This cozy butternut squash chili is packed with warm spices and hearty goodness. The sweet squash adds a nice twist, making it both comforting and tasty!
Honestly, who knew chili could be so colorful? It’s like a warm hug in a bowl! I love to top it with cheese and avocado for that little extra magic! 🥑🧀
Key Ingredients & Substitutions
Butternut Squash: This sweet squash is the star! If you can’t find it, pumpkin or sweet potatoes work well as substitutes. Both provide a similar sweetness but may change the chili’s flavor slightly.
Ground Turkey or Beef: Ground turkey makes this dish lighter but feel free to use ground chicken or even a plant-based meat substitute for a vegetarian option. It’s all about personal preference!
Beans: Black and kidney beans give a lovely texture and nutrition. If you prefer, you can swap them for pinto beans or chickpeas. Just ensure they’re well-drained and rinsed!
Spices: Chili powder is key for that warm flavor. You can mix it up with taco seasoning if you have it, or add more cumin for a smokier taste. Adjust the cayenne pepper based on your heat preference!
How Do You Sauté Vegetables for Chili?
Properly sautéing your vegetables sets the flavor base for your chili. Here’s how to do it right:
- Start your pot on medium heat and add olive oil.
- Once hot, toss in the onions and bell peppers. Stir occasionally, letting them soften.
- After about 5 minutes, add minced garlic. Keep an eye on it; you want just enough time for the garlic to become fragrant (1 minute) but not burnt!
This step helps release the natural sugars and flavor from the vegetables, making your chili even tastier!
Butternut Squash Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 lb ground turkey or ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and black pepper, to taste
For Garnish and Topping:
- Fresh parsley or cilantro, chopped
- Shredded cheddar cheese
- Sour cream or Greek yogurt
How Much Time Will You Need?
This Butternut Squash Chili takes about 10 minutes for preparation and 40 minutes for cooking, totaling around 50 minutes. Just enough time to whip up a hearty meal that’s easy and comforting!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add in the chopped onions and diced bell peppers. Sauté for about 5 minutes until the onions are translucent and the peppers are softened.
2. Add the Garlic:
Stir in the minced garlic and let it cook for another minute until it’s fragrant. Be careful not to burn the garlic!
3. Brown the Meat:
Next, add the ground turkey or beef into the pot. Cook the meat, breaking it up with a spoon until it’s browned and cooked through—this should take about 5 to 7 minutes.
4. Mix in the Spices:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook this spice mixture for 1-2 minutes to help develop the flavors.
5. Combine Everything:
Add in the cubed butternut squash, black beans, kidney beans, diced tomatoes (with their juice), and the broth. Stir well to combine all the ingredients.
6. Simmer the Chili:
Bring the chili to a boil and then reduce the heat to low. Allow it to simmer uncovered for about 30-40 minutes. You want the butternut squash to be tender and the chili to thicken slightly.
7. Taste and Adjust:
Before serving, taste your chili. Adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Dish out the chili while it’s hot. Top each serving with a sprinkle of shredded cheese, a dollop of sour cream or Greek yogurt, and garnish with fresh parsley or cilantro. Enjoy this warm and comforting bowl of Butternut Squash Chili!
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, you can substitute it with acorn squash or pumpkin. Just make sure to cut them into similar-sized cubes for even cooking!
Can I Make This Chili Vegan?
Yes! To make it vegan, use a plant-based ground meat substitute or omit the meat altogether and add extra beans or lentils. Just make sure to use vegetable broth and skip the cheese and sour cream toppings or substitute them with vegan options.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container!
What Can I Serve with Butternut Squash Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or over rice for a filling meal. You could also serve it with a side salad for a fresh touch!