Hearty Butternut Squash Chili with Your Choice of Meat

Welcome to the ultimate guide for creating a hearty and healthy chili that perfectly captures the essence of comfort food: our Easy Butternut Squash Chili recipe. This delightful dish combines the subtle sweetness and creamy texture of butternut squash with your choice of protein – be it lean ground turkey or savory ground beef – and a robust, homemade chili seasoning. Whether you prefer the earthy notes of red beans or the rich depth of black beans, this recipe is designed for versatility and flavor. For an extra layer of warmth and complexity, consider roasting your butternut squash before adding it to the pot. Finish your bowl with classic toppings like cool sour cream, creamy avocado, or crunchy crackers for an irresistible meal that satisfies on every level.

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Butternut squash, with its distinctive bell shape and vibrant orange flesh, is a culinary staple that graces grocery store aisles year-round. However, its true moment to shine often arrives in the cooler months of fall and winter, making it an ideal ingredient for comforting, nutrient-dense dishes like soups and chili. Its natural sweetness and smooth texture beautifully complement the savory and spicy notes typical of chili, transforming a classic recipe into something uniquely flavorful and incredibly wholesome.

How to Cut and Prepare Butternut Squash

Preparing butternut squash can seem daunting at first due to its tough skin and unique shape, but with a few simple steps, it’s quite easy. Follow this guide for safe and efficient preparation:

1. **Stabilize the Squash:** Place the squash horizontally on a sturdy cutting board. Carefully trim off both the stem and the bottom ends, creating flat surfaces. This ensures the squash won’t wobble during subsequent cuts, enhancing safety.
2. **Peel the Skin (Optional, see below):** While the skin is edible, many prefer to remove it for a smoother chili texture. Use a sharp vegetable peeler to remove the tough outer skin. Work from top to bottom, being careful with your grip. Alternatively, you can microwave the whole squash for 2-3 minutes to soften the skin, making it easier to peel.
3. **Halve the Squash:** Stand the squash upright on one of its flat ends. Carefully slice it in half lengthwise, from the top cut end down to the bottom. A sharp, heavy chef’s knife works best for this.
4. **Scoop Out Seeds:** Once halved, you’ll see the fibrous flesh and seeds in the bulbous end. Use a spoon to scrape out and discard the seeds and stringy pulp.
5. **Chop into Cubes:** Now, you can chop the peeled and deseeded squash halves into uniform cubes, typically ½ to 1 inch thick, perfect for simmering in chili. Consistent sizing ensures even cooking.

Can You Eat Butternut Squash Seeds?

Absolutely! Much like pumpkin seeds, butternut squash seeds are not only edible but also packed with nutritional value. Don’t throw them away! They can be a delicious, crunchy snack. To prepare them, simply rinse the seeds thoroughly to remove any pulp, then pat them dry. Toss them with a little olive oil, salt, and your favorite spices (like paprika, garlic powder, or chili powder). Spread them in a single layer on a baking sheet and roast at 300°F (150°C) for 15-20 minutes, or until golden brown and crispy, stirring occasionally. They make a fantastic garnish for your chili too!

Do You Have to Peel Butternut Squash?

While many recipes call for peeling butternut squash, it’s actually not a strict requirement, as the skin is entirely edible. The decision to peel is largely a matter of personal preference and how you intend to use the squash. If you’re aiming for a very smooth chili texture where the squash completely breaks down, peeling is recommended. However, if you don’t mind a slightly firmer texture or want to save time, leaving the skin on is perfectly fine! The skin softens considerably during cooking, especially in a long-simmering chili. If you opt to keep the skin, just make sure to wash the squash thoroughly before cutting. For ultimate convenience, many grocery stores, like Trader Joe’s, offer pre-peeled and cubed butternut squash in their refrigerated produce section, saving you valuable prep time.

Is Butternut Squash Healthy?

Despite often being used in savory dishes, butternut squash is botanically a fruit! More importantly, it’s a nutritional powerhouse. This vibrant winter squash is remarkably low in calories, yet exceptionally rich in vital nutrients. It’s an excellent source of vitamins A and C, and also provides good amounts of magnesium, potassium, and dietary fiber. A single one-cup serving of cooked butternut squash delivers over 450% of the Recommended Daily Intake (RDI) for vitamin A, crucial for vision and immune function, and over 50% of the RDI for vitamin C, an essential antioxidant. Its high fiber content aids digestion and promotes satiety, making it a fantastic addition to any healthy meal plan.

