Butternut squash chili just feels like a big hug in a bowl. It mixes the sweet, soft squash with all the spicy, savory stuff you know from chili and turns it into something you can eat every night if you want. This dish got popular fast because it tastes great, its good for you, and you can change it up any way you like. Butternut squash brings creaminess and a tiny bit of sweetness, while beans, spices, and tomatoes bring that classic chili vibe.
Using seasonal veggies like butternut squash isn’t just some hip trend, it actually makes your food taste better and keeps more nutrients in it. Squash in fall and winter tastes so much richer than the kind shipped from far away in summer. Plus, buying stuff that’s in season helps local farmers and uses less fuel to get food to your table. All this makes your butternut squash chili cozy and full of flavor when the days get cold.
One of the coolest things about this chili is you can make it work for almost any diet. If you’re vegetarian or vegan just swap chicken broth for veggie broth. If you need gluten-free just check your broth and toppings. It’s really that easy to keep everybody happy without ruining the taste or the nutrition.
Nutritional Benefits of Butternut Squash
Butternut squash is more than just a sweet veggie. It’s loaded with vitamins A and C which help your eyes and skin and keep your immune system strong. You’ll also get vitamin E, magnesium, and potassium from it so it’s a real nutrient boost.
Another great thing is the fiber in squash, it helps you feel full and keeps your digestion on track. Because it’s low in calories but high in fiber, it’s perfect if you’re watching your weight but still want a filling meal.
Plus, butternut squash is packed with antioxidants that fight inflammation and protect your cells from damage. These antioxidants can help lower your risk of diseases like heart problems or some cancers. So throwing squash into your chili does more than just taste good, it gives you a health kick too.
What Makes a Great Chili?
A top-notch chili has a mix of textures, flavors, and the right amount of spice. You want it creamy but still chunky, rich but not too heavy, and with just enough heat to keep you coming back.
Most chilies have beans, meat (if you use it), spices, and veggies. Butternut squash adds something special—its creaminess thickens the chili naturally and its sweetness balances the kick from the chili powder. It’s a small change that makes a big difference.
All those vitamins and fiber in squash also help the chili be more filling and more healthy, so it’s not just comfort food, it’s a wholesome dinner.
Ingredients for Butternut Squash Chili Recipe
To cook up this hearty butternut squash chili, gather:
- Butternut squash: 1 large, peeled and cubed
- Beans: 2 cans (black and kidney), drained
- Tomatoes: 1 can diced, with juice
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Bell pepper: 1, diced
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Vegetable broth: 2 cups
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Detailed Cooking Directions
Follow these steps to make your butternut squash chili:
Preparation Steps
First, peel the squash and cut it in cubes. Dice the onion and bell pepper, then mince the garlic.
Cooking Process
Step 1: Heat olive oil in a big pot over medium heat. Add onion, garlic, and bell pepper. Cook, stirring now and then, until the onion is clear and the pepper is softer, about 5 minutes.
Step 2: Sprinkle in chili powder and cumin. Stir for 1–2 minutes until you can smell the spