This hearty butternut squash chili is a warm hug in a bowl! It’s packed with sweet squash, beans, and plenty of spices to keep it interesting.
If you think chili is just meat and tomatoes, this recipe says, “Think again!” I love serving it with some crusty bread for a cozy meal on cold days. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish. It brings sweetness and a creamy texture. If you can’t find it, you can use sweet potatoes or pumpkin as good alternatives.
Ground Beef/Turkey: I like using ground beef for its flavor, but ground turkey is a leaner choice. For a vegetarian option, try using lentils or quinoa instead.
Canned Beans: Black beans and kidney beans offer great texture and protein. Feel free to swap in pinto beans or chickpeas if you prefer. Just make sure to rinse them well!
Spices: Chili powder, cumin, and paprika give depth to the chili. You can adjust these based on your taste or use a pre-mixed chili seasoning for convenience.
Broth: I recommend vegetable broth for a lighter version or beef broth for a richer flavor. If you want to avoid sodium, look for low-sodium options!
How Do I Get the Best Flavor from My Chili?
The key to an excellent chili lies in layering your flavors. Start with sautéing your onions and garlic—this builds a flavorful base. Here’s how to do it right:
- Heat olive oil in your pot over medium heat.
- Add diced onion and cook until soft (about 5 minutes).
- Next, add minced garlic and cook just until fragrant—don’t let it burn!
- Add spices after browning the meat to toast them, enhancing their flavor.
Lastly, let your chili simmer uncovered so it can thicken, allowing the flavors to meld. Taste as you go to find the perfect seasonings for your palate!
How to Make Butternut Squash Chili
Ingredients You’ll Need:
For the Chili:
- 1 medium butternut squash (about 2-3 cups), peeled and cubed
- 1 lb ground beef (or turkey)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Garnish:
- Sour cream or Greek yogurt
- Fresh cilantro leaves
Time Needed:
This hearty butternut squash chili will take about 15 minutes for prep and around 40 minutes to cook. So, you’re looking at about 55 minutes total for a delicious meal that’s perfect for cozy nights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another 1 minute, just until fragrant.
2. Brown the Meat:
Add the ground beef or turkey into the pot. Break it up with a spoon as it cooks, letting it brown completely. If there’s excess fat, feel free to drain some off before moving to the next step.
3. Spice It Up:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), and a pinch of salt and black pepper. Cook this mixture for about 1-2 minutes to really bring out the flavors of the spices.
4. Add the Main Ingredients:
Now, it’s time to add the cubed butternut squash, diced tomatoes (including all the juices), black beans, kidney beans, and broth. Stir everything together, making sure all the ingredients are combined well.
5. Simmer the Chili:
Bring the chili to a boil! After that, reduce the heat and let it simmer uncovered for about 30-40 minutes. You want the squash to be tender and the chili to get thick and rich. Stir occasionally and feel free to adjust the heat level by adding more spices if desired.
6. Final Touches:
Once it’s done cooking, taste and adjust the seasonings as needed. To serve, ladle the chili into bowls and garnish with a dollop of sour cream or Greek yogurt and fresh cilantro leaves on top.
Enjoy this rich, comforting chili with the sweet butternut squash perfectly balancing the robust spices and hearty beans!
Can I Use Fresh Butternut Squash Instead of Canned?
Absolutely! Fresh butternut squash is recommended as it gives the chili a wonderful texture and flavor. Just make sure to peel and cube it before adding it to the pot, and keep in mind it will take some time to cook until tender.
How Can I Make This Chili Vegetarian?
Simple! Just swap the ground beef or turkey for a plant-based protein, like lentils, quinoa, or even more beans. Use vegetable broth instead of beef broth, and you’ve got a delicious vegetarian version!
How Do I Store Leftovers?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage; just make sure to leave some space in the container as it will expand when frozen!
Can I Adjust the Spice Level?
Definitely! To control the heat, you can reduce or omit the cayenne pepper, or go for a milder chili powder. You can also add more spices incrementally and taste as you go to find the perfect balance for your taste buds!