Key Ingredients for Butternut Squash Chili

Crafting the perfect butternut squash chili involves a thoughtful blend of fresh produce, protein, and pantry staples. Here’s a breakdown of the core ingredients that give this chili its incredible depth of flavor and satisfying texture:

• **Butternut Squash:** The star of the show, providing natural sweetness and a creamy texture.
• Homemade Chili Seasoning: A custom blend of spices ensures a perfectly balanced, robust flavor profile without artificial additives.
• **Red Bell Peppers & Green Bell Peppers:** Add vibrant color, a touch of sweetness, and essential vitamins.
• **Onions:** Form the aromatic base, providing a foundational savory flavor.
• **Garlic:** An indispensable ingredient for depth and pungent flavor.
• **Ground Beef or Turkey:** Your chosen protein, making the chili hearty and filling.
• **Beans (Red or Black):** Contribute plant-based protein, fiber, and a classic chili texture.
• **Corn:** Adds bursts of sweetness and a pleasant textural contrast.
• **Tomato Paste:** Intensifies the tomato flavor and thickens the chili.
• **Broth (Beef, Chicken, or Vegetable):** Provides the liquid base and enhances overall richness.

How to Make Butternut Squash Chili with Turkey or Beef

Making this butternut squash chili is a straightforward process that yields incredibly delicious results. Here’s a detailed breakdown of the steps, ensuring every spoonful is packed with flavor:

1. **Sauté the Aromatics:** Begin by heating a large Dutch oven or stockpot over medium-high heat. Add a tablespoon of olive oil. Once shimmering, add the chopped onions, green bell peppers, and red bell peppers. Sauté these vegetables for approximately 5-7 minutes, stirring frequently, until they have softened and become slightly translucent. This step is crucial for building the flavor base of your chili, as the natural sugars in the vegetables caramelize.
2. **Infuse with Garlic:** Once the bell peppers and onions are tender, stir in the minced garlic. Continue to sauté for just one more minute. Be careful not to burn the garlic, as it can turn bitter. This quick sauté releases its fragrant aroma, deepening the chili’s flavor.
3. **Brown the Meat:** Add your chosen ground meat (turkey or beef) to the pot. Using a wooden spoon or a meat chopper, break the meat into small crumbles as it cooks. Continue to cook for 5-7 minutes, stirring frequently, until the meat is fully browned and no pink remains. If using ground beef, you may want to drain any excess fat at this point to prevent the chili from becoming greasy.
4. **Season Generously:** Once the meat is browned, sprinkle in your homemade chili spices and seasoning. Stir vigorously to ensure the meat and vegetables are thoroughly coated. Allow the spices to toast for about 1 minute, enhancing their flavor and aroma before adding the liquids.
5. **Combine and Simmer:** Pour in the broth, then add the drained beans, corn (canned, fresh, or frozen), drained diced tomatoes and chilies, tomato paste, and the cubed butternut squash. Stir all the ingredients together until well combined.
6. **Low and Slow Simmer:** Reduce the heat to medium-low, then cover the pot with a lid. Allow the chili to simmer gently for approximately 35-40 minutes, or until the butternut squash is tender and easily pierced with a fork. Stir the chili every 10-15 minutes to prevent sticking and ensure even cooking. If you’ve opted for pre-roasted squash (see tips below), the simmering time will be shorter, around 15-20 minutes, just long enough for the flavors to meld.
7. **Rest and Serve:** Once the squash is tender and the chili has thickened to your desired consistency, remove it from the heat. Allow the chili to cool slightly for about 5-10 minutes before serving. This brief resting period helps the flavors to further develop and settle. Ladle into bowls and prepare for a comforting meal!

How to Substitute Beef in Chili

The beauty of this butternut squash chili recipe lies in its adaptability, especially when it comes to protein. While ground beef offers a classic, hearty flavor, you have several excellent options to tailor the chili to your dietary preferences or what you have on hand. You can effortlessly swap ground beef for leaner alternatives such as ground turkey or ground chicken, both of which absorb the chili seasonings beautifully while keeping the dish lighter. For a completely vegetarian or vegan version, simply omit the meat entirely. The butternut squash and beans already provide substantial body and nutrients, ensuring a satisfying meal even without animal protein. If going meatless, you might consider adding an extra can of beans or more vegetables like diced zucchini or mushrooms for added texture and volume.

