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Butternut Squash Chili

Butternut Squash Chili

The ultimate comfort food, Butternut Squash Chili is hearty, warm, and brimming with flavor. This easy weeknight dinner brings together the sweetness of butternut squash and the richness of spices for a deliciously satisfying meal. Perfect for cozy nights in or gatherings with friends!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 pound ground beef
  • 3 tablespoons tomato paste
  • 2 bell pepper, seeded and chopped
  • 2.5 cups tomato sauce
  • 1.5 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
  • 0.5 teaspoon ground black pepper
  • Optional toppings: diced avocado, sour cream, or red pepper flakes

Equipment

  • Cutting Board
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Peeler

Method
 

  1. 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.
  2. 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.
  3. 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.