This hearty butternut squash chili is packed with warm spices, tender squash, beans, and tomatoes. It’s a wonderful mix of sweet and spicy that will warm you right up!
You can’t go wrong with this comforting dish, especially on a chilly day. Just grab some cornbread, and you’re in for a cozy treat! I often make it extra spicy—bring on the heat! 🌶️
Key Ingredients & Substitutions
Butternut Squash: This is the star of the chili! Its sweetness adds depth. If fresh isn’t available, frozen cubed butternut squash works just fine.
Ground Turkey: I like using ground turkey for a leaner option, but you can swap it with ground beef or a plant-based meat alternative for a vegetarian version.
Beans: Both black and kidney beans are classics in chili. Feel free to mix it up with pinto beans or even chickpeas if you’re in the mood!
Spices: Chili powder is essential for flavor. If you don’t have it, cumin and paprika can also be combined for a nice kick. Adjust the cayenne pepper for heat according to your taste.
How Do I Perfectly Cook the Butternut Squash in My Chili?
The butternut squash needs to be tender but not mushy. Here’s how to get it just right:
- Cut it into even 1/2-inch cubes to ensure even cooking.
- Cook it with the rest of the ingredients after browning the meat and sautéing the veggies for about 25-30 minutes.
- Keep an eye on it and stir occasionally to avoid sticking. You want it soft enough to blend into the chili but still retaining some shape.
Enjoy the sweet and spicy elements blending together for a delightful bowl of chili!
Butternut Squash Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground turkey (or ground beef or plant-based substitute)
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups low-sodium vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
How Much Time Will You Need?
This butternut squash chili takes about 15 minutes to prepare and 30 minutes to cook. The total time is approximately 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until they are softened and fragrant.
2. Add Garlic and Meat:
Stir in the minced garlic and cook for about 1 minute, just until it becomes fragrant. Then, add the ground turkey to the pot. Break it apart with a spoon as it cooks. Continue cooking until it’s browned and cooked through, which will take about 6-8 minutes.
3. Stir in the Spices:
Once the meat is fully cooked, sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together and let the spices toast for about 1-2 minutes to enhance their flavor.
4. Combine the Main Ingredients:
Add the cubed butternut squash, undrained diced tomatoes, black beans, kidney beans, and the broth into the pot. Stir thoroughly to combine all the ingredients.
5. Let it Simmer:
Bring the chili to a boil, then reduce the heat to low. Allow it to simmer uncovered for about 25-30 minutes. You want the butternut squash to be tender and the chili to thicken. Stir occasionally to ensure it doesn’t stick to the bottom of the pot.
6. Taste and Adjust:
Before serving, taste the chili and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or chili powder depending on your taste preferences.
7. Serve with Toppings:
When you’re ready to serve, ladle the hot chili into bowls. Top with your choice of shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro for added flavor.
Enjoy your cozy, flavorful butternut squash chili! It’s perfect for sharing with family and friends on a chilly evening! 🥣🌶️
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, you can substitute it with acorn squash or even pumpkin. Just make sure to adjust the cooking time if needed, as different squash varieties may cook differently.
How Can I Make This Chili Vegetarian or Vegan?
To make it vegetarian or vegan, simply omit the ground turkey and replace it with additional beans, lentils, or a meat substitute like crumbled tempeh or tofu. Just ensure to maintain the same total volume to keep the chili balanced.
What Can I Do with Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze leftovers for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Add More Vegetables?
Definitely! Feel free to include other vegetables like zucchini, corn, or bell peppers. Just chop them up into small pieces and add them to the chili during the cooking process, keeping an eye on the cooking time to ensure they become tender.