Butternut Squash Chili
There’s something incredibly comforting about a warm bowl of chili, especially when the weather turns crisp and cool. That’s why I love making my Butternut Squash Chili during fall. It’s one of those recipes that fills your home with inviting aromas and brings family and friends together. I still remember the first time I made this dish for a gathering. The leaves were falling outside, and I decided to host a cozy dinner. I wanted something hearty yet unique, and that’s when I stumbled upon the idea of adding butternut squash to my classic chili recipe. The result? A delightful blend of flavors that left everyone wanting more!
Recipe Snapshot
35 mins
10 mins
25 mins
Easy
320 kcal
22 g
Keto, Gluten-Free, Low FODMAP
12 g
Cutting Board, Wooden Spoon, Oven, Chef’s Knife, Peeler
Why You’ll Love This Butternut Squash Chili
Comforting and Hearty
First and foremost, this Butternut Squash Chili is the epitome of comfort food. The combination of ground beef and butternut squash creates a heartiness that warms you from the inside out. When you take that first spoonful, you immediately feel a wave of coziness wash over you.
Perfectly Spiced
What sets this chili apart from traditional recipes is the blend of spices. The chili powder, ground cumin, and dried oregano create a depth of flavor that’s simply irresistible. You’ll find that the spices complement the sweetness of the butternut squash beautifully, making every bite a little adventure.
Easy to Customize
I love that this recipe is incredibly flexible. Whether you’re a meat-lover or prefer a vegetarian approach, the Butternut Squash Chili can easily adapt. You can swap the ground beef for vegetable broth and beans, or even go for a whole 30 option by omitting the beans entirely. No matter how you choose to make it, the dish remains a crowd-pleaser.
Great for Meal Prep
This chili is perfect for making ahead of time. I often prepare a big batch on the weekend and store it in the fridge. The flavors deepen as it sits, and when I heat it up for lunches or quick dinners during the week, it tastes even better!
Seasonal Delight
Nothing screams fall more than butternut squash. This recipe takes advantage of the season’s bounty and provides a colorful addition to your table. As the weather cools down, this chili perfectly matches the autumn vibe with its rich orange hue and warm spices.
Shopping List for Butternut Squash Chili
Gathering fresh ingredients is one of the best parts of cooking. For this Butternut Squash Chili, you’ll need a variety of flavors that work harmoniously together. Each ingredient plays a key role in building the dish’s flavor profile, from the sweetness of the squash to the robust spices. Let’s dive into what you’ll need!
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 pound ground beef
- 3 tablespoons tomato paste
- 2 bell peppers, seeded and chopped
- 2 1/2 cups tomato sauce
- 1 1/2 cups chicken stock or broth
- 2 cups cooked pinto beans, or 2 (14.5 ounce) cans pinto beans, rinsed and drained
- 1 medium butternut squash, peeled and cubed into ½ inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Optional toppings: diced avocado, sour cream, or red pepper flakes
Directions for Butternut Squash Chili
Cooking this Butternut Squash Chili is a straightforward process that anyone can master. You’ll find yourself enjoying the rhythm of chopping, stirring, and tasting along the way. Let’s get started!
- Drizzle olive oil into a Dutch oven set over medium heat. Let it warm up for a minute, and then add the onion and garlic. Sauté for about 2 minutes until the onions become translucent and fragrant. You want them soft but not browned.
- Next, stir in the chili powder, ground cumin, and dried oregano. Allow the spices to bloom for about a minute, which will enhance their flavors and aromas. This step is crucial for building the flavor base of your chili.
- Now it’s time to add in the ground beef. Cook it until browned, which should take about 5 to 7 minutes. Make sure to break it up into smaller pieces with your cooking spoon. Once browned, drain any excess drippings to keep the chili from becoming greasy.
- Stir in the tomato paste next. This will deepen the chili’s color and flavor, giving it that rich tomato base we all love. Mix well and let it cook together for about 2 minutes.
- Add the chopped bell peppers, tomato sauce, chicken stock, and pinto beans. Stir everything together, ensuring that all ingredients are well combined.
- Now, it’s time to introduce the butternut squash into your pot. Make sure to cube them into even pieces so they cook uniformly. Add in the salt and black pepper at this stage.
