I love a good bowl of chili, especially when the weather starts to cool down. Today, I’m sharing two fantastic chili recipes that I often make at home. These recipes are packed with flavor and are perfect for a cozy meal, whether you prefer something a little sweet or with a nice kick.
I find both of these chilis are great for family dinners, game nights, or just meal prepping for the week. You’ll enjoy making and eating them!
Jump to Recipe:
Hearty Butternut Squash Chili Recipe
This butternut squash chili is a comforting and slightly sweet dish. It’s a great way to enjoy vegetables in a filling meal that everyone will love.
Key Ingredients & Tips for Butternut Squash Chili
- Roast the Squash First: Roasting the butternut squash before adding it to the chili brings out its natural sweetness. This step makes the flavor much richer.
- Spice Level Control: You can easily adjust the heat. Use more or less chili powder, or add a pinch of cayenne pepper if you like it extra spicy.
What You Need for Butternut Squash Chili
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Butternut Squash Chili
Step 1: Prep the Squash and Aromatics
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until tender. While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a bit more olive oil, then cook the chopped onion until it’s soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Chili Ingredients
Add the diced tomatoes, rinsed black beans, and vegetable broth to the pot. Stir in chili powder, cumin, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes. Once the roasted squash is ready, add it to the pot and stir gently. Let it warm through for a few more minutes before serving.
📝 Final Note on Butternut Squash Chili
This chili tastes even better the next day, as the flavors have more time to blend. It’s a perfect make-ahead meal. Store leftovers in an airtight container in the fridge for up to 3 days.
Spicy Chipotle Chili Recipe
This chipotle chili brings a warm, smoky heat that is truly satisfying. It’s a bold and hearty meal perfect for a chilly evening with friends or family.
Key Ingredients & Tips for Chipotle Chili
- Chipotle Peppers in Adobo: These are essential for the signature smoky flavor and kick. You can mince them finely or puree them with a little adobo sauce for a smoother chili.
- Ground Meat Options: You can use ground beef, ground turkey, or even a plant-based crumble. Just make sure to adjust your cooking time as needed for different meats.
What You Need for Chipotle Chili
- 1 tablespoon olive oil
- 1 lb ground beef (or preferred ground meat)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, minced (add more for extra heat)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6-8 servings
How to Make Chipotle Chili
Step 1: Brown the Meat and Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned all over. Drain any excess fat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and chipotle peppers, cooking for another minute until fragrant.
Step 2: Simmer and Season the Chili
Pour in the crushed tomatoes, rinsed kidney beans, and beef broth. Stir in the chili powder, dried oregano, and ground cumin. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. This simmering time allows all the delicious flavors to blend together beautifully.
📝 Final Note on Chipotle Chili
Serve this chili with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or fresh cilantro. It’s also fantastic with warm cornbread on the side.