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A classic stick-to-your-bones, warm your soul kind of meal
Cold days and a simmering pot of chili go together so well. It's a classic stick-to-your-bones, warm your soul kind of meal. This Chili with Butternut Squash combines classically spiced meaty chili with jalapenos, bell pepper, green onions, and sweet and hearty butternut squash for a smoky and lightly sweet dish to warm up with all fall and winter long. This one-pot chili recipe can be on your table in as little as 30-minutes and pairs deliciously with a sprinkle of cheese, a dollop of sour cream, and a side of cornbread!
Does this chili have beans?
While this Chili with Butternut Squash contains plenty of meat, it has no beans. Instead, I've swapped them for butternut squash, which gives the dish a creamy, nutty sweetness that perfectly balances the spice and acidity from the fragrant chili peppers and umami-rich tomatoes. I feel confident that you won't even miss the beans!
However, If you are adamant that your chili needs beans, go ahead and toss them in! Chili is flexible like that. Black beans, pinto beans, kidney beans, or great northern beans would all make great choices and rinsed canned beans will work best for the cooking time on this chili; just add them in along with the butternut squash!
What kind of meat should I use in this chili?
Ground beef, ground chicken, and/or ground turkey all work wonderfully in this recipe. Sometimes I'll even make it with a 50/50 split of ground beef combined with a leaner ground chicken or turkey. If you prefer to use non-ground meat, this recipe is also tasty (and super quick) with leftover brisket, shredded pork shoulder, shredded chicken, or shredded turkey (Hello, Thanksgiving leftovers!).
What should I serve this chili with?
Topping ideas for your chili bowl
- Shredded cheese
- Sliced green onions
- Diced red onions
- Diced avocado
- Pickled jalapeno slices
- Chopped cilantro
- Sour cream
- Hot sauce
- Fritos or crushed tortilla chips
To serve on the side of your chili bowl
- I love to serve this chili with a side of Brown Butter Buttermilk Skillet Cornbread.
Freezing and Storage
This Chili with Butternut Squash freezes beautifully for up to three months in airtight freezer-safe containers. To reheat, simply allow to thaw in the refrigerator overnight then reheat on the stove or in the microwave. It also works really well for meal prep during the week, keeping for up to 4 days when stored in airtight containers in the refrigerator (these are my favorite storage containers).
What tools do I need to make this recipe?
- A large soup pot or Dutch oven
- A cutting board
- A chef's knife
- A kitchen scale -- OR -- measuring cups (for less precise measurements)
- Measuring spoons
- A wooden spatula or spoon
- A ladle
Are you looking to upgrade to your cooking tools or replenish your pantry?Check out mykitchen tools shop pageandpantry staples shop pageto find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more cold-weather dinner inspiration?
Love this chili recipe? Here are some more of my favorite cold-weather dinner recipes:
- Chicken Poblano Chili
- Yule Ball Beef Goulash
- Roasted Poblano Corn Chowder
- Roasted Broccoli Cauliflower Soup
- Clam Chowder with Jalapeno and Corn
- Pressure Cooker Beef Bourguignon
- Pressure Cooker Split Pea Soup with Smoked Ham Hock
Chili with Butternut Squash
5 Stars4 Stars3 Stars2 Stars1 Star5 from 34 reviews
- Author:
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Mains, Soups & Stews
- Method: Stovetop
- Cuisine: American
Description
Cold days and a simmering pot of chili go together so well. It's a classic stick-to-your-bones, warm your soul kind of meal. This Chili with Butternut Squash combines classically spiced meaty chili with jalapenos, bell pepper, green onions, and sweet and hearty butternut squash for a smoky and lightly sweet dish to warm up with all fall and winter long. This one-pot chili recipe can be on your table in as little as 30-minutes and pairs deliciously with a sprinkle of cheese, a dollop of sour cream, and a side of cornbread!
Ingredients
Scale
- 2 lbs ground beef (may swap for ground or shredded chicken or turkey or shredded pork shoulder)
- 70 g (about 2 large) jalapenos, seeded and finely sliced
- 171 g (about 1 large) bell pepper, diced (I like yellow, orange, or red for this)
- 80 g (about 1 cup) green onions, chopped
- 1 minced garlic clove (may sub for 1 tbsp garlic-infused olive oil, if needed)
- 28 oz (1 can) diced tomatoes
- 24 oz (3 cups) broth, beef or chicken
- 1 lb diced butternut squash, may use frozen
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp Kosher salt
- ½ tsp cracked black pepper
- Optional toppings: Shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, corn chips
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat. Once it is nearly cooked through, drain excess oil if necessary, then add the jalapenos, bell pepper, green onions, and minced garlic clove (or garlic-infused olive oil) and saute with the meat for around 2 minutes.
- Add the chili powder, cumin, paprika, oregano, salt, and pepper and stir to combine. Then add the diced tomatoes, broth, and butternut squash. Stir to combine and allow to reach a low boil, then lower the heat to a simmer. Allow to simmer for 10-15 minutes or until the butternut squash is fork-tender and the chili is aromatic.
- Taste for salt and pepper and adjust if needed, then serve warm with optional toppings. This chili is also really delicious with a side of Brown Butter Buttermilk Skillet Cornbread.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
11/2/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 7 g
- Sodium: 582 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 100 mg
