butternut squash chili recipe

Written BySheba G Updated On
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The Best butternut squash chili recipe

I have been making butternut squash chili for years, and it’s a recipe that never fails to impress my family. The first time I made it, I was surprised by how much my kids loved it.

They would eat it for days, and I would have to make more just to keep up with their demand. The best part about this recipe is that it’s incredibly easy to make and requires very little effort.

Simply roast the butternut squash in the oven until it’s tender, then let it cool before blending it into a smooth puree. This puree is then added to a pot of simmering chili, along with some ground beef or turkey and a blend of spices.

The result is a hearty, comforting meal that’s perfect for a chilly fall or winter evening. I love how the sweetness of the squash pairs with the richness of the meat, creating a truly unique flavor experience.

My family loves how easy it is to reheat this recipe for a quick weeknight dinner or as a side dish for weekend gatherings. This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Butternut Squash Chili

4.6 from 887 votes

A hearty and flavorful chili featuring tender butternut squash, black beans, and kidney beans in a smoky tomato broth. This vegetarian dish is perfect for a cozy weeknight dinner and is packed with warming spices.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chili

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
2 cups vegetable broth
1 tablespoon tomato paste
Salt and black pepper to taste
Fresh cilantro for garnish (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2Add the cubed butternut squash and cook, stirring occasionally, for 5 to 7 minutes until the edges begin to brown and soften slightly.
3Reduce the heat to medium and add the diced onion and red bell pepper.
4Cook for 4 to 5 minutes, stirring frequently, until the vegetables are softened and the onion becomes translucent.
5Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper if using.
6Cook for 1 minute until fragrant, stirring constantly to prevent the spices from burning.
7Add the fire-roasted diced tomatoes with their juices, tomato paste, vegetable broth, black beans, and kidney beans.
8Stir well to combine all ingredients.
9Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes.
10Stir occasionally and cook until the butternut squash is tender when pierced with a fork and the chili has thickened slightly.
11Season the chili with salt and black pepper to taste.
12Serve hot, garnished with fresh cilantro if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 55g🥦Dietary Fiber: 14g🍬Sugars: 10g🥩Protein: 12g

📝Notes

For a spicier chili, add an extra 1/2 teaspoon of cayenne pepper or a chopped jalapeno with the onions. This chili can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.

Watch Video Of How Butternut Squash Chili Works

This butternut squash chili recipe has become a staple in our household because of its ease of preparation and delicious flavor. It’s perfect for weeknight dinners or as a side dish for weekend gatherings.

We like to serve it over rice or with some crusty bread on the side. You can also store any leftovers in an airtight container in the fridge for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About Butternut Squash Chili

Q: What type of squash is best for this recipe?

Butternut squash is the best type of squash to use in this recipe because of its sweet and nutty flavor.

Q: Can I use ground pork instead of beef?

Yes, you can use ground pork instead of beef if you prefer. Just be aware that pork will give your chili a slightly different flavor profile than beef.

Q: How long does the chili take to cook?

The chili takes about 30 minutes to an hour to cook, depending on how long you let it simmer.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker if you prefer. Simply brown the meat and cook the onions before adding them to the slow cooker with the rest of the ingredients.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because it contains ground beef or turkey. However, you can easily modify the recipe to be vegetarian-friendly by substituting the meat with additional vegetables or beans.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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