Butternut Squash Chili Recipe

Looking for a cozy, wholesome meal that’s hearty, colorful, and downright comforting? This Chili with Butternut Squash is an absolute game changer! Packed with a delightful medley of spices, a satisfying protein base, and the naturally sweet, creamy texture of butternut squash, it’s a comforting twist on classic chili that never fails to win over new fans.

Ingredients You’ll Need

One of the beauties of Chili with Butternut Squash is how the simple, fresh ingredients come together to create such dynamic flavors. Each bit adds something special, whether that’s bold warmth from the spices, richness from the meat, or a touch of sweetness from the squash.

• Ground Beef (2 lbs): The heart of your chili, offering robust flavor and satisfying protein. You can easily swap it with ground or shredded chicken, turkey, or pork for a twist.
• Jalapenos (70 g): Seeded and sliced, they bring a gentle heat—adjust the quantity for your spice tolerance.
• Bell Pepper (171 g): Diced yellow, orange, or red bell pepper add natural sweetness and a beautiful pop of color.
• Green Onions (80 g): Their subtle sharpness lifts the chili, while the green adds brightness to every spoonful.
• Minced Garlic (1 clove): For that essential aromatics boost; substitute with garlic-infused olive oil for a gentler but still flavorful touch.
• Diced Tomatoes (28 oz): Use canned to keep things easy—a tangy base no chili should be without.
• Broth (24 oz): Beef or chicken broth gives the chili body and extra savoriness, marrying all the flavors together.
• Butternut Squash (1 lb): Cubed fresh or frozen, this is the star ingredient that adds creaminess and a dash of autumnal color.
• Chili Powder (2 tbsp): The essential seasoning for classic chili warmth and depth.
• Ground Cumin (1 tbsp): Offers earthy, smoky undertones that make the chili irresistible.
• Smoked Paprika (1 tbsp): A touch of smokiness that rounds out the spices and brings complexity.
• Dried Oregano (2 tsp): Adds herbal notes for balance.
• Kosher Salt (1 tsp) & Cracked Black Pepper (1/2 tsp): To season every bite, perfectly.
• Optional Toppings: Think shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, or crunchy corn chips for extra fun.

Variations

What makes Chili with Butternut Squash so much fun is how flexible it is—think of the recipe as your delicious starting point. Let your mood, pantry, and taste buds guide you to create your perfect bowl.

• Vegetarian Version: Replace ground meat with canned beans (like black or kidney) and use veggie broth for a plant-based meal that’s hearty and satisfying.
• Extra Veggie Power: Add corn, carrots, or zucchini for extra color, fiber, and flavor depth.
• Spiced-Up: Kick up the heat by leaving in the jalapeno seeds or adding chipotle powder for a smoky bite.
• Low-Carb Friendly: Use extra peppers and skip the butternut squash for a chili that’s just as flavorful, but a bit lighter on carbs.

How to Make Chili with Butternut Squash

Step 1: Brown the Meat

Start by heating a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nearly cooked through. Don’t forget to drain off any excess oil—this keeps your chili perfectly rich without feeling greasy.

Step 2: Sauté the Aromatics

Once the meat is mostly brown, toss in your sliced jalapenos, colorful bell pepper, chopped green onions, and minced garlic (or garlic-infused olive oil for a gentler finish). Let everything sizzle together for about 2 minutes until the veggies start to soften and the garlic turns fragrant. You’ll sense the beginnings of chili magic!

Step 3: Spice it Up

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir it all thoroughly so every bite of meat and veggie gets coated in those toasty spices—it’s where all that deep chili flavor begins to bloom.

Step 4: Add Tomatoes, Broth & Butternut Squash

Pour in your can of diced tomatoes, add the broth, and tumble in the diced butternut squash (no need to thaw if using frozen). Stir to combine, then crank the heat to bring everything to a gentle boil.

Step 5: Simmer Until Tender

Reduce the heat so the chili simmers softly and let it bubble away for 10–15 minutes. The butternut squash should be fork-tender, the broth thickened, and those cozy aromas filling your kitchen. Taste for salt and pepper, adjusting as needed.

Step 6: Serve & Enjoy

Ladle the Chili with Butternut Squash into bowls while piping hot. Set out all your favorite toppings and let everyone make their own signature bowl. Pair with skillet cornbread if you want to take it totally over the top!

How to Serve Chili with Butternut Squash

Garnishes

The garnishes are where you can have a little fun! Shredded cheddar, a dollop of sour cream, sliced avocado, green onions, fresh cilantro, corn chips, or even a squeeze of lime add that perfect finishing touch—pick your favorites or put out a toppings bar for a chili night party!

Side Dishes

This Chili with Butternut Squash is hearty on its own, but it’s also fantastic alongside warm, buttery cornbread (I adore brown butter buttermilk skillet cornbread for this!), crusty sourdough, or even corn chips for dipping. For a lighter twist, serve with a crisp green salad to balance the rich flavors.

Creative Ways to Present

For gatherings, try ladling the chili into individual mugs or small bread bowls for a portable, cozy touch. Or, create a chili bar with a variety of toppings where everyone can craft their signature bowl—it’s a guaranteed crowd pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Chili with Butternut Squash keeps beautifully! Store cooled chili in an airtight container in the fridge, where it will stay fresh and delicious for up to four days. The flavors only deepen overnight, making the leftovers even more irresistible.

Freezing

This chili is a freezer superstar. Once cooled, portion into freezer-friendly containers or bags (leave a little room for expansion), label with the date, and freeze for up to three months. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

To reheat, simply warm gently on the stovetop over medium heat or microwave in a covered bowl, stirring occasionally. If it’s a little too thick after chilling, loosen with a splash of broth or water as needed. Top with fresh garnishes and enjoy all over again!

FAQs

Final Thoughts

If you’re craving a comforting bowl of pure coziness, this Chili with Butternut Squash is guaranteed to hit the spot. I hope you’ll give it a try and make it your own—from tweaking the heat to piling on your dream garnishes. Gather ’round the table and dig in—your next cold night just found its new favorite recipe!

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