Chili with Butternut Squash Recipe

This Butternut Squash Chili is everything cozy fall dreams are made of—hearty, nourishing, and packed with layer upon layer of flavor. Combining tender chunks of butternut squash with savory ground beef, smoky spices, and the tiniest kick of jalapeño, it’s the kind of one-pot wonder that’ll have everyone going back for seconds (and sneaking a spoonful straight from the pot!).

Ingredients You’ll Need

One of my favorite things about Butternut Squash Chili is how straightforward—yet essential—every ingredient is. Each element brings its own personality: savoriness, sweetness, gentle heat, and depth of flavor, all coming together in the coziest pot imaginable.

• Ground beef (2 lbs): Hearty and rich, this is the base protein, but you can easily swap for ground chicken, turkey, or even shredded pork shoulder depending on what’s in your fridge.
• Jalapeños (about 2 large/70 g): Brings just the right amount of heat; seed them for milder chili or leave a few in for extra spice lovers.
• Bell pepper (1 large/171 g): Pick red, orange, or yellow for sweet undertones and vibrant color—plus, they pack in extra vitamin C.
• Green onions (about 1 cup/80 g): These add freshness and a gentle zing; don’t skip them, they make a difference!
• Garlic (1 clove): Gives background warmth and depth; garlic-infused olive oil works beautifully if you’re sensitive to garlic pieces.
• Diced tomatoes (28 oz can): Forms the saucy, hearty tomato base—so simple but so necessary.
• Beef or chicken broth (3 cups/24 oz): A flavor booster that brings all those spices together and keeps the chili luscious, never dry.
• Butternut squash (1 lb, diced): The star! Sweet, creamy, and nourishing; fresh or frozen both work beautifully.
• Chili powder (2 tbsp): The main spice—robust and warm without overpowering the veggies.
• Ground cumin (1 tbsp): Lends earthiness and an irresistible smoky undertone you’ll crave.
• Smoked paprika (1 tbsp): Adds that signature sultry, smoky flavor that’s pure chili magic.
• Dried oregano (2 tsp): A little herbal note that brightens the entire pot up.
• Kosher salt (1 tsp) & cracked black pepper (½ tsp): Essential for bringing every flavor into balance—season to taste, of course!
• Optional toppings: Go wild! Shredded cheese, sour cream, extra green or red onions, cilantro, avocado, pickled jalapeños, hot sauce, even a handful of crunchy corn chips.

Variations

One of the joys of making Butternut Squash Chili is its fantastic flexibility—don’t hesitate to riff on the recipe based on what you love or what you have handy. Whether you’re after a healthier twist, a vegetarian version, or something with a little more kick, it’s easy to make this chili your own.

• Swap the protein: Try ground turkey or chicken for a lighter chili, or go for shredded rotisserie chicken or tender pork shoulder for something special.
• Make it vegetarian: Skip the meat and double up on the butternut squash, add a can of drained black beans or chickpeas for extra heartiness.
• Pump up the heat: Add extra jalapeños or a pinch of cayenne if you love a spicy kick.
• Go low-FODMAP: Use garlic-infused olive oil instead of garlic, and ensure your stock is onion-free if needed.
• Mix up the veggies: A handful of corn, sweet potato, or diced zucchini blend right in without changing the soul of the chili.

How to Make Butternut Squash Chili

Step 1: Brown Your Protein

Set a large soup pot or Dutch oven over medium-high heat and brown your ground beef (or turkey, chicken, or pork) until it’s nearly cooked through. If there’s a lot of extra fat, drain it off—but leave just a little for flavor. This is where you start building all those rich, savory notes that make chili irresistible.

Step 2: Sauté the Veggies & Aromatics

Add the sliced jalapeños, diced bell pepper, chopped green onions, and garlic (or a drizzle of garlic-infused olive oil if you’re sensitive). Sauté these with the beef for about 2 minutes. The veggies will soften just a little and begin to infuse serious flavor into the mix—your kitchen will start to smell amazing!

Step 3: Spice It Up

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Give everything a good stir so the spices can coat the veggies and meat, toasting gently in the pot. This step brings out all their fragrance and deepens their flavor beautifully.

Step 4: Add Tomatoes, Broth, and Butternut Squash

Pour in the can of diced tomatoes (with their juices), the broth of your choice, and your diced butternut squash. Stir well, then bring the whole pot to a low boil and reduce to a simmer. Let it bubble gently for 10–15 minutes—just until the butternut squash is fork-tender and all the flavors have melded together.

Step 5: Taste and Serve

Before serving, taste for salt and black pepper—you know your palate best! Adjust the seasoning as needed, then ladle your warm, aromatic Butternut Squash Chili into bowls. Pile on your favorite toppings and dig in while it’s piping hot.

How to Serve Butternut Squash Chili

Garnishes

Garnishing is honestly half the fun of Butternut Squash Chili! Try a handful of shredded sharp cheddar, dollops of cool sour cream, fresh green onions, or a sprinkle of chopped cilantro. Sliced avocado or tangy pickled jalapeños add instant flair, and a few crunchy tortilla or corn chips bring irresistible texture.

Side Dishes

This chili is hearty enough to be a meal on its own, but if you want to go all out, pair it with a skillet of golden cornbread—Brown Butter Buttermilk Skillet Cornbread is out-of-this-world! A crisp green salad or some roasted vegetables make simple, wholesome sides, too.

Creative Ways to Present

Try serving your Butternut Squash Chili in hollowed-out roasted squash halves or mini bread bowls for a stunning presentation. For get-togethers, a big Dutch oven at the table with a toppings bar lets guests create their perfect bowl—always a party hit!

Make Ahead and Storage

Storing Leftovers

Let your chili cool to room temperature, then place leftovers in airtight containers. Stored in the fridge, Butternut Squash Chili stays delicious for up to 4 days, making it perfect for meal prep or a quick work lunch.

Freezing

Butternut Squash Chili freezes like a dream! Ladle cooled chili into freezer-safe bags or containers, leaving room for expansion. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm your chili gently on the stovetop over medium-low, stirring occasionally until piping hot. If heating from frozen, add a splash of broth or water to loosen the chili as it thaws and reheats—it’ll taste freshly made!

FAQs

Final Thoughts

If you’re craving something soul-warming and a little bit special, you have to try this Butternut Squash Chili. It’s a bowl full of comfort, infused with bright veggies and smoky spice—easy to make, endlessly flexible, and always a joy to share. I can’t wait for you to enjoy it as much as I do!

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