This cozy butternut squash chili is a warm dish that’s perfect for chilly days! With sweet squash, hearty beans, and spices, you get a tasty and healthy meal all in one pot.
Plus, it’s easy to make! I love how it fills the kitchen with delicious smells. Serve it with some crusty bread, and you’ve got a winner on your hands! 🍞
Key Ingredients & Substitutions
Butternut Squash: This is the star of the chili, adding a sweet and creamy texture. If you can’t find butternut squash, you can use sweet potatoes or pumpkin as great substitutes.
Ground Meat: I often use ground turkey for a lighter option, but ground beef works well too. For a vegetarian chili, try using lentils or a plant-based meat alternative.
Beans: Black beans are my favorite for this recipe, but feel free to substitute with kidney beans or pinto beans if that’s what you have on hand.
Spices: Chili powder is essential! You can adjust the quantity based on your spice preference. If you like it hotter, add more cayenne or some diced jalapeños.
What’s the Best Way to Cut and Prepare Butternut Squash?
Cutting butternut squash can be tricky due to its tough skin. Here’s a simple method:
- Use a sharp knife to slice both ends off the squash.
- Peel the skin using a vegetable peeler. Be careful as it can be slippery!
- Cut it in half lengthwise and scoop out the seeds with a spoon.
- Now cut the flesh into cubes. Remember to keep the pieces uniform for even cooking.
Taking your time with this prep will make everything else easier! Trust me, it’s worth it in the end.
Butternut Squash Chili Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 1 lb ground turkey or ground beef (optional; for a vegetarian version, omit or substitute with plant-based ground)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
For Garnish:
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Sliced green onions
- Chopped fresh cilantro
How Much Time Will You Need?
This hearty butternut squash chili takes about 15 minutes to prep and around 30 minutes to cook. So, in just about 45 minutes, you can have a delicious and warming meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and diced red bell pepper. Sauté them together for about 5 minutes, or until they become soft and fragrant.
2. Add Garlic:
Next, throw in the minced garlic and cook for an additional minute, just until you can smell the aroma. This will really enhance the flavor of your chili!
3. Brown the Meat:
If you’re using ground turkey or beef, add it to the pot now. Break it up with a spoon and cook until it’s browned and cooked through. If you’re making a vegetarian version, you can skip this step or brown your plant-based ground as per package instructions.
4. Mix in the Spices:
Now it’s time to add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you want a little kick), salt, and pepper. Stir everything together and let the spices toast for about 1-2 minutes; this will deepen their flavors!
5. Combine Remaining Ingredients:
Once the spices are fragrant, add the cubed butternut squash, diced tomatoes (with their juices), black beans, and broth to the pot. Give everything a good stir to mix it all together.
6. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Allow the chili to simmer uncovered for about 20-25 minutes, or until the butternut squash is tender. Don’t forget to stir occasionally to prevent it from sticking.
7. Season to Taste:
Give your chili a taste and adjust the seasoning with more salt, pepper, or spices if needed. You want it to be just right!
8. Serve and Enjoy:
Serve your chili hot, topped with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, sliced green onions, and fresh cilantro. Enjoy your delicious butternut squash chili!
This dish is not just flavorful but also packed with nutrition—perfect for a comforting meal any day of the week!
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, you can use acorn squash or even pumpkin as alternatives. Just make sure they are peeled and cubed similarly for even cooking.
How Can I Make This Chili Spicier?
If you like more heat, you can increase the amount of cayenne pepper or add some diced jalapeños or a dash of hot sauce. Taste as you go to get your desired spice level!
Can I Make This Chili in Advance?
Yes, you can definitely make the chili ahead of time! It tastes even better the next day as the flavors meld together. Simply store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What Can I Serve with Butternut Squash Chili?
This chili is delicious on its own, but it pairs wonderfully with cornbread, rice, or even a fresh green salad. Enjoy it with your favorite side for a complete meal!
