Turkey and Butternut Squash Noodle Chili (One Pot)

This smoky turkey and butternut squash noodle chili cuts back the broth to deliver a dense, satisfying meal instead of a watery soup. You get exactly 24 grams of protein per serving, wrapping every vegetable in a thick, heavy coat of rich red sauce.

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Making the Chili Base

Sear the turkey: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high. Press the 93% lean ground turkey into a flat layer and leave it alone for 3 to 4 minutes so the bottom develops a hard crust before you break it up. Season with ½ teaspoon of kosher salt, cook for 2 more minutes until no longer pink, then move the meat to a plate.

Build the flavor: Drop the heat to medium, add the remaining 1 tablespoon of oil, and sauté the chopped red onion, carrots, and celery for 5 to 7 minutes. Once they soften, stir in the minced garlic, tomato paste, and dry spices. Cook this constantly for about 2 minutes; the tomato paste needs to turn a deep red to cook out its raw metallic flavor.

Simmer the chili: Pour in the crushed tomatoes, rinsed black beans, and broth, scraping the bottom of the pot to release any stuck pieces. Return the turkey and its juices to the pot, bring it to a gentle boil, and drop the heat to medium-low. Let it simmer partially covered for about 20 minutes until the volume reduces slightly.

Fold in the noodles: Drop the fresh butternut squash noodles into the pot and gently toss them in the hot liquid. Let them simmer uncovered for 5 to 7 minutes. I watch them closely and pull the pot from the heat the second they bend easily; if they overcook, they lose their bite entirely.

Serving the Bowls

This meal is incredibly filling on its own, yielding about 2 cups per serving. Top your bowl with a spoonful of sour cream, sliced scallions, and toasted pepitas for a necessary crunch.

To round out your macros for the day, pair it with this crisp salad or add a creamy herb yogurt dip on the side.

Common Questions About the Squash Noodles

This precise, vegetable-heavy bowl makes tracking your weeknight dinners completely effortless. I hope you enjoy exactly how satisfying this combination feels when you make it again.

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Smoky Turkey and Butternut Squash Noodle Chili

Recipe by Ailene

Pre-spiralized butternut squash noodles and a crunchy toasted pepita garnish transform this weeknight turkey chili into a stunning one-bowl meal. By significantly cutting back the broth from traditional recipes and toasting the spices deeply, this version yields a rich, scoopable chili with smoky depth, rather than a watery soup.

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• Total Time1 hour
• Yield6 servings 1x

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Ingredients

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Chili Base

• 2 tablespoons olive oil, divided
• 1 pound ground turkey (93% lean)
• 1 large red onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 ½ teaspoons kosher salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper

The Braise & Noodles

• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 (10- to 12-ounce) package fresh butternut squash noodles (about 4 cups)

For Serving (Optional)

• Sour cream
• Toasted pepitas (pumpkin seeds)
• Thinly sliced scallions

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Instructions

1. Sear the turkey: Heat 1 tablespoon of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the ground turkey and press it into an even layer. Let it cook undisturbed for 3 to 4 minutes to develop a brown crust. Break the meat up with a wooden spoon, season with ½ teaspoon of the kosher salt, and cook for 2 minutes more until no longer pink. Use a slotted spoon to transfer the turkey to a plate.
2. Sauté the aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the red onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and pick up some color, about 5 to 7 minutes.
3. Toast the spices: Stir in the minced garlic, tomato paste, chili powder, cumin, smoked paprika, cayenne (if using), the remaining 1 teaspoon of kosher salt, and the black pepper. Cook continuously for about 2 minutes, until the tomato paste turns brick-red and the spices are highly fragrant.
4. Simmer the chili: Pour in the crushed tomatoes, black beans, and chicken broth, scraping the bottom of the pot to lift any browned bits. Return the cooked turkey and any resting juices to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer partially covered, stirring occasionally, until the chili is rich and thick, about 20 minutes.
5. Fold in the squash noodles: Add the butternut squash noodles to the pot and gently toss them in the hot chili. Simmer uncovered just until the noodles are tender but still hold their shape, about 5 to 7 minutes. Remove from heat immediately so they do not overcook and turn to mush.
6. Garnish and serve: Taste the chili and add more salt if needed. Ladle into warm bowls and top with a dollop of sour cream, toasted pepitas for crunch, and sliced scallions.

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Notes

• Why it works: Reducing the added liquid to just one cup of broth allows the crushed tomatoes to act as the primary sauce, concentrating the savory flavors and ensuring the chili is thick enough to coat the squash noodles without drowning them.
• Storage and reheating tip: Butternut squash noodles continue to soften as they sit in the hot chili. If you plan to freeze half the batch or prep this for lunches later in the week, pull those portions from the pot just before adding the noodles. Store the raw noodles separately and stir them in when reheating the chili base.

Nutrition (per serving — estimates)

Calories: 320 | Total Carbs: 33g (Fiber: 10g, Sugar: 9g) | Fat: 10g (Saturated: 2.5g) | Protein: 24g

Nutrition information is calculated for the chili base only and excludes optional toppings. Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: About 2 cups
• Calories: 320
• Sugar: 9g
• Fat: 10g
• Saturated Fat: 2.5g
• Carbohydrates: 33g
• Fiber: 10g
• Protein: 24g