This cozy butternut squash chili is a warm hug in a bowl! Packed with sweet squash, hearty beans, and tasty spices, it’s both filling and friendly to your tummy.
Plus, it’s super easy to make! I love enjoying it with some crunchy bread on the side. Who doesn’t like a good chili while binge-watching their favorite show? 🌶️
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, bringing sweetness and a creamy texture. If you can’t find it, pumpkin or sweet potatoes are great alternatives with similar flavors and textures.
Ground Turkey or Beef: This adds protein but can be omitted for a vegetarian version. Plant-based meat or additional beans (like kidney beans or pinto beans) can be great substitutes.
Beans: Black beans are wonderful, but you could swap them for chickpeas or cannellini beans if you prefer a different taste or texture.
Spices: The spice mix is vital for flavor. If you don’t have smoked paprika, regular paprika can work, though the smoky flavor will be missed. Adjust the cayenne for your heat preference.
How Do I Cook the Perfect Butternut Squash?
Preparing butternut squash might seem tricky, but it’s easy once you get the hang of it. The key is to peel it properly and cut it safely. Here’s a quick way to do it:
- Slice the squash in half lengthwise and scoop out the seeds.
- Stand each half upright and peel the skin with a sharp vegetable peeler or a knife. It’s easier that way!
- Cut it into 1/2-inch cubes—this size helps it cook perfectly in the chili.
For added convenience, you can also find pre-cut butternut squash in stores. It saves time and is still delicious!
What’s the Best Way to Build Flavor in My Chili?
Building flavor is all about layering your ingredients. Start by cooking the onions and garlic in olive oil until they’re soft. This releases their natural sweetness. Then, toasting the spices in the pan for a minute helps to release their oils, enhancing their flavor. Don’t rush this process—it makes a big difference!
Butternut Squash Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef (optional, can omit or substitute with plant-based meat)
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Garnishes: shredded cheddar cheese, sliced green onions, fresh cilantro, sour cream or Greek yogurt
Time Needed:
This delicious butternut squash chili will take you about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at approximately 40 minutes of time before you can enjoy a warm and comforting bowl of chili.
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Sauté for about 5 minutes until the onion is softened and translucent. Then, stir in the minced garlic and cook for another 1-2 minutes until you can smell the lovely aroma.
2. Brown the Meat (Optional):
If you’re using ground turkey or beef, add it to the pot now. Break it apart with a spoon as it cooks, and let it brown until fully cooked through. If there’s any excess fat, carefully drain it out so your chili isn’t too greasy.
3. Toast the Spices:
Next, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you want some heat), salt, and pepper. Stir everything together and cook for about a minute to let those spices toast and release their flavors.
4. Combine the Ingredients:
Now it’s time for the star of the dish! Add the cubed butternut squash, drained black beans, diced tomatoes (juice included), tomato paste, and broth. Mix well to ensure everything is combined.
5. Simmer and Cook:
Bring the chili to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the butternut squash is tender. Stir occasionally, so it doesn’t stick to the pot.
6. Adjust and Serve:
Once the squash is cooked, taste your chili and adjust the seasoning with extra salt, pepper, or chili powder if needed. When everything tastes just right, ladle the chili into bowls. Top with shredded cheddar cheese, green onions, fresh cilantro, and a dollop of sour cream or Greek yogurt if you like. Enjoy your hearty bowl of warmth!
Can I Use Frozen Butternut Squash in This Recipe?
Absolutely! If using frozen butternut squash, there’s no need to thaw it first. Just add it to the pot. You may need to extend the simmering time by a few extra minutes to ensure it’s tender.
Can I Make This Chili Spicy?
Yes, to add some heat, increase the cayenne pepper amount or include diced jalapeños or chopped serrano peppers when you add the garlic. You can adjust the spice level to fit your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili in freezer-safe containers for up to 3 months. Just thaw it overnight in the fridge before reheating.
Can I Add Other Vegetables to the Chili?
Definitely! Feel free to customize your chili by adding bell peppers, zucchini, or corn. Just make sure to adjust the cooking time, as some vegetables may require less time to cook!
