There’s nothing quite like the first crisp evening of fall, when leaves crunch underfoot and the whole world seems to wrap itself in a cozy embrace. In my kitchen, that magical atmosphere calls for a hearty bowl of Butternut Squash Chili. Imagine the fragrant warmth of chili powder and cumin inviting you in as you stir tender pieces of beef, vibrant beans, and sweet butternut squash simmering together. This dish is not just comfort food; it’s a celebration of seasonal flavors that warms the soul.
Even better, this chili accommodates everyone at the table—whether you’re a meat lover or including a vegan twist with lentils, it’s packed with nutritious ingredients and fiber to keep you satisfied. So, let’s gather around for an easy, delicious meal that’s perfect for sharing with family and friends after a long day. You’ll have your loved ones asking for seconds—it’s that good!
Why You’ll Love This Butternut Squash Chili
Hearty, comforting bowl of flavors awaits! This Butternut Squash Chili stands out for its delightful sweetness, savory depth, and satisfying texture.
- Customizable Options: Easily swap ingredients for a vegan version by using lentils.
- Nutritious: Packed with fiber and protein, it’s a healthy choice that doesn’t skimp on taste.
- Quick & Easy: Ready in under an hour, making weeknight dinners a breeze.
- Crowd-Pleaser: Perfect for family gatherings or potlucks—everyone will love it!
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Seasonal Delight: Embraces fall’s bounty with seasonal ingredients that warm the spirit.
With such charm and adaptability, this dish truly is a must-try!
Butternut Squash Chili Ingredients
For the Chili
- Ground Beef or Turkey – Provides protein and a meaty base; substitute with lentils for a vegan option.
- Chopped Red Onion – Adds a savory depth and sweetness; shallots can be used for a milder flavor.
- Garlic – Enhances flavor; using fresh is recommended for best results.
- Tomato Paste – Contributes concentrated tomato flavor and thickness; can substitute with equal amounts of tomato sauce in a pinch.
- Chili Powder – Delivers heat and depth; adjust quantity to suit your spice preference.
- Ground Cumin – Adds earthy notes to the chili; omit for a milder flavor.
- Salt – Enhances the overall taste; adjust based on dietary needs.
- Water – Used to adjust consistency; more can be added for a thinner chili.
- Black Beans (canned) – Adds fiber and protein; substitute with kidney beans if preferred.
- Pinto Beans (canned) – Increases heartiness and flavor; can replace with more black beans as an alternative.
- Diced Tomatoes (canned) – Provides moisture and tang; fresh tomatoes can be used if cooked longer to soften.
- Tomato Sauce (canned) – Adds depth and integrates flavors.
- Cubed Butternut Squash – Introduces sweetness and acts as a natural thickener; can substitute with sweet potatoes.
- Cider Vinegar – Balances the richness and adds brightness at the end.
Optional Toppings
- Chopped Avocado – Adds creaminess and a fresh taste.
- Plain Greek Yogurt – Provides a tangy contrast and creamy texture.
- Shredded Mozzarella Cheese – Melts beautifully and adds a rich flavor.
With this Butternut Squash Chili, you’re all set to create a heartwarming meal that delights the senses!
How to Make Butternut Squash Chili
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Cook the Meat: In a Dutch oven, heat over medium heat and add the ground beef or turkey along with the chopped onion. Sauté for 6-8 minutes until the meat is no longer pink and the onion is tender and translucent.
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Add Aromatics: Toss in the minced garlic, tomato paste, chili powder, ground cumin, and salt. Stir well and cook for an additional minute to enhance the flavors, letting the spices become fragrant.
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Combine Ingredients: Pour in the water, black beans, pinto beans, diced tomatoes, and tomato sauce. Stir everything together and bring the mixture to a gentle boil, watching as the colors blend beautifully.
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Simmer the Chili: Reduce the heat to low, add the cubed butternut squash, and cover the pot. Allow it to simmer for 20-25 minutes or until the squash is tender and the chili has thickened to your liking.
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Finish with Vinegar: Just before serving, drizzle in the cider vinegar, stirring gently to incorporate. This adds a lovely brightness to the dish that perfectly balances the flavors.
Optional: Top each bowl with chopped avocado or a dollop of Greek yogurt for a creamy finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Butternut Squash Chili
Room Temperature: This chili should not be left out at room temperature for more than 2 hours to prevent bacteria growth.
Fridge: Store your butternut squash chili in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Freezer: For longer storage, freeze the chili in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm leftover chili on the stove over low heat or in the microwave until heated through, adding a splash of water if the chili has thickened.
What to Serve with Butternut Squash Chili?
Creating a full meal around this chili can elevate your dining experience into something truly memorable.
- Cornbread: This classic pairing enhances the chili with its sweet, buttery flavor, perfect for dipping and soaking up every last drop.
- Avocado Salad: A refreshing mix of ripe avocado, cherry tomatoes, and lime adds a bright contrast to the hearty chili, making each bite delightful.
- Rice or Quinoa: Serving the chili over fluffy rice or quinoa creates a satisfying base, soaking up the rich flavors while adding wholesome texture.
- Grilled Cheese Sandwiches: The gooey, melty cheese paired with toasted bread offers a comforting crunch that complements the chili’s warmth effortlessly.
- Guacamole and Tortilla Chips: This snack brings a creamy element to your meal with every crunchy bite, making it the ideal appetizer before the main event.
- Crispy Brussels Sprouts: Roasting these greens adds a delightful caramelization that balances the chili’s sweetness, offering a nutritious side with an appealing crunch.
- Cider or Stout Beer: These beverages provide a flavorful drink option, enhancing the spices and warmth found in the chili while satisfying your thirst.
