If you’re craving something hearty, comforting, and just a little bit different from your usual chili, then this Chili with Butternut Squash Recipe is exactly what you need. It blends the smoky, spicy goodness of classic chili with the naturally sweet and velvety texture of tender butternut squash, creating a beautiful harmony of flavors and colors that’s as satisfying as it is nourishing. Every spoonful bursts with warmth and depth, thanks to a perfect balance of spices, fresh veggies, and rich beef, making it a fantastic dish for cozy weeknights or feeding a crowd with minimal fuss.
Ingredients You’ll Need
Getting your ingredients together for this Chili with Butternut Squash Recipe is straightforward, and each one plays a crucial role in making this dish flavorful and balanced. From the spicy jalapenos and savory ground beef to the colorful bell peppers and creamy butternut squash, all contribute exciting layers of taste and texture.
- 2 lbs ground beef: The hearty backbone of the chili, providing rich flavor and protein.
- 300 g yellow onion, diced: Adds sweetness and depth when softened during cooking.
- 70 g jalapenos, seeded and chopped: Brings a lively kick without overpowering the dish.
- 171 g bell pepper, diced: Choose vibrant yellow, red, or orange for a burst of color and subtle sweetness.
- 2 garlic cloves, minced (or 1/2 tsp garlic powder): Essential for that aromatic base layer of flavor.
- 28 oz diced tomatoes: Provides body and acidity to balance the richer ingredients.
- 16 oz broth (beef or chicken): Enhances the chili’s warmth and helps blend all flavors together.
- 1 lb diced butternut squash: The star ingredient that adds creaminess and a hint of natural sweetness.
- 2 tbsp chili powder: The spice mix that carries the chili’s signature smoky heat.
- 1 tbsp smoked paprika: Lends a deep, smoky aroma that intensifies the dish.
- 1 tbsp ground cumin: Adds a warm, earthy note that complements the meat and vegetables.
- 2 tsp dried oregano: Brings a subtle herbaceous flavor to round out the spices.
- 1 tsp Kosher salt: Essential for seasoning and enhancing every other ingredient.
- 1/2 tsp cracked black pepper: Gives a subtle heat and flavor lift.
- Optional: 1–2 cans black beans, kidney beans, or pinto beans, drained and rinsed: Adds fiber, texture, and heartiness for bean lovers.
- Optional toppings: Such as shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, or corn chips to personalize your bowl.
How to Make Chili with Butternut Squash Recipe
Step 1: Browning the Ground Beef
Start by heating a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook it until it’s mostly browned. This step builds a rich, meaty foundation for the chili and initiates the development of deep flavors thanks to the Maillard reaction as the beef browns.
Step 2: Sautéing the Veggies
Next, toss in the diced yellow onion, jalapenos, and bell pepper directly into the pot with the beef. Cook everything together for about 4 to 5 minutes until the onions become soft and translucent, which mellows their sharpness and sweetens the chili naturally. Then add minced garlic and stir for another 30 seconds to infuse the mixture with its bright aroma without letting it burn.
Step 3: Adding Spices and Main Ingredients
Sprinkle the chili powder, smoked paprika, ground cumin, dried oregano, Kosher salt, and black pepper over the meat and vegetable mixture. Stir thoroughly to evenly coat everything in those warm spices. Then pour in the diced tomatoes, broth, and cubed butternut squash. If using beans, add them now too. Bring the pot to a low boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 10 to 15 minutes until the butternut squash becomes fork-tender, and the flavors meld into a fragrant, comforting chili.
Step 4: Final Seasoning and Serving
Give your chili a taste and adjust the seasoning if necessary—adding a pinch more salt or pepper can make a huge difference. Now it’s ready to be ladled into bowls and topped with your favorite garnishes. This chili is also scrumptious served alongside Brown Butter Buttermilk Skillet Cornbread for a complete meal that will keep everyone coming back for seconds.
How to Serve Chili with Butternut Squash Recipe
Garnishes
Garnishes are where you can have a lot of fun with this chili. Think shredded sharp cheddar or Monterey Jack cheese melting over the top, a generous dollop of cool sour cream to contrast the heat, or fresh herbs like cilantro to brighten every bite. Adding sliced avocado or pickled jalapenos can upgrade your bowl with creamy or tangy pops of flavor, while crunchy corn chips offer a satisfying textural contrast.
Side Dishes
This chili shines when paired with sides that enhance its hearty character. Classic cornbread, especially something buttery and tender like Brown Butter Buttermilk Skillet Cornbread, is a match made in heaven. Alternatively, steamed rice or warm tortillas can help soak up every bit of the delicious sauce. Even a crisp green salad can add a refreshing balance to the rich, spiced chili.
Creative Ways to Present
For a crowd-pleasing presentation, consider serving this chili in bread bowls made from crusty sourdough or hollowed-out small pumpkins during fall gatherings. Or, layer it over baked potatoes for an all-in-one meal. You could also use it as a filling for stuffed peppers or enchilada casserole to mix things up while still highlighting the chili’s wonderful blend of flavors.