- Bring the mixture to a gentle simmer. Lower the heat and cover the pot. Let it bubble away for about 20 minutes, stirring occasionally. This will allow the flavors to meld and the butternut squash to become tender without falling apart.
- After 20 minutes, taste your chili and adjust seasoning as needed. You may want to add more salt, pepper, or even a pinch of extra chili powder if you prefer a spicier kick!
- Once everything is cooked to perfection, serve the chili hot. Top each bowl with optional toppings like diced avocado, a dollop of sour cream, or a sprinkle of red pepper flakes to enhance the flavor. Enjoy!
Things Worth Knowing
- Choosing the Right Squash: When selecting your butternut squash, look for ones that are firm, with a smooth, unblemished skin. This ensures that it’s ripe and sweet.
- Cooking Techniques: If you’re short on time, consider cubing the butternut squash and roasting it before adding it to the chili. This adds another layer of flavor.
- Leftovers: This chili tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days.
- Spice Level: Adjust the spice level by adding more or less chili powder based on your preference. Don’t be shy to experiment!
Helpful Hints
When making this Butternut Squash Chili, keep these tips in mind to elevate your cooking experience:
- Storage: Store leftovers in an airtight container in the fridge. They can last up to 3 days, but you might find they taste even better the next day!
- Freezing: You can prepare this chili ahead of time and freeze it for up to 3 months. Just remember to stop cooking before the butternut squash becomes tender to prevent mushiness.
- Pairing: This chili pairs well with cornbread or over a bed of rice. Consider serving it alongside a fresh salad for a complete meal.
- Adjusting Ingredients: If you’re looking for a lighter version, try reducing the amount of ground beef and increasing the pinto beans or adding more vegetables.
- Garnishing: Don’t forget the garnishes! They can truly elevate your dish. Consider toppings like chopped cilantro, lime wedges, or shredded cheese if you like.
What to Pair With Butternut Squash Chili
This Butternut Squash Chili is a versatile dish that can be served in various ways to fit any occasion. Here are some ideas to elevate your meal:
- Serve with Cornbread: A slice of warm cornbread is the perfect complement to the hearty flavor of chili. The sweetness of cornbread balances the spiciness beautifully.
- Ideal for Gatherings: This dish is perfect for family gatherings or potlucks. It makes a large batch and is easy to keep warm in a slow cooker, allowing guests to serve themselves.
- Pair with Rice: For a more filling option, serve the chili over a bed of rice. This not only adds texture but also helps soak up all the delicious flavors.
- Fresh Salads: Accompany your chili with a fresh garden salad. The crispness of the salad will provide a delightful contrast to the warmth of the chili.
- Seasonal Appeal: Make this dish for fall festivals or Thanksgiving dinners. It brings a cozy, comforting touch to your holiday table.
FAQ
Conclusion
The Butternut Squash Chili stands out as a unique twist on a classic dish, perfect for chilly evenings and gatherings. Its heartiness and flavor make it a favorite for anyone seeking comfort in a bowl. I encourage you to try making it yourself; you’ll love how easy it is to prepare and how much joy it brings to your table. Enjoy every spoonful!
Butternut Squash Chili
Ingredients
Equipment
Method
- Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, ground cumin, and dried oregano and sauté the onions until tender, about 2 minutes.
- Stir in the ground beef and cook until browned. Drain away any excess drippings and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, butternut squash, salt, and pepper.
- Cook, stirring occasionally until the chili is thickened and the butternut squash is tender but not falling apart, about 20 minutes.
Notes
- Special Dietary Changes: If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo, Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping. If you are vegetarian, simply omit the ground beef or turkey and swap the chicken stock for vegetable broth instead and omit the optional sour cream topping.
- Make-Ahead: This chili recipe is a great make-ahead dish! Reduce the cooking time and stop cooking before the butternut squash reaches tenderness. Allow to cool and store in the refrigerator. To serve, reheat over medium heat, cooking until the butternut squash is tender. This prevents the butternut squash from overcooking or becoming mushy.
- Freezer Friendly: Prepare the chili as directed, stopping the cooking time before the butternut squash becomes tender. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout and the butternut squash is tender.