How to Use Roasted Butternut Squash

While simmering raw butternut squash directly in the chili is perfectly acceptable, roasting the squash beforehand can elevate the flavor profile significantly. Roasting caramelizes the squash’s natural sugars, intensifying its sweetness and adding a delightful depth that simmering alone cannot achieve. It also gives the squash a slightly firmer, more appealing texture in the finished chili. If you have an air fryer, it’s an incredibly efficient way to achieve perfectly roasted squash cubes quickly. Check out my Air Fryer Butternut Squash recipe for detailed instructions—it truly enhances the squash’s flavor! Alternatively, for oven roasting, simply toss your cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and pepper. Spread it in a single layer on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, or until tender and lightly browned. If you use roasted squash, remember to adjust the simmering time in the chili to a shorter 15-20 minutes, as the squash is already cooked.

How to Make Butternut Squash Chili in a Slow Cooker or Crockpot

Transforming this stovetop chili into a convenient slow cooker meal is simple and perfect for busy days. The slow cooker allows the flavors to meld over several hours, resulting in an exceptionally rich and tender chili. Here’s how to adapt the recipe:

1. **Brown the Meat and Aromatics:** The only essential stovetop step is browning your ground beef or turkey. This step cannot be skipped, as it develops crucial flavor and texture. Sauté the onions, bell peppers, and garlic in a pan on the stovetop first, just as you would for the stovetop method, until softened. Then, brown the ground meat in the same pan, draining any excess fat.
2. **Combine in Slow Cooker:** Transfer the sautéed vegetables and browned meat to your slow cooker or Crockpot. Add all remaining ingredients: butternut squash, beans, corn, diced tomatoes and chilies, tomato paste, broth, and your homemade chili seasoning. Stir everything together well to ensure the spices are evenly distributed.
3. **Cook:** Cover the slow cooker and cook on HIGH for 4-5 hours, or on LOW for 7-8 hours. The chili is ready when the butternut squash is fork-tender and the flavors have fully melded. The longer, slower cooking time truly allows the ingredients to deepen in taste, making this a fantastic hands-off option for a hearty meal.

What to Top Butternut Squash Chili With

No bowl of chili is truly complete without a generous selection of toppings. They add texture, contrasting flavors, and visual appeal, turning a simple meal into a culinary experience. Get creative with these delicious ideas:

• **Tortilla Strips or Crushed Tortilla Chips:** For an irresistible crunch and savory note.
• **Avocado:** Creamy, healthy fats that balance the richness of the chili.
• **Roasted Butternut Squash Seeds:** A homemade, crunchy, and nutritious garnish.
• **Sour Cream or Greek Yogurt:** A dollop of cool, tangy creaminess to cut through the spice. Plain Greek yogurt offers a healthier, higher-protein alternative.
• **Cooked and Crumbled Bacon:** Adds a smoky, salty, and savory crunch.
• **Fresh Chives or Green Onions:** For a mild oniony bite and a pop of fresh green.
• **Crackers:** A classic chili accompaniment for scooping up every last drop.
• **Croutons:** Adds an unexpected crunch, especially if homemade and garlic-infused.
• **Shredded Cheese:** Cheddar, Monterey Jack, or a Mexican blend are always welcome additions.
• **Fresh Cilantro:** Bright, herbaceous notes that complement the chili’s flavors.
• **Lime Wedges:** A squeeze of fresh lime juice adds a zesty, bright finish.

How Long Butternut Squash Chili Lasts in the Fridge

This butternut squash chili is an excellent candidate for meal prepping, as it tastes even better the next day when the flavors have had more time to meld. Once cooled, transfer any leftover chili to an airtight container. Stored properly in the refrigerator, it will maintain its quality and freshness for 3-4 days. Always ensure it’s tightly covered to prevent any absorption of other fridge odors and to keep it at its best.

How to Reheat Butternut Squash Chili

Reheating your chili is quick and easy. For individual portions, the microwave works perfectly: simply place a serving in a microwave-safe bowl and heat on high for 1-2 minutes, stirring halfway through, until thoroughly warmed. For larger quantities or to avoid a microwave, you can reheat the chili on the stovetop. Transfer the desired amount to a saucepan and heat over medium-low heat, stirring occasionally, until it reaches your preferred temperature. If the chili has thickened too much in the fridge, you can add a splash of broth or water while reheating to achieve your desired consistency.

Freezer Tips for Chili

This butternut squash chili is a freezer superstar, making it an ideal choice for convenient meal prep and future emergency meals! It freezes wonderfully without any significant loss of texture or flavor. To freeze, allow the chili to cool completely. Then, portion it into individual servings using freezer-safe containers, or for maximum efficiency, consider using soup molds from Amazon, which create perfect, easy-to-store blocks. The chili can be stored in the freezer for up to several months. When you’re ready to enjoy it, simply transfer a frozen portion to the refrigerator to defrost overnight. Once thawed, reheat it gently on the stovetop or in the microwave until piping hot.

