This hearty and healthy butternut squash chili recipe is the perfect weeknight dinner, according to recipe developer Barrett Heald.
Butternut Squash Chili Ingredients
These are the ingredients you’ll need to make this homemade butternut squash chili recipe:
- For the chili: olive oil, yellow onion, tomato paste, garlic, vegetable broth, green bell pepper, butternut squash, diced tomatoes, fire-roasted diced tomatoes, brown sugar, chili powder, ground cumin, crushed red pepper, canned black beans, ground turkey or chicken (optional), salt, and pepper.
- Toppings: Cheddar cheese, sour cream, chopped cilantro, diced jalapeno, and diced avocado
How to Make Butternut Squash Chili
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make butternut squash chili:
- Cook the onion and tomato paste in oil, then stir in the garlic.
- Add the broth, bell pepper, squash, and tomatoes. Stir in the sugar, chili powder, cumin, and red pepper flakes. Simmer until the squash is tender.
- Add beans and ground meat (if using). Cover and simmer, then season.
- Top with your desired toppings.
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:
- Want a thicker chili? Mash up some of the squash to thicken the broth mixture.
- For a vegetarian option, omit the ground meat and replace it with a can of kidney beans or chickpeas. Drain the beans before adding to chili.
How to Store Butternut Squash Chili
Store the leftover butternut squash chili in an airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stove.
Can You Freeze Butternut Squash Chili?
Yes, you can freeze butternut squash chili for up to three months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Editorial contributions by Corey Williams
Ingredients
Chili:
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2 tablespoons olive oil
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1 cup chopped yellow onion
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2 tablespoons tomato paste
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4 cloves garlic, minced
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2 cups vegetable broth
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1 cup chopped green bell pepper
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2 cups butternut squash, cut into 1/2-inch cubes
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1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can fire roasted diced tomatoes
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1 tablespoon brown sugar
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1/2 teaspoon crushed red pepper (optional)
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1 (15- to 16-ounce) can black beans, rinsed and drained
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1 pound cooked ground turkey or chicken (optional)
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
Toppings:
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3/4 cup shredded Cheddar cheese
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1/3 cup sour cream
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6 tablespoons chopped cilantro
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1 jalapeno, seeded and finely chopped
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1 avocado - pitted, peeled, and diced
Directions
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Gather ingredients.
Dotdash Meredith Food Studios
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Heat olive oil in a 4- to 5-quart Dutch oven over medium-high heat. Add onion and tomato paste; cook, stirring until tomato paste begins to darken and onion is tender, 4 to 5 minutes. Add garlic, stirring until fragrant, about 30 seconds.
Dotdash Meredith Food Studios
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Pour broth into Dutch oven. Add bell pepper, squash, diced tomatoes, and roasted tomatoes. Stir in brown sugar, chili powder, cumin, and crushed red pepper, if using. Cover, reduce heat to medium-low, and simmer until squash is tender, 20 to 25 minutes.
Dotdash Meredith Food Studios
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Add beans and ground meat (if using) to pot. Cover and simmer until flavors have developed, about 15 minutes. Season with salt and pepper.
Dotdash Meredith Food Studios
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Top with cheese, sour cream, cilantro, jalapenos, and avocado, as desired.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 393 | Calories |
| 23g | Fat |
| 41g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 393 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 6g | 31% |
| Cholesterol 21mg | 7% |
| Sodium 1154mg | 50% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 16g | 57% |
| Total Sugars 12g | |
| Protein 13g | 25% |
| Vitamin C 60mg | 67% |
| Calcium 253mg | 19% |
| Iron 4mg | 23% |
| Potassium 1262mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