Make Ahead and Storage
Storing Leftovers
This Chili with Butternut Squash Recipe keeps beautifully for up to 4 days in the refrigerator when stored in an airtight container. The flavors will deepen overnight, making your leftovers even more delicious. Just make sure to cool it completely before refrigerating to maintain the best texture and safety.
Freezing
If you want to enjoy this chili later, it freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty resealable bags, making sure to leave some room for expansion. It will stay fresh for up to 3 months. When thawed, the butternut squash maintains its lovely texture and the chili retains its rich flavor.
Reheating
Reheat your leftover chili gently in a pot over medium heat, stirring occasionally until hot throughout. You can add a splash of broth or water if it seems too thick. Alternatively, microwave individual portions in a microwave-safe dish, covering loosely, and stirring halfway to ensure even heating.
FAQs
Can I make this chili vegetarian?
Absolutely! You can swap out the ground beef for hearty vegetables like mushrooms or add extra beans for protein. Using vegetable broth instead of beef or chicken broth will keep it vegetarian-friendly without sacrificing flavor.
What if I don’t have butternut squash?
While butternut squash adds a lovely sweetness and texture, you can substitute with sweet potatoes or pumpkin if that’s what you have on hand. They’ll provide a similar creaminess and subtly sweet flavor that works beautifully in this chili.
How spicy is this recipe?
This chili has a gentle to moderate heat level thanks to the jalapenos and chili powder. If you prefer it milder, reduce or omit the jalapenos. For those who love more heat, feel free to add extra jalapenos or a dash of your favorite hot sauce.
Can I prepare this in a slow cooker?
Yes! Brown the meat and sauté the vegetables first to build flavor, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the butternut squash is tender and the flavors meld together beautifully.
Is this chili good for meal prepping?
Definitely! The Chili with Butternut Squash Recipe is perfect for meal prepping because it holds up well in the fridge and freezer. Portion it out for grab-and-go lunches or easy dinners during the week, and enjoy a nutritious and satisfying meal anytime.
Final Thoughts
There’s something truly special about a bowl of chili that’s both comforting and packed with delicious surprises like tender butternut squash. This Chili with Butternut Squash Recipe is a wonderful twist on a classic that I hope you’ll enjoy making and sharing as much as I do. Whether for a family dinner or casual get-together, it’s sure to become a new favorite that warms hearts and fills bellies.
Print
Chili with Butternut Squash Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup / Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Chili with Butternut Squash combines rich ground beef with sweet, tender butternut squash and a flavorful mix of spices. Enhanced with diced tomatoes, jalapenos, and bell peppers, this comforting chili simmers to perfection in a pot, offering a delicious and warming meal that’s perfect for any season. Optional beans and toppings allow for customization, making it a versatile dish that pairs wonderfully with cornbread.
Ingredients
Meat and Vegetables
- 2 lbs ground beef
- 300 g (1 medium) yellow onion, diced
- 70 g (about 2 large) jalapenos, seeded and chopped
- 171 g (about 1 large) bell pepper, diced (yellow, red, or orange)
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 lb diced butternut squash (fresh or frozen)
Liquids and Canned Goods
- 28 oz (1 large can) diced tomatoes
- 16 oz (2 cups) broth (beef or chicken)
- Optional: 1–2 (15 oz) cans black beans, kidney beans, or pinto beans, drained and rinsed
Spices and Seasonings
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
Optional Toppings
- Shredded cheese
- Sour cream
- Green or red onion
- Cilantro
- Avocado
- Pickled jalapenos
- Hot sauce
- Corn chips
Instructions
- Brown the ground beef: In a large soup pot or Dutch oven, heat over medium-high and brown the ground beef until nearly cooked through, ensuring it is broken up into small pieces for even cooking.
- Cook vegetables with beef: Add the diced yellow onion, chopped jalapenos, and diced bell pepper directly into the pot with the beef. Cook for 4 to 5 minutes until the onion is soft and translucent. Then add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
- Add spices and liquids: Stir in chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and cracked black pepper until evenly combined. Pour in the diced tomatoes, broth, and add the diced butternut squash. If using beans, add them now. Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a low boil, then reduce the heat to a simmer. Let it cook gently for 10 to 15 minutes or until the butternut squash is tender when pierced with a fork and the chili is fragrant with melded flavors.
- Adjust seasoning and serve: Taste the chili and adjust salt and pepper if needed. Serve warm topped with your choice of optional toppings such as shredded cheese, sour cream, cilantro, or corn chips. Enjoy alongside brown butter buttermilk skillet cornbread for a complete meal.
Notes
- Ground beef can be substituted with ground turkey or plant-based alternatives for different dietary preferences.
- The jalapenos can be adjusted for heat level; leave seeds for extra spice or omit for mild flavor.
- Fresh or frozen butternut squash both work well; just ensure it’s diced into uniform pieces for even cooking.
- Beans are optional but add extra protein and fiber, making the chili more filling.
- This chili pairs excellently with cornbread or crusty bread.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
