This warm and hearty butternut squash chili is perfect for chilly days. Packed with sweet squash, beans, and spices, it’s both filling and delicious!
Honestly, who knew chili could be so colorful? I love adding some cheese and avocado on top—just makes it even better! Plus, it’s an easy one-pot meal, which saves on cleaning. 😄
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! It adds sweetness and creaminess. If you can’t find it, pumpkin or sweet potatoes work well as substitutes for a similar texture and flavor.
Ground Turkey or Beef: If you’re looking for a lighter option, ground turkey is great! You can also skip the meat altogether for a vegan version or use lentils for added protein.
Beans: Black beans are excellent here, but kidney beans or pinto beans can also be used. Just make sure to drain and rinse them well to reduce sodium.
Spices: Chili powder and cumin are essential, but feel free to adjust based on your taste. You can also use store-bought taco seasoning as a quick alternative.
How Can I Get My Chili Just Right?
To achieve the best flavor and texture in your chili, focus on the cooking process. Here’s how to do it:
- Start with Aromatics: Cooking the onions and peppers first builds a flavor base. Don’t rush it; let them soften nicely.
- Spice It Up: Always toast your spices for about a minute before adding other ingredients. This step enhances their flavors.
- Simmer Well: Make sure to let the chili simmer long enough. This allows the squash to become tender and the flavors to meld perfectly. Stir occasionally to prevent sticking.
- Tasting is Key: After simmering, taste your chili. You can adjust the spices or seasoning to get it just how you like!
Enjoy making this comforting butternut squash chili, and feel free to get creative with toppings and sides!
Butternut Squash Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional for heat)
- 1 yellow bell pepper, diced
- 1 pound ground turkey or ground beef (optional for meat version)
- 2 (14.5 oz) cans diced tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups vegetable broth or chicken broth
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced green onions
How Much Time Will You Need?
This delicious butternut squash chili takes about 10 minutes to prep and around 30 minutes to cook, making it a perfect meal for a cozy evening. In total, you’ll need about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. This will prepare the pot for the vegetables and give the chili a great flavor base.
2. Sauté Vegetables:
Add the diced onion, yellow bell pepper, and jalapeño pepper (if you’re using it) to the pot. Sauté these vegetables until they are softened, which should take about 5 minutes. This step builds a lovely flavor.
3. Add Garlic:
Next, stir in the minced garlic and let it cook for about 30 seconds, just until it’s fragrant. Be careful not to burn it!
4. Brown the Meat (Optional):
If you’re adding ground turkey or beef, now’s the time! Add it to the pot and cook until it’s fully browned and cooked through, breaking it up with a spoon as it cooks. If there’s any excess fat, feel free to drain it.
5. Toast the Spices:
Sprinkle in the chili powder, cumin, smoked paprika, ground coriander, oregano, salt, and pepper. Cook this mixture for about 1 minute to enhance the flavors of the spices.
6. Combine Main Ingredients:
Now, add the cubed butternut squash, diced tomatoes (with their juice), the drained black beans, and the broth to the pot. Give everything a good stir to mix it well.
7. Simmer:
Bring your chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the butternut squash is tender. The smell will be amazing!
8. Taste and Adjust:
Before serving, taste your chili and adjust the seasoning if needed. More salt? A touch more chili powder? Go for it!
9. Serve and Garnish:
Ladle the hot chili into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and sliced green onions. It makes for a lovely presentation!
10. Enjoy!
Serve warm and enjoy your hearty, flavorful butternut squash chili with some corn bread or tortilla chips. This dish also keeps well and gets better the next day, so don’t hesitate to make extra!
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Can I Use a Different Type of Squash?
Absolutely! If butternut squash isn’t available, you can substitute it with pumpkin, acorn squash, or sweet potatoes for a similar texture and flavor profile.
How Can I Make This Chili Vegan?
To make this chili vegan, simply omit the ground turkey or beef and replace it with additional beans or lentils. You can also boost the flavor with more vegetables or add tofu for protein!
Can I Freeze Leftover Chili?
Yes, this chili freezes wonderfully! Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Reheat on the stovetop or microwave when you’re ready to enjoy it again.
What Should I Serve with Butternut Squash Chili?
This chili pairs perfectly with cornbread, tortilla chips, or a side salad. You can also enjoy it with rice or quinoa for a heartier meal!
