Rainy Day Turkey Chili


Today has been a pleasantly dreary Saturday here in New York. It's really starting to feel (and look) like fall, and what better than a rainy day to lounge at home and cook up some savory chili?!

Matt is a big turkey chili fan, and I really haven't tried it before because I'm such a baby when it comes to spicy food. He has been craving it lately, and so I figured I should try to make it at home -- giving me control over the spicy level. Seeing as how I'm totally on the fall-obsessed bandwagon, I also wanted to incorporate butternut squash and sweet potatoes for the chili. Sounds awesome, right? Total evening-by-the-roaring-fire stuff. 

I think this recipe is great for rainy days, but it would also fit right in at a fall/holiday potluck (festive colors), and would be very satisfying on gameday as well.

Football + Turkey Chili = happy people.


  • 2 tbsp extra virgin olive oil
  • 1.5lbs ground, lean turkey
  • 1 tsp sea  salt
  • 1 tsp fresh ground pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 tsp hot sauce (I used A&B Pepper Sauce from Fairway -- no sugar added)
  • 3 white pearl onions, diced
  • 3 large garlic cloves, minced
  • 1 red bell pepper, diced
  • 1/4 butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 15oz can black beans
  • 2 cups chicken broth
  • Grated cheddar cheese


1. Heat the olive oil in a large pot over medium heat

2. Add the turkey and season with salt, pepper, chili powder, cayenne, paprika, and hot sauce

3. Cook the turkey, stirring regularly (I used a spatula to stir), until all the meat has turned white. This should take about 12-15 minutes. Cut some of the chunks in half to check for pinkness. If it's all white, you're good.

4. Throw in the onion, garlic, and red pepper and cook until onions have softened (3-4 minutes)


5. Add the black beans, sweet potato, butternut squash, and chicken broth

6. Bring to a boil and then reduce heat and cover


7. Let it simmer for about 20 minutes, or until the squash and sweet potatoes have softened

8. Serve with grated cheese on top


Yummz. This chili was right at the top of my spicy range, but it was really good. I just made sure to keep a large glass of water nearby. 

Let me know if you try it, and happy Saturday!