This hearty butternut squash chili is packed with warm flavors and nutritious ingredients. With tender squash, beans, and spices, it’s a cozy meal perfect for chilly nights.
Who needs meat when you have such a filling and tasty chili? I love to top it with avocado or cheese. It makes for a comforting and easy dinner option that warms the soul! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Its sweetness balances the spices perfectly. If you can’t find it, sweet potatoes or pumpkin can make good substitutes, but note that cooking times may vary slightly.
Ground Turkey or Beef: I usually skip the meat for a heartier plant-based option, but if you prefer it, feel free to use either. Ground chicken or even plant-based meat substitutes work well here too!
Black Beans: These add great protein and fiber. You can swap them for kidney beans or pinto beans if you like. Canned beans make everything easy, but if you have dried beans, just soak and cook them ahead of time.
Spices: Chili powder, cumin, and smoked paprika are essential for flavor. If you want a little more kick, consider adding cayenne pepper. If you’re out of smoked paprika, regular paprika is fine, just missing that smoky edge.
How Do I Cut and Prepare Butternut Squash Easily?
Cutting butternut squash can be tricky due to its tough skin. Here’s how to make it easier:
- Start by piercing the squash with a fork and microwaving for about 2 minutes. This softens it slightly.
- Let it cool, then slice it in half lengthwise and scoop out the seeds with a spoon.
- Now, peel the skin with a vegetable peeler, and it will be much more manageable!
- Finally, cut into cubes for the chili. This helps ensure even cooking in the pot.
With these tips, you’ll have a delicious butternut squash chili that makes weeknight meals a breeze! Don’t forget to adjust seasonings to suit your taste! Enjoy! 😊
Butternut Squash Chili
Ingredients You’ll Need:
For the Chili:
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground turkey or ground beef (optional; can omit for vegetarian)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 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
- Salt and pepper, to taste
For the Garnish:
- Fresh cilantro or parsley, chopped for garnish
- Sour cream or Greek yogurt, for topping (optional)
- Crusty bread slices for serving (optional)
How Much Time Will You Need?
This delightful butternut squash chili requires about 10 minutes of prep time and 30-35 minutes of cooking time. Total, you’re looking at around 45 minutes from start to finish, giving you a hearty and comforting meal in no time!
Step-by-Step Instructions:
1. Sauté Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and green bell pepper. Sauté these for about 5 minutes or until they soften and begin to take on color.
2. Add Garlic and Meat:
Add the minced garlic and cook for an additional minute until it’s fragrant. If you’re using ground turkey or beef, add it to the pot now. Cook, breaking it apart, until browned and no longer pink, which should take about 5-7 minutes. If there’s any excess fat, drain it away.
3. Spice It Up!
Next, stir in the chili powder, cumin, smoked paprika, and oregano. Let the spices cook for about a minute to wake up their flavors—your kitchen will smell amazing!
4. Combine the Ingredients:
Now, it’s time to add the main ingredients! Add the cubed butternut squash, black beans, diced tomatoes (with their juices), tomato paste, and broth. Stir everything together until well combined.
5. Simmer the Chili:
Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes or until the butternut squash is tender.
6. Final Seasoning:
Once cooked, taste the chili and season it with salt and pepper as needed. You can adjust the spice levels to your liking—feel free to add more chili powder if you like it spicy!
7. Serve and Enjoy:
Divide the chili among bowls and top it with a dollop of sour cream or Greek yogurt if you wish. Don’t forget to sprinkle some fresh cilantro or parsley on top for a bright finish. Serve it alongside slices of crusty bread for a comforting meal.
This butternut squash chili is not only delicious but also a nutritious choice, packed with flavors that make every bite delightful. Enjoy the warmth and goodness! 😊
Can I Use Other Squash Varieties?
Yes! While butternut squash is wonderful for its sweetness and texture, you can also use acorn squash or kabocha squash if you prefer. Just keep in mind that different squashes may vary slightly in cook time.
How to Make This Chili Vegetarian?
Absolutely! Simply omit the ground turkey or beef and add more beans or lentils for protein. You can also throw in more vegetables like corn or zucchini for added texture and flavor.
Can I Freeze Leftover Chili?
Yes, this chili freezes beautifully! Allow it to cool completely, then portion it into airtight containers or freezer bags. It should last up to 3 months in the freezer. Just thaw in the fridge overnight before reheating.
What Can I Serve with Butternut Squash Chili?
This chili pairs well with crusty bread, cornbread, or a simple salad. You can also serve it over rice or quinoa to make it even more filling!