Turkey & bean chili with delicata squash

Creator notes

This recipe was born from a craving for a meal that feels like a hug in a bowl. As the days grow colder and the nights longer, I find myself wanting dishes that warm and fill me—and that bring loved ones together around the table. This chili does just that. It’s a vibrant mix of flavors: a subtle heat from peppers, the natural sweetness of fall squash, and the rich, creamy texture of the Flor de Mayo beans that make each spoonful feel deeply satisfying.

Feel free to play with the spice! This recipe is wonderfully adaptable, so if you’re a fan of a fiery kick, toss in a few extra hot peppers. You won’t regret it.

– Chelsea Crane (@americancheeser)

Featured bean: Flor de Mayo

Also try it with: Mayocoba, Bayo

Take 'em from dried to cooked with our guide!

Print the recipe.

Ingredients

• 2 tbsp olive oil, separated
• 1 delicata squash, deseeded and cut into ½-inch slices
• 1 tbsp maple syrup
• 1 tbsp cold butter, cut into 4 cubes
• ⅛ tsp garlic powder
• Coarse salt and black pepper, to taste
• ½ yellow onion, chopped
• 2 cloves garlic, minced
• 1 yellow bell pepper, chopped
• 1 pound lean ground turkey
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ¼ tsp onion powder
• ¼ tsp dried oregano
• 2 cups of cooked Flor De Mayo beans + 1 cup bean broth
• 2 (14 oz) cans diced tomatoes with juices
• Salt and pepper to taste
• For serving: shredded cheddar cheese, sour cream, lime wedges, cilantro leaves

Steps

Prepare the beans: Follow the Primary Beans cooking guide to cook the beans.

Cook the delicata squash: Preheat the oven to 400°F. Scatter the squash on a baking sheet and cover with 1 tbsp of olive oil, maple syrup, butter cubes, garlic powder, and a sprinkle of salt. Toss the squash until it’s fully coated and spread into an even layer. Roast for 30-35 minutes, tossing halfway through. Once browned to your liking, remove from the oven and let cool.

Make the chili: Prep the chili ingredients and set aside before beginning. Place a large pot or Dutch oven over medium heat and saute onion with 1 tbsp of olive oil for 5 minutes. Add garlic and mix with onions until fragrant, but not burnt. Add bell pepper and cook for 3 minutes. Add ground turkey, chili powder, paprika, cumin, onion powder, and dried oregano. Cook for 5 minutes, making sure to break up turkey with the spoon.

Add cooked beans and bean broth, diced tomatoes, and salt and pepper to taste. Give chili a good stir then increase the heat to high. When chili begins to boil, reduce to a simmer and cook for 30-45 minutes, stirring periodically. (After this time, you can serve yourself a bowl, but I suggest you continue cooking the chili for another 1-2 hours. The longer you cook your chili, the more flavor will develop!)

Top and serve: While chili is cooking, set out the toppings (roasted delicata squash, shredded cheese, sour cream, lime wedges, and cilantro). Serve hot into individual bowls and have an absolute party with your toppings!

Turkey & Bean Chili with Delicata Squash

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Category

Main Course

Cuisine

American

This recipe was born from a craving for a meal that feels like a hug in a bowl. As the days grow colder and the nights longer, this is the kind of dish that warms and fills you, bringing loved ones together around the table. It's a vibrant mix of flavors: a subtle heat from peppers, the natural sweetness of fall squash, and the rich, creamy texture of the Flor de Mayo beans that make each spoonful feel deeply satisfying. Feel free to play with the spice! This recipe is wonderfully adaptable, so if you're a fan of a fiery kick, toss in a few extra hot peppers. You won't regret it.

Featured bean: Flor de Mayo

Other beans to try: Bayo, Peruano, Rio Zape

Author:

Lisa Riznikove

Ingredients

• 2 cups of cooked Flor de Mayo beans + 1 cup bean broth

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• 2 tbsp olive oil, divided

• 1 tbsp maple syrup

• 1 pound lean ground turkey

• 1 delicata squash, deseeded and cut into ½-inch slices

• 1 tbsp cold butter, cut into 4 cubes

• ⅛ tsp garlic powder

• Coarse salt and black pepper, to taste

• ½ yellow onion, chopped

• 2 cloves garlic, minced

• 1 yellow bell pepper, chopped

• 2 tbsp chili powder

• 1 tsp smoked paprika

  Add To Cart

• 1 tsp ground cumin

• ¼ tsp onion powder

• ¼ tsp dried oregano

• 2 (14 oz) cans diced tomatoes with juices

• Salt and pepper to taste

For serving:

• shredded cheddar cheese, sour cream, lime wedges, cilantro leaves

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Directions

1. Prepare the beans: Follow our cooking guide to cook the Flor de Mayo beans. Reserve 1 cup of bean broth.

2. Roast the squash: Preheat oven to 400°F. Toss squash slices with 1 tbsp olive oil, maple syrup, butter cubes, garlic powder, and salt on a baking sheet. Spread evenly and roast for 30-35 minutes, tossing halfway, until golden. Set aside.

3. Start the base: In a large pot over medium heat, saute onion in remaining 1 tbsp olive oil for 5 minutes until softened.

4. Add aromatics and protein: Stir in garlic for 1 minute, then bell pepper for 3 minutes. Add turkey and all spices, cooking 5 minutes while breaking up meat.

5. Combine and simmer: Add beans, bean broth, tomatoes with juices, salt and pepper. Bring to boil, then reduce to simmer for 30-45 minutes, stirring occasionally. For best flavor, continue simmering 1-2 hours more.

6. Serve: Ladle into bowls and top with roasted squash, cheese, sour cream, lime, and cilantro.