Pair Butternut Squash Chili With These Recipes

Chili and cornbread are a match made in culinary heaven! The slightly sweet, crumbly texture of cornbread perfectly complements the robust and savory flavors of chili. Here are some fantastic cornbread recipes to pair with your butternut squash chili:

• Homemade Southern Cornbread
• Cornbread Muffins
• Jalapeno Cheddar Cornbread
• Honey Cornbread
• Air Fryer Cornbread
• Pumpkin Cornbread
• Keto Low Carb Cornbread
• Southern Cornbread Dressing

Beyond cornbread, a simple green salad with a light vinaigrette makes for a refreshing counterpoint, and a side of fluffy white rice or quinoa can help stretch the meal and soak up all that delicious chili goodness.

More Delicious Chili Recipes

If you’ve fallen in love with the comforting warmth of chili, you’re in luck! There’s a whole world of chili variations to explore, each offering a unique twist on this beloved dish. From spicy to creamy, meaty to vegetarian, there’s a chili for every palate and occasion. Dive into these other fantastic chili recipes:

• Slow Cooker Chili Mac and Cheese
• Slow Cooker White Chicken Chili
• Keto Low Carb Beef Chili
• Pumpkin Chili
• Sweet Potato Chili
• Leftover Turkey Chili
• Creamy Seafood Chili
• Buffalo Chicken Chili
• Chili Cheese Fries
• Creamy Stovetop White Chicken Chili
• Taco Chili

Easy Butternut Squash Chili With Turkey or Beef

By Brandi Crawford

This Easy Butternut Squash Chili recipe is made with red or black beans, turkey or ground beef, and homemade chili seasoning. Feel free to roast your squash for added flavor! Top the chili with sour cream, avocado, or crackers.

Prep Time
20 mins

Cook Time
40 mins

Total Time
1 hr

Course
Dinner, Lunch

Cuisine
American

Servings
8 cups

Calories
286 kcal

Equipment

• Cast Iron Dutch Oven
• Freezer Soup Molds (optional, for meal prep)

Ingredients

• 1 teaspoon olive oil
• ½ cup chopped onions
• ½ cup chopped green peppers
• ½ cup chopped red peppers
• 2-3 garlic cloves, minced
• 1 pound ground beef or turkey
• 30 oz canned chili beans (2 15oz cans), drained
• 15 oz corn (canned, fresh, or frozen)
• 15 oz canned diced tomatoes and chilies, drained
• ½ cup broth (beef, chicken, or vegetable)
• 4 cups butternut squash, peeled, seeded, and chopped into ½-1 inch cubes
• 6 oz canned tomato paste

Homemade Chili Seasoning (You can also use a store-bought chili packet if you wish).

• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 teaspoon red cayenne pepper (optional, for spicy heat)

Instructions

1. Heat a Dutch oven or large stockpot over medium-high heat. Add the olive oil, chopped onions, green peppers, and red peppers. Sauté for a few minutes until the vegetables are soft.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the ground beef (or turkey). Use a meat chopper to break up the meat as it cooks. Cook for 5-6 minutes until the ground meat is fully browned. Drain any excess fat if necessary.
4. Season the cooked meat and vegetables generously with the homemade chili spices and seasoning. Stir to combine thoroughly.
5. Add the broth, drained beans, corn, drained diced tomatoes and chilies, tomato paste, and cubed butternut squash to the pot. Stir all ingredients together.
6. Reduce the heat to medium-low. Cover the pot and allow the chili to simmer for about 35-40 minutes, or until the butternut squash is tender. Stir every 10 minutes to prevent sticking. If using pre-roasted squash, the simmer time will be reduced to 15-20 minutes.
7. Remove from heat and let cool for a few minutes before serving.

Notes

• **Protein Options:** Feel free to use ground turkey, ground chicken, ground beef, or omit the meat entirely for a vegetarian chili.
• **Bean Choices:** Any type of beans you prefer will work well in this recipe (e.g., kidney beans, pinto beans, black beans).
• **Seasoning Convenience:** If you prefer, you can substitute the homemade seasoning blend with a store-bought chili packet.
• **Sweetness Adjustment:** For a sweeter chili, you can add a teaspoon or two of sugar or your preferred sweetener.
• **Instant Pot:** This recipe has not been tested for an Instant Pot.

Nutrition Information

Serving: 1 cup
Calories: 286 kcal
Carbohydrates: 25g
Protein: 18g
Fat: 10g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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