butternut squash chili recipe

Written ByJenny Smyth Posted on
butternut squash chili recipe
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The Best butternut squash chili recipe

I’ve been making this butternut squash chili recipe for years, and it’s always a hit with my family. We love the way the sweetness of the squash pairs with the spices, and the best part is that it’s so easy to make.

I like to use a mix of ground beef and turkey for a leaner option, but you can use all beef or even make it vegetarian if you prefer. The key to this recipe is to cook the squash until it’s tender, then let it simmer in the chili for at least an hour to develop the flavors.

This recipe is perfect for a weeknight dinner or a weekend gathering – everyone loves it, and it’s great for leftovers too. Plus, it’s packed with nutrients from the squash and beans, making it a healthy option for our family.

I’ve tried making it with different types of squash, but butternut is my favorite – it holds up well to cooking and adds a nice depth of flavor to the dish. My kids are always asking for seconds, and I have to admit that I’m right there with them – this chili is just that good!

It’s also great for meal prep – just cook the squash and chili mixture on the weekend, then portion it out into individual servings throughout the week. I like to serve it over rice or with some crusty bread on the side – either way, it’s always a winner.

Butternut Squash Chili

Butternut Squash Chili

4.8 from 937 votes

A hearty and flavorful chili made with tender butternut squash, black beans, and a blend of warm spices. This vegetarian dish is perfect for a cozy dinner and packs a satisfying punch of protein and fiber.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chili

1 medium butternut squash, peeled and cubed (about 4 cups)
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
Salt and black pepper to taste
Fresh cilantro, for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook until soft and translucent, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the cubed butternut squash and diced red bell pepper to the pot.
5Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6The squash should still be firm but starting to caramelize slightly.
7Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the vegetables.
8Stir well to coat, then cook for 1 minute to toast the spices.
9The aroma should become rich and warm.
10Pour in the crushed tomatoes and vegetable broth, then add the black beans and kidney beans.
11Stir everything together and bring the chili to a boil over high heat.
12Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the butternut squash is tender when pierced with a fork.
13Season with salt and black pepper to taste.
14Ladle the chili into bowls and garnish with fresh cilantro.
15Serve hot with crusty bread or over rice.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 58g🥦Dietary Fiber: 14g🍬Sugars: 10g🥩Protein: 14g

📝Notes

For a spicier chili, add an extra pinch of cayenne pepper or a diced jalapeno with the onion. You can also substitute sweet potatoes for butternut squash if desired.

Watch Video Of How Butternut Squash Chili Works

This butternut squash chili recipe is one of my go-to dishes for any occasion – whether we’re having friends over for dinner or just need a quick weeknight meal.

It’s so easy to make ahead and reheat when needed, and everyone loves how hearty and satisfying it is.

Plus, with its blend of sweet squash, savory spices, and lean protein sources like beans and turkey, this recipe checks all my boxes when it comes to healthy eating options.

❓ Frequently Asked Questions About Butternut Squash Chili

Q: Can I use other types of squash in this recipe?

A: While butternut squash is my top pick for this recipe, you can definitely experiment with other types of winter squash like acorn or kabocha. Keep in mind that different squashes will have slightly different flavors and textures, so you may need to adjust the seasoning accordingly.

Q: How long can I store this chili in the fridge?

A: This chili will keep in the fridge for up to 5 days – just be sure to let it cool completely before storing it in an airtight container.

Q: Can I make this recipe in a slow cooker?

A: Yes! In fact, cooking this chili in a slow cooker is one of my favorite ways to make it. Just brown the meat and cook the squash on the stovetop first, then transfer everything to your slow cooker and let it cook on low for 6-8 hours.

Q: Is this recipe suitable for vegetarians?

A: Yes – simply omit the ground beef and add an extra cup or two of beans or other protein sources like tofu or tempeh.

Q: Can I freeze this chili?

A: Yes! This chili freezes beautifully – just be sure to let it cool completely before transferring it to an airtight container or freezer bag.

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