Need a chili recipe that doesn’t take all day to cook? This butternut squash turkey sausage chili is the perfect game-day chili recipe. Packed full of sweet butternut squash, savory turkey sausage, and a creamy chili base. You’ll love this simple chili recipe!
Are you looking for a hearty chili recipe that doesn’t take all day to make?
Well, this butternut squash turkey sausage chili is just what you need!
This baby cooks up in just about 20 minutes and results in a creamy chili recipe packed full of veggies and delicious turkey sausage.
My favorite part about this recipe is the shortcut to just crumble up pre-cooked turkey breakfast sausage. It’s so quick and easy and makes cooking up this big pot of chili even easier.
Trust me, if you have ever wanted all the flavor of a long all-day cooked soup but without all the work – this is the recipe for you!
What is the best turkey sausage to use?
For this recipe, I used pre-cooked turkey breakfast sausage patties that I crumbled up into bite-size pieces.
You could also cut up links if you want round slices instead of crumbles of meat.
If you want to use fresh sausage that requires cooking you’ll want to do that first and then brown the vegetables with the meat mixture.
Just note that if you go this route you’ll be adding a little more time to your preparation.
Can I use a different squash?
You can easily use a different squash but you’ll still want to use something hearty that is similar to butternut squash.
Some great options are honeynut squash, acorn squash, kabocha squash, or fresh cubed pumpkin.
You would not want to substitute the butternut squash with a summer squash like zucchini.
Can I use a different green than kale?
Yes, but the main reason I like kale here is that it holds up well to being in soups.
It still keeps its texture without getting slimy or too overcooked.
If you don’t like curly kale try using flat kale like dinosaur/lacinato kale.
Some other delicious options would be spinach, swiss chard, collard, or mustard greens.
Why does this chili recipe use heavy cream?
I know it seems odd to add a splash of heavy cream to chili but this gives this chili a richness and creaminess that pairs perfectly with the squash.
It’s just a hint of creaminess that I guarantee you’ll love!
In fact, I have another chili recipe coming up soon with added heavy cream and it’s HEAVINLY!
How do I store leftovers of chili?
After your chili has cooled you’ll want to store any leftover chili in an airtight container and eat within 3 days.
Can I freeze this chili?
Yes, but it will have some effect on the texture of the vegetables.
The squash, carrots, and kale might become much softer after the frozen soup is defrosted.
In terms of taste, it will taste great but the vegetables will be much softer than when freshly prepared.
Love this butternut squash turkey sausage chili recipe?
Why not try a few of my other delicious chili recipes?
- Want a fun spin on a classic pork dish turked into chili? Try my Instant Pot Pork Chili Verde.
- Craving both chili and cornbread? Try my Buttermilk Cornbread Topped Chili.
- Need a little spice in your life? Try my Chipotle Ground Turkey Chili.
- How about a chili recipe that gives you Asian flavors? Try my Ground Pork Chinese Chili.
- Love all things savory pumpkin? Try my Slow Cooker Pumpkin Chili.
Butternut Squash Turkey Sausage Chili
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 2 cups diced butternut squash
- 1 (15.5 ounce) can great northern beans, drained and rinsed
- 1 (10 ounce) package fully cooked turkey sausage patties, crumbled
- 2-1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 cups chopped kale
Instructions
- Add the olive oil to a large stockpot or dutch oven set over medium heat.
- Add the onion, carrot, and celery and saute for 2-3 minutes or until the vegetables are tender.
- Next, add the garlic and thyme and cook for an additional minute.
- Add the butternut squash, great northern beans, turkey sausage, and chicken stock.
- Bring the chili to a boil and then reduce the heat to medium-low and simmer for 10 minutes.
- Add the heavy cream and chopped kale and cook for an additional 2 minutes, or until the kale is wilted.
- Serve the chili topped with your favorite garnishes.
- Store in an airtight container in the fridge for up to three days.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 504mgCarbohydrates: 38gFiber: 10gSugar: 7gProtein: 14g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Amy Nash
Tuesday 26th of October 2021
It was raining here yesterday and this soup was the perfect thing for our dinner! The flavors were amazing, it came together really easily, and everybody loved it!