For a vegetarian version, omit the ground meat and add an extra can of black beans or another type of bean, such as kidney beans or pinto beans. Feel free to adjust the amount of chili powder and crushed red pepper to suit your preferred level of spiciness. To deepen the smoky flavor, consider using smoked paprika in addition to or instead of regular chili powder. Leftover chili can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave. Serve with a side of cornbread or tortilla chips for a complete and satisfying meal.
Butternut Squash Chili
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS16
Embrace the essence of autumn with this heartwarming Butternut Squash Chili. A symphony of sweet squash, savory spices, and a hint of smoky fire-roasted tomatoes, this chili offers a delightful and healthy twist on a classic comfort food. Perfect for a cozy night in or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol21 mg
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Fiber16 g
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Protein13 g
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Saturated Fat6 g
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Sodium1154 mg
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Sugar12 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Your Canvas: Gather all your ingredients, ensuring they are prepped and measured for a seamless cooking experience.
02
StepBloom the Aromatics (5-7 minutes): In a 4- to 5-quart Dutch oven, heat olive oil over medium-high heat. Add the chopped yellow onion and tomato paste. Cook, stirring frequently, until the tomato paste deepens in color and the onion becomes tender and slightly translucent. Introduce the minced garlic, stirring until fragrant.
03
StepBuild the Flavor Base (25-30 minutes): Pour in the vegetable broth, then add the chopped green bell pepper, butternut squash cubes, diced tomatoes, and fire-roasted diced tomatoes. Stir in the brown sugar, chili powder, cumin, and crushed red pepper (if using). Bring to a simmer, then reduce heat to medium-low, cover, and let it simmer gently until the squash is tender.
04
StepComplete the Symphony (15 minutes): Add the rinsed and drained black beans and cooked ground meat (if using) to the pot. Cover and continue to simmer until the flavors meld together beautifully. Season to taste with salt and pepper.
05
StepGarnish and Serve: Ladle the chili into bowls and let each person customize their serving with a generous sprinkle of shredded Cheddar cheese, a dollop of sour cream, a scattering of fresh cilantro, a pinch of jalapeño, and a few slices of creamy avocado.
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Wade Rohan
Jun 30, 2025The perfect fall comfort food.
Omer Thiel
Jun 28, 2025I doubled the recipe and froze half for later. Worked great!
Connor Hirthe
Jun 22, 2025I skipped the meat and it was still very filling.
Eve Mclaughlin
Jun 13, 2025Great recipe. I substituted pinto beans for black beans.
Isobel Champlin
Jun 4, 2025I added a can of corn and it was delicious!
Ted Stanton
May 23, 2025This chili is amazing! The butternut squash adds such a nice sweetness.
Edwina Lubowitz
May 21, 2025Easy to make and everyone loved it!
Braden Bogisich
May 16, 2025This is my new go-to chili recipe!