- Chocolate Chip Cookies: For dessert, these treats offer a comforting sweetness that contrasts with the savory chili, leaving you with the ultimate cozy feeling.
Butternut Squash Chili Variations
Explore the delightful ways to customize this Butternut Squash Chili to suit your taste and dietary needs!
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Vegan Swap: Replace ground beef with lentils for a hearty plant-based version that retains all the comforting flavors.
This way, everyone can join in the deliciousness no matter their dietary preference! -
Spice it Up: Add diced jalapeños or a pinch of cayenne pepper to bring in some heat while enhancing the flavor profile.
This adds an exciting kick that might just become your new favorite twist on chili! -
Bean Variation: Experiment with different beans, like black, kidney, or garbanzo beans, for a unique texture and taste experience.
You can even mix and match to create a vibrant bean medley that surprises the palate. -
Sweet Potato Option: Swap out butternut squash with sweet potatoes for a different sweetness and a slightly firmer texture.
This variation invites a new depth of flavor that pairs wonderfully with the spices. -
Tomato Twist: Use fresh tomatoes instead of canned diced tomatoes for a brighter, fresher taste in your chili.
Just remember to cook them down a bit longer to develop that luscious flavor! -
Herb Infusion: Sprinkle fresh herbs like cilantro or parsley at the end to brighten up the dish and add a fresh, fragrant note.
A sprinkle of herbs transforms this chili into something truly special with every bowl. -
Nutty Flavor: Stir in some toasted pumpkin seeds or walnuts for a delightful crunch and extra nutrients.
Each bite becomes an adventure with this unexpected texture and earthy flavor. -
Cheesy Touch: Top with shredded cheese or nutritional yeast for a creamy finish that melds beautifully with the chili.
This addition not only enhances flavor but also creates a rich, comforting layer to each serving.
Expert Tips for Butternut Squash Chili
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Simmer Longer: Allowing the chili to simmer for at least 30 minutes enhances its flavor, blending the spices beautifully.
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Consistent Cubes: Make sure to cube the butternut squash uniformly to ensure even cooking and a lovely texture in your chili.
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Rinse Beans: To reduce sodium content and improve taste, rinse canned beans before adding them to your butternut squash chili.
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Adjust Heat Wisely: If spice isn’t your thing, start with a smaller amount of chili powder and taste as you go, adjusting for your family’s preferences.
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Vinegar Balance: Use cider vinegar sparingly; a little goes a long way to brighten flavors without overpowering them.
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Customize Ingredients: Don’t hesitate to swap different beans or protein options—this chili is versatile and adapts beautifully to your pantry contents!
Make Ahead Options
This Hearty Butternut Squash Chili is a fantastic choice for meal prep, saving you time during those busy weeknights! You can prepare the chili filling (without the cider vinegar and toppings) up to 3 days in advance. Simply cook as instructed, allow it to cool, and then store in an airtight container in the refrigerator. To maintain quality, ensure the chili is cooled completely before sealing to prevent moisture buildup. When you’re ready to serve, gently reheat the chili on the stove, adding the cider vinegar just before serving for that bright finish. This way, you’ll enjoy a savory, comforting meal with minimal effort!
Butternut Squash Chili Recipe FAQs
What type of butternut squash is best for this recipe?
Absolutely! Look for butternut squash that has smooth skin and feels heavy for its size. Avoid any with dark spots or blemishes, as these indicate overripeness. A fresh butternut squash should have a tan color and should feel firm; if it’s soft or has dark spots all over, it’s time to pass on that one.
How long can I store leftover butternut squash chili?
You can store your butternut squash chili in an airtight container in the refrigerator for 3 to 4 days. Just make sure to reheat it thoroughly before enjoying! If you’d like to keep it longer, freezing is a great option.
Can I freeze butternut squash chili?
Yes, you can freeze this chili! Allow it to cool completely, then transfer it into a freezer-safe container or resealable bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave. Add a splash of water if necessary to restore its consistency.
What should I do if my chili turns out too thick?
Very! If your chili has thickened more than you’d like, it’s easy to fix. Just add a bit of water or broth—start with ¼ cup—and stir it in over low heat until you reach your desired consistency. Don’t forget to taste and adjust the seasoning after adding liquid, as it might dilute the flavors slightly.
Can I make this recipe gluten-free?
Absolutely! This butternut squash chili is inherently gluten-free, especially if you ensure that the beans and canned products you use are labeled as such. If you’re mindful of cross-contamination or hidden gluten, double-check the labels on all packaged ingredients.
Is it safe for pets to eat butternut squash chili?
While butternut squash itself is safe in moderation for pets, the other ingredients in this chili—like garlic and onion—can be harmful. It’s best to prepare a separate plain batch of butternut squash for your furry friends, ensuring they stay safe while you enjoy your delicious chili!
Cozy Butternut Squash Chili for Soul-Warming Comfort
Ingredients
Equipment
Method
- In a Dutch oven, heat over medium heat and add the ground beef or turkey along with the chopped onion. Sauté for 6-8 minutes until the meat is no longer pink and the onion is tender and translucent.
- Toss in the minced garlic, tomato paste, chili powder, ground cumin, and salt. Stir well and cook for an additional minute to enhance the flavors, letting the spices become fragrant.
- Pour in the water, black beans, pinto beans, diced tomatoes, and tomato sauce. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low, add the cubed butternut squash, and cover the pot. Allow it to simmer for 20-25 minutes or until the squash is tender and the chili has thickened.
- Just before serving, drizzle in the cider vinegar, stirring gently to incorporate.
- Top each bowl with chopped avocado or a dollop of Greek yogurt if desired.