This Butternut Squash Chili is a cozy, warm dish that’s perfect for chilly days. It’s packed with hearty butternut squash, beans, and spices that make each spoonful so tasty!
Honestly, who knew veggies could taste this good? I love how the sweetness of the squash balances the spices. Serve it with some bread, and you’ve got a comforting meal that feels like a hug!
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient that gives the chili its rich flavor and sweetness. If you can’t find butternut squash, sweet potatoes or pumpkin work great as substitutes. They also add a nice sweetness!
Beans: Black and kidney beans boost the protein and fiber in this dish. You can swap them for any beans you like—pinto, cannellini, or even chickpeas would be delicious.
Ground Turkey/Chicken: Using ground turkey or chicken adds heartiness. For a vegetarian option, you can skip this entirely, or use lentils or a meat substitute like crumbled tempeh or textured vegetable protein for added texture.
Spices: Chili powder really brings flavor. If you’re short on spices, use taco seasoning for a quick shake-up or switch out smoked paprika for regular paprika if that’s what you have.
How Do I Make Sure My Chili Is Full of Flavor?
Building flavor is key to a great chili! Start by taking your time when cooking the onions—let them soften fully to bring out their sweetness. Then, bloom the spices in the oil with the veggies. This small step really enhances the taste!
- Cook the onions in a bit of olive oil until they’re soft and slightly golden.
- Add garlic and bell pepper and cook until fragrant—about 2 minutes.
- Stir in the spices and let them cook for a minute to release their oils before adding the squash and beans.
Lastly, don’t forget to adjust seasoning at the end and add that lime juice! It brightens the flavors and adds a fresh touch to the chili.
How to Make Butternut Squash Chili
Ingredients You’ll Need:
For the Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 lb (about 450g) butternut squash, peeled and cubed
For the Beans and Tomatoes:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
For the Broth and Meat (Optional):
- 2 cups vegetable or chicken broth
- 1 lb ground turkey or chicken (optional; can omit for vegetarian)
For the Spices:
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
For Finishing Touches:
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Green onions, sliced for garnish
- Shredded cheddar cheese for topping
- Sour cream or Greek yogurt for topping
- Lime wedges for serving
How Much Time Will You Need?
This Butternut Squash Chili takes about 15 minutes to prepare and around 30 minutes to cook. So, set aside about 45 minutes total to whip up this delicious and hearty meal!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 3-4 minutes, until they become soft and translucent.
2. Add Flavor Boosters:
Stir in the minced garlic and diced red bell pepper. Cook these for another 2 minutes until you can really smell the garlic and pepper.
3. If Using Meat, Add It Now:
If you’re including ground turkey or chicken, add it to the pot now. Use a spoon to break it up as it cooks. Cook it thoroughly until browned, about 6-8 minutes.
4. Spice It Up:
Once the meat is cooked, add the chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Stir it well to coat everything evenly with the spices. This is where the magic begins!
5. Add the Good Stuff:
Next, toss in the cubed butternut squash, black beans, kidney beans, diced tomatoes (including their juices), and the broth. Mix everything together to combine all the flavors.
6. Bring to a Boil and Simmer:
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, or until the butternut squash is tender and the chili has thickened up a bit.
7. Final Seasoning Touches:
Give the chili a taste and adjust the seasoning with more salt, pepper, or cayenne if you like it spicier. Don’t forget to stir in the lime juice right at the end to brighten up all those flavors!
8. Serve It Up:
Serve the chili hot in bowls. Top it off with some shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and sprinkle with fresh cilantro and sliced green onions.
9. Enjoy with Accents:
Add lime wedges on the side for a little extra zing. Enjoy your hearty, vibrant chili that perfectly balances sweet butternut squash and bold spices!
Can I Use Frozen Butternut Squash in This Recipe?
Absolutely! If you have frozen butternut squash, there’s no need to thaw it first. Just add it directly to the pot with the beans and tomatoes. You may need to extend the cooking time by a few minutes to ensure it becomes tender.
How Can I Make This Chili Vegetarian or Vegan?
It’s easy! Simply omit the ground turkey or chicken and use vegetable broth instead of chicken broth. You might also consider adding more beans or some lentils for added protein and texture.
Can I Make This Chili Spicier?
Yes! You can increase the heat by adding more cayenne pepper or some chopped fresh jalapeños while cooking. If you prefer a milder chili, reduce the cayenne or use a milder chili powder.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You can also freeze leftovers for up to 3 months—just let it thaw in the fridge overnight before reheating.