chili with butternut squash recipe

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

I am so excited to share with you one of my family’s favorite recipes – chili with butternut squash. This hearty dish is perfect for a weeknight dinner or a special occasion. The combination of the sweetness of the butternut squash and the spiciness of the chili is a game-changer.

I first discovered this recipe while browsing through a cookbook, and I was immediately drawn to its simplicity and flavor profile. The recipe has since become a staple in our household, and my kids love it when I make it for them. The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your taste preferences.

Whether you’re in the mood for something comforting and warm or something light and refreshing, this recipe delivers. My family loves it when I serve it with a side of crusty bread or over rice, and it’s also great as a leftovers option for lunch the next day. But what really sets this recipe apart is its nutritional value – it’s packed with fiber, vitamins, and minerals from the butternut squash, making it a guilt-free option for any mealtime.

The technique behind making this dish is straightforward – simply sauté the onions and garlic, add in the ground beef or turkey, cook until browned, then add in the butternut squash, chili powder, cumin, and tomatoes. Let it simmer until the flavors have melded together and the butternut squash is tender. Serve hot over rice or with some crusty bread on the side.

This recipe has been a lifesaver on busy weeknights when I need something quick and easy to get on the table. It’s also perfect for special occasions like holidays or family gatherings. Butternut squash adds a unique sweetness to this dish that pairs perfectly with the spiciness of the chili.

It’s an unexpected combination that will leave you wanting more.

Butternut Squash Chili

4.9 from 703 votes

A hearty and warming chili featuring tender butternut squash, black beans, and ground turkey. This dish balances sweet and savory flavors with a touch of spice for a satisfying meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground turkey
1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 tablespoon apple cider vinegar

For Garnish (optional)

Sour cream or Greek yogurt
Fresh cilantro, chopped
Shredded cheddar cheese
Sliced jalapenos

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the ground turkey, breaking it apart with a spoon, and cook for 6 to 8 minutes until it is no longer pink and has browned slightly.
5Add the cubed butternut squash, black beans, diced tomatoes with their juices, tomato sauce, and chicken broth to the pot.
6Stir in the chili powder, cumin, smoked paprika, cayenne if using, and a pinch of salt and pepper.
7Bring the chili to a boil over high heat, then reduce the heat to low and cover the pot.
8Simmer for 20 to 25 minutes, stirring occasionally, until the butternut squash is fork-tender and the flavors have melded.
9Remove the pot from the heat and stir in the apple cider vinegar.
10Taste and adjust seasoning with additional salt and pepper if needed.
11The chili should be thick and aromatic.
12Ladle the chili into bowls and top with desired garnishes such as a dollop of sour cream, fresh cilantro, shredded cheese, or sliced jalapenos.
Serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute the ground turkey with an extra can of black beans or pinto beans and use vegetable broth. The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Butternut Squash Chili Works

This chili with butternut squash recipe is always a good idea for any occasion – whether you’re planning a casual dinner at home or hosting a big gathering with friends and family.

The leftovers are just as delicious as when you first serve them, making it an ideal meal prep option for busy households like mine.

To store leftover chili with butternut squash, let it cool completely before transferring it to an airtight container in the fridge for up to 3 days or freezing it for up to 2 months.

❓ Frequently Asked Questions About Butternut Squash Chili

Q: What type of meat can I use in this recipe?

For this recipe, you can use either ground beef or ground turkey. If you prefer a leaner option, use ground turkey.

Q: Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes as a substitute for fresh tomatoes. Just make sure to drain off any excess liquid before adding them to the pot.

Q: How long does it take to cook butternut squash?

The cooking time for butternut squash can vary depending on its size and your desired level of tenderness. Generally speaking, it takes about 30-40 minutes to cook through.

Q: Can I make this recipe in advance?

This recipe is perfect for meal prep! You can cook the chili mixture ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What if I don’t have any cumin? Can I substitute it with another spice?

Cumin adds a unique flavor to this dish that complements the sweetness of the butternut squash nicely. If you don’t have cumin on hand, you can substitute it with coriander or paprika.

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