This Butternut Squash Chili combines the natural sweetness of butternut squash with the deliciousness of ground turkey or beef for a hearty and comforting dish. It’s a great choice for a cozy family dinner or a game day favorite. With wholesome ingredients and flavorful seasonings, this chili will become a staple in your dinner ideas collection.
Why You’ll Love This Butternut Squash Chili
- Flavorful & Nutritious: The combination of tender butternut squash, protein-packed ground turkey or beef, and aromatic spices creates a delicious, well-balanced chili. The natural sweetness of the squash complements the savory meat perfectly.
- Simple & Easy: This recipe is easy to make and comes together in just over an hour, making it an ideal choice for busy weeknights.
- Versatile: Customize it with your favorite proteins, spice levels, or toppings. You can even make a vegetarian version by skipping the meat.
- Great for Meal Prep: This chili tastes even better the next day and freezes beautifully, making it an excellent option for meal prepping.
Ingredients For Butternut Squash Chili Recipe
To make this Easy Butternut Squash Chili, you’ll need:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 lb ground turkey (or ground beef)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1 tbsp olive oil for sautéing
Instructions Make Butternut Squash Chili
1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2: Brown the Meat
While the squash is roasting, heat a large pot over medium heat and add the olive oil. Add the ground turkey (or beef) and cook until browned, breaking it into crumbles with a spatula.
3: Sauté the Aromatics
Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant.
4: Add Spices & Liquids
Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Add the diced tomatoes, kidney beans, black beans, and broth. Bring the mixture to a gentle simmer.
5: Combine & Simmer
Once the butternut squash is roasted, stir it into the pot. Allow the chili to simmer for 20-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
6: Season & Serve
Taste the chili and adjust the seasoning with salt and pepper if needed. Ladle it into bowls and garnish with your favorite toppings.
Topping Ideas
Enhance your Butternut Squash Chili with these delicious toppings:
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream or Greek yogurt
- Fresh cilantro or parsley
- Avocado slices or guacamole
- Crunchy tortilla chips or cornbread on the side
Tips for the Best Butternut Squash Chili
- Customize the Protein: Use ground turkey for a leaner option or ground beef for a richer taste. You can even make it vegetarian by swapping the meat for extra beans or lentils.
- Spice Control: Adjust the cayenne pepper to your preferred spice level. Add jalapeños or hot sauce for extra heat or leave it out for a milder version.
- Slow Cooker Option: For a hands-off meal, combine all ingredients (after browning the meat) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Make Ahead & Freeze: This chili is perfect for meal prep. Store it in the fridge for up to 5 days or freeze it for up to 3 months.
Serving & Storage Tips
Serving Suggestions:
- Pair with a side of warm crusty bread, rice, or quinoa for a complete meal.
- Serve with a fresh green salad for added freshness and balance.
Storage Instructions:
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Cool the chili completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally.
FAQs For Butternut Squash Chili Recipe
Q: Can I make this chili vegetarian?
A: Absolutely! Skip the meat and add extra beans, lentils, or even sweet potatoes for a hearty vegetarian option.
Q: Can I use frozen butternut squash?
A: Yes! You can use frozen butternut squash. Add it directly to the pot when simmering the chili, skipping the roasting step.
Q: How do I make it spicier?
A: Increase the cayenne pepper or add diced jalapeños, hot sauce, or red pepper flakes to bring up the heat level.
Q: Can I make this in advance?
A: Yes! This chili is great for meal prep. It tastes even better the next day as the flavors develop.
More Dinner Recipes For Your Busy Day
- Honey Sriracha Chicken
- Slow Cooker Cowboy Casserole
- BEST Chicken Wings Recipe
- Easy Pan Fried Fish – Crispy Outside, Flaky Inside!
Conclusion
This Butternut Squash Chili is the ultimate comfort food for any season. With its rich, savory flavors and nourishing ingredients, it’s a satisfying dinner idea that’s easy to prepare and perfect for sharing. Whether you’re cooking for a cozy family meal or prepping ahead for a busy week, this chili is sure to become a favorite in your kitchen.
Give this recipe a try and let us know how it turned out! Share your creations on social media and tag us for a chance to be featured. Enjoy your bowl of warm, hearty chili!
Easy Butternut Squash Chili
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 1 lb ground turkey or ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional for extra heat
- Salt and pepper to taste
- 1 tbsp olive oil for sautéing
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Brown the Meat: While the squash is roasting, heat a large pot over medium heat and add the olive oil. Add the ground turkey (or beef) and cook until browned, breaking it into crumbles with a spatula.
- Sauté the Aromatics: Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant.
- Add Spices & Liquids: Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Add the diced tomatoes, kidney beans, black beans, and broth. Bring the mixture to a gentle simmer.
- Combine & Simmer: Once the butternut squash is roasted, stir it into the pot. Allow the chili to simmer for 20-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
- Season & Serve: Taste the chili and adjust the seasoning with salt and pepper if needed. Ladle it into bowls and garnish with your favorite toppings.
Notes
- Protein Options: Use ground turkey for a leaner chili or ground beef for a richer flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Topping Ideas: Try avocado slices, chopped green onions, or tortilla chips for extra crunch and flavor.
