This warm and hearty butternut squash chili is a tasty twist on the classic. It’s packed with flavor, featuring sweet squash, beans, and spices that bring everything together.
I love how it warms me right up on chilly days! Plus, it’s great for meal prep—just make a big batch and enjoy it all week. You’ll be a chili fan in no time! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! Its sweet and nutty flavor adds a wonderful base to the chili. If you don’t have butternut squash, you can use sweet potatoes or pumpkin puree for a similar taste.
Beans: Black beans and kidney beans give the dish heartiness and protein. If you want a different flavor, you can substitute with pinto beans or chickpeas instead. Canned beans are great for convenience!
Spices: Chili powder and cumin are essential for that chili flavor. If you don’t have them, try using taco seasoning. It works well too! Adjust the cayenne pepper for your spice preference.
Ground Meat: The chili can be made meatless, which is how I usually prepare it to make it lighter. If you prefer meat, ground turkey or lean beef adds richness, but ground chicken or sausage works too.
How Do You Properly Cook the Butternut Squash?
Cooking butternut squash can seem tricky, but it’s easy once you get the hang of it! Make sure to peel the squash carefully—it can be tough. Here’s how to do it:
- Cut off the ends of the squash and slice it in half lengthwise.
- Scoop out the seeds with a spoon. You can roast them for a tasty snack!
- Peel the skin with a vegetable peeler and then chop the flesh into small, even cubes.
Even-sized pieces ensure everything cooks at the same rate, so your squash will be perfectly tender when the chili is ready!
Butternut Squash Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef (optional for meat version)
- 1 medium butternut squash, peeled and diced (about 3-4 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups vegetable broth (or chicken broth if preferred)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped for garnish
Optional toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced jalapeño
- Fresh lime wedges
How Much Time Will You Need?
This delightful butternut squash chili takes about 15 minutes to prepare and another 30-35 minutes to cook. So, plan for about 50 minutes in total before you can enjoy this delicious dish!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until it turns translucent. This will create a flavorful base for your chili!
2. Add Garlic and Meat:
Add the minced garlic to the pot and cook for another 1-2 minutes, until it becomes fragrant. If you’re using ground turkey or beef, add it now. Cook until browned, breaking it up with a spoon as it cooks, and drain any excess fat if necessary.
3. Spice It Up:
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Allow the spices to cook with the meat and onions for about 1 minute—this enhances their flavors.
4. Combine the Ingredients:
Add the diced butternut squash, drained black beans, kidney beans, diced tomatoes (with their juices), tomato paste, and vegetable broth. Give everything a good stir to combine all the ingredients.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, or until the butternut squash is tender and the chili has thickened slightly. Remember to stir occasionally to prevent it from sticking!
6. Taste and Adjust:
After simmering, taste your chili and adjust the seasonings with extra salt, pepper, or spices if you’d like. Make it your own!
7. Serve and Enjoy:
Serve the chili hot, garnished with your choice of shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro. For an extra kick, try adding a squeeze of lime juice or sliced jalapeños!
Enjoy this comforting, flavorful Butternut Squash Chili—perfect for cozy dinners and sharing with loved ones!
Can I Use Other Types of Squash?
Absolutely! While butternut squash adds sweetness and texture, you can substitute with acorn squash or even pumpkin if that’s what you have on hand. Just keep in mind that cooking times may vary slightly.
How Can I Make This Chili Vegetarian?
To make a vegetarian version, simply omit the ground meat and add more beans or lentils for protein. You can also add vegetables like bell peppers or zucchini to enhance the flavor and texture!
Can I Freeze Leftover Chili?
Yes! This butternut squash chili freezes very well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Just thaw in the fridge overnight before reheating.
What Should I Serve with This Chili?
This chili pairs wonderfully with cornbread, rice, or tortilla chips. Additionally, a side salad with a light vinaigrette would complement the flavors beautifully!