leftovers
I always store leftover turkey quinoa chili in airtight containers in the fridge, where it keeps well for about 4 to 5 days. The flavors actually deepen overnight, so leftovers often taste better than the first day!
Freezing
This chili freezes beautifully, making it a perfect meal prep option. I portion it into freezer-safe containers and label them with the date; it stays great for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
To reheat, I pop a portion in a saucepan over low-medium heat and stir occasionally until warmed through. Adding a splash of chicken broth or water helps loosen it up if it thickened too much. You can also microwave it in a covered bowl, stirring halfway through for even heating.
FAQs
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Can I make this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe vegan?
Absolutely! Simply replace the ground turkey with plant-based protein sources like lentils or textured vegetable protein, and swap the chicken broth for vegetable broth. You can also boost the veggies for added fullness.
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Do I need to rinse the quinoa before cooking?
Yes, rinsing quinoa under cold water before adding it to the pot helps remove its natural coating called saponin, which can taste bitter. I learned this step improved the flavor and texture every time.
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Can I use frozen butternut squash?
Definitely. Frozen cubed butternut squash works well and saves prep time. Just add a few extra minutes to cooking to make sure it becomes tender.
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Is this chili spicy?
It’s moderately spiced due to the chili powder and diced green chilies, but you can adjust the heat by adding more chili powder or jalapeños if you prefer it hotter, or reduce spices for a milder dish.
Final Thoughts
Honestly, this Turkey Quinoa Chili with Butternut Squash and Edamame Recipe has become one of my all-time favorite comfort meals. It’s so satisfying and packed with wholesome ingredients that I feel great about serving my family anytime. I hope you enjoy making it as much as I do—give it a shot on your next cozy night in, and I bet you’ll be coming back for seconds (and leftovers!). Happy cooking!
Print
Turkey Quinoa Chili with Butternut Squash and Edamame Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 to 10 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A healthy and hearty Turkey Quinoa Chili featuring lean ground turkey, nutrient-packed quinoa, sweet butternut squash, and protein-rich edamame. This comforting chili is bursting with bold flavors from chili powder and cumin, making it a perfect wholesome meal for chilly days.
Ingredients
Produce
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cubed butternut squash
Meat
- 1.25 pounds lean ground turkey
Canned Goods
- 1 (28 ounce) can crushed tomatoes
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
- 1 (15.5 ounce) can black beans
- 1 (11 ounce) can sweet corn kernels
Dry Goods & Grains
- 3/4 cup uncooked quinoa
Frozen
- 1-1/2 cups frozen edamame beans
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 1 cup low sodium chicken broth
Instructions
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic for 3 to 5 minutes until the onions become translucent and fragrant.
- Cook Turkey: Add the lean ground turkey to the pot and cook, breaking it up with a spoon, until the turkey is thoroughly browned and no longer pink.
- Add Spices: Stir in the chili powder, cumin, salt, and black pepper, evenly coating the turkey and onions to build the chili’s base flavor.
- Combine Tomatoes and Beans: Pour in the crushed tomatoes, both cans of diced tomatoes with green chilies (undrained), black beans, and sweet corn (undrained). Stir to combine all ingredients well.
- Add Broth, Squash, and Quinoa: Pour in the low sodium chicken broth, then add the cubed butternut squash and uncooked quinoa. Stir everything together and bring to a gentle simmer.
- Simmer Chili: Reduce heat to low, cover, and simmer the chili for 30 to 45 minutes or until the butternut squash is tender and quinoa becomes translucent, stirring occasionally to prevent sticking.
- Add Edamame: Stir in the frozen edamame beans and continue simmering uncovered for an additional 10 minutes to fully cook the edamame and thicken the chili slightly.
- Serve: Once everything is cooked through and flavors melded, taste and adjust seasonings if needed, then serve hot for a comforting and nourishing meal.
Notes
- This turkey quinoa chili is an excellent source of protein, fiber, and vitamins, making it a nutritious comfort food option.
- If you prefer a spicier heat level, add extra diced green chilies or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for future meals.
- Quinoa adds a wonderful texture and is a gluten-free grain alternative packed with protein.
- Feel free to swap frozen edamame for fresh if available, just adjust cooking time accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
