Butternut Squash Chili Recipe

If you’re looking for a cozy meal that combines warmth, spice, and a touch of sweetness, this Butternut Squash Chili Recipe is exactly what you need. It brilliantly blends tender butternut squash with robust spices and ground beef, creating a rich, hearty chili that’s perfect for any chilly evening.

Why You Should Make This Recipe

Balanced Flavors that Comfort: The sweetness of butternut squash contrasts beautifully with the smoky spices and savory beef, delivering a satisfying taste in every bite.
Nutritious and Filling: Packed with veggies and lean protein, this chili nourishes you while keeping hunger at bay.
Perfect for Any Occasion: Whether it’s a weeknight dinner or a casual gathering, this chili impresses with its enticing aroma and flavor.
Easy to Customize: You can adjust the spice level or swap ingredients for your dietary needs without losing any of the chili’s character.

Ingredients & Substitutions

We’re working with simple, wholesome ingredients that come together harmoniously. Each one adds depth: the butternut squash for creaminess and natural sweetness, aromatic spices for warmth, and fresh veggies for texture and color.

• Extra virgin olive oil: A healthy fat that’s perfect for sautéeing the veggies and developing flavors.
• Celery and red onions: These create a savory base, providing crunch and subtle sweetness.
• Garlic: Adds that irresistible punch of aroma and flavor.
• Extra-lean ground beef: Keeps the chili hearty without being greasy.
• Spices (red pepper flakes, cumin, paprika, coriander, onion & garlic powder): These combine to give your chili its signature warming and smoky note.
• Red bell peppers: Add freshness and a pop of color.
• Butternut squash: The star of the dish, providing sweetness and a creamy texture when cooked down.
• Diced tomatoes and tomato sauce: Offer acidity and body for the chili base.
• Chicken broth: Keeps the chili moist and helps balance thickness.
• Fresh cilantro: A bright, herbaceous finish to garnish and lighten the rich stew.

How to Make Butternut Squash Chili Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large Dutch oven over medium-high heat. Toss in diced celery and chopped red onions, letting them soften and turn fragrant for about 3 minutes. Add minced garlic and stir for another 30 seconds to awaken those wonderful aromas that lay the flavorful foundation of your chili.

Step 2: Brown the Beef

Next, add the extra-lean ground beef to the pot. Break it apart with a wooden spoon and cook thoroughly until no pink remains, roughly 5 minutes. This step infuses the dish with richness and creates a satisfying meaty texture that pairs perfectly with the sweetness of the butternut squash.

Step 3: Add the Spices

This is where the magic happens. Sprinkle in red pepper flakes, ground cumin, paprika, coriander, onion powder, garlic powder, plus salt and pepper to taste. Stir everything together well, allowing the spices to coat the beef and veggies – this deepens the flavor profile wonderfully.

Step 4: Add the Vegetables and Liquids

Now, toss in the chopped red bell peppers, butternut squash cubes, canned diced tomatoes with their juice, tomato sauce, and chicken broth. Stir to combine, then bring the chili to a boil. Once boiling, cover and reduce the heat to a gentle simmer—let this hearty pot work its magic for 30 to 40 minutes until the squash is tender and flavors meld beautifully.

How to Serve Butternut Squash Chili Recipe

Garnishes

Fresh chopped cilantro is the perfect finishing touch, bringing a burst of freshness and a pop of green that brightens every spoonful of this hearty chili. You can also offer sour cream or shredded cheese on the side for those who enjoy a creamy or melty contrast.

Side Dishes

This chili pairs wonderfully with warm cornbread or crusty bread to soak up all that delicious sauce. A simple green salad or roasted veggies would also complement it nicely, balancing out the richness of the chili.

Creative Ways to Present

For a fun twist, serve the chili in hollowed-out mini pumpkins or squash bowls for a charming autumnal presentation. You can also top it with crunchy toasted pepitas or a drizzle of avocado crema to surprise your guests with delightful textures and flavors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Butternut Squash Chili in an airtight container in the refrigerator for up to 5 days. This not only preserves the freshness but allows the flavors to deepen even more.

Freezing

This chili freezes beautifully for up to 3 months. Just be sure to leave some space in the container when freezing, as the liquid will expand. When ready, thaw in the fridge overnight for best results.

Reheating

Reheat your chili gently on the stove over medium heat or in the microwave, stirring occasionally so it heats evenly without sticking. You might want to add a splash of broth or water if it’s thickened too much.

FAQs

Final Thoughts

This Butternut Squash Chili Recipe is the kind of meal you’ll want to make again and again—not just because it’s comforting and delicious, but because it brings warmth and joy to your table. Give it a try soon, and let it become one of your new favorites that you can share with friends and family.

Butternut Squash Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 98 reviews

• Author: Susan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

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Description

A hearty and flavorful Butternut Squash Chili combining lean ground beef, aromatic spices, and tender butternut squash simmered to perfection for a comforting meal perfect for cooler weather.

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Ingredients

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Vegetables and Aromatics

• 2 tablespoons extra virgin olive oil
• ½ cup celery, diced
• ½ cup red onions, chopped
• 2 cloves garlic, minced
• ½ cup red bell peppers, chopped
• 2½ cups butternut squash, diced
• 2 cups diced tomatoes with juice (canned or fresh)

Meat

• 1 pound extra-lean ground beef

Liquids

• 1 cup tomato sauce
• 1 cup chicken broth (more if you prefer a thinner chili)

Spices and Seasonings

• 2 teaspoons red pepper flakes or 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Garnish

• Fresh cilantro, chopped, for garnishing

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Instructions

1. Heat the Olive Oil: In a large Dutch oven or heavy pot, heat the extra virgin olive oil over medium-high heat until shimmering.
2. Sauté Vegetables: Add diced celery and chopped red onions to the pot. Sauté for about 3 minutes until softened. Then add minced garlic and sauté for an additional 30 seconds until fragrant.
3. Cook the Ground Beef: Add the extra-lean ground beef to the pot. Break it up with a wooden spoon and cook until the beef is completely browned and cooked through, approximately 5 minutes.
4. Add Spices: Stir in red pepper flakes (or chili powder), ground cumin, paprika, ground coriander, onion powder, garlic powder, salt, and pepper. Mix thoroughly to evenly coat the beef and vegetables with the spices.
5. Add Remaining Ingredients: Mix in the chopped red bell peppers, diced butternut squash, diced tomatoes with juice, tomato sauce, and chicken broth. Stir well to combine all ingredients.
6. Simmer the Chili: Bring the mixture to a boil, then cover with a lid and reduce heat to simmer. Let it cook gently for 30 to 40 minutes, until the butternut squash is tender and the flavors are well melded.
7. Serve: Ladle the chili into bowls and garnish each serving with freshly chopped cilantro. Enjoy warm.

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Notes

• If you find cutting the butternut squash challenging, microwave the whole squash for a few minutes to soften it, making it easier to dice.
• Try to dice the butternut squash into uniform pieces to ensure even cooking throughout the chili.
• Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
• To reheat, warm the chili in the microwave or on the stovetop, stirring frequently to prevent sticking due to its thickness.
• For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Leave some room at the top of the container to allow for liquid expansion during freezing.