Turkey & Bean Chili with Delicata Squash

There's something about a bowl of chili that feels like home. Maybe it's the way it fills your kitchen with warmth and rich aromas as it simmers. Maybe it's how it brings people together around the table, everyone reaching for their favorite toppings. Or maybe it's just that a good chili is comfort food at its finest, the kind of meal that hugs you from the inside out.

This Turkey & Bean Chili with Delicata Squash is all of that and more. It's a vibrant mix of flavors: subtle heat from peppers and spices, natural sweetness from fall squash, and the rich, creamy texture of Flor de Mayo beans that make each spoonful deeply satisfying. As the days grow colder and the nights longer, this is exactly the kind of meal you want on your table.

A Chili for Fall

What makes this chili special is how it celebrates the season. Delicata squash, with its tender edible skin and naturally sweet flesh, gets roasted until caramelized with maple syrup and butter. Those golden slices become a topping that adds both beauty and flavor to each bowl, bringing a touch of sweetness that balances the savory, spicy base perfectly.

The foundation is turkey-based, keeping things lighter than traditional beef chili, while a blend of warm spices creates layers of smoky flavor. Diced tomatoes add brightness and acidity. And at the heart of it all are creamy Flor de Mayo beans that turn this into a truly satisfying meal.

The best part? This chili is wonderfully flexible with heat levels. Love it spicy? Add extra peppers or cayenne. Prefer it mild? Stick with sweet bell peppers and let the other flavors shine.

The Star: Flor de Mayo Beans

Let's talk about Flor de Mayo beans, the beautiful tan beans with pink speckles that are beloved in Mexican cooking. Their name means "Mayflower" in Spanish, named for their blooming season. These medium-sized beans have a creamy, almost velvety texture when cooked and a rich, earthy flavor that's more complex than your average pinto bean.

What makes Flor de Mayo beans perfect for chili is their ability to hold their shape through long simmering while becoming incredibly creamy inside. They don't fall apart, but they do absorb all those wonderful chili flavors, the spices, the tomatoes, the smoky paprika. Each bean becomes a little packet of deliciousness. Their natural creaminess also helps thicken the chili, creating that perfect spoonable consistency without needing any additional thickeners.

Don't forget the bean broth! That flavorful liquid left over from cooking adds depth and body to the chili that plain water or store-bought broth just can't match. This is why cooking dried beans from scratch makes such a difference.

Our Flor de Mayo beans come from Carlos and Ana María Albarrán's small organic farm in the heart of Morelos, Mexico. Their farm is one of the rare few still practicing the Milpa system, where corn, beans, squash, and chiles grow together. This ancient method builds healthy soils, supports biodiversity, and creates food that nourishes both body and spirit. Learn more about Carlos and Ana María's farming practices.

Building Layers of Flavor

Great chili is all about patience and building flavors in stages. You start by softening onions until they're sweet and translucent, then add garlic just until fragrant. Bell peppers contribute sweetness and texture. The ground turkey gets browned with all those warm spices, toasting them slightly to bring out their full aromatics.

Then everything melds together: beans, that precious bean broth, tomatoes, and seasonings. After coming to a boil, the chili settles into a gentle simmer where the magic happens. While you can serve it after 30-45 minutes, patience rewards you. Let it go for another hour or two if you have the time, and the flavors deepen into something extraordinary.

The Delicata Difference

Delicata squash is the unsung hero of fall vegetables. Unlike butternut or acorn squash, the skin is thin and tender enough to eat, which means no peeling required. Just slice it into half-moons, scoop out the seeds, and roast. When it emerges from the oven caramelized and golden, with crispy edges and soft, sweet flesh, it's almost too good to use as a topping. Almost.

Those roasted squash slices add a pop of color and unexpected sweetness to each bowl. They're beautiful, delicious, and exactly what makes this chili feel special.

Topping It Off

Set out bowls of shredded cheddar cheese, sour cream, lime wedges, fresh cilantro, and those gorgeous roasted squash slices. Let everyone build their perfect bowl. The cheese melts into the hot chili, the sour cream adds tang and coolness, the lime brings brightness, and the cilantro adds freshness. It's a party in a bowl.

This is the kind of meal that brings people together. Make a big pot, gather your favorite people, and let everyone dig in. That's what good food is all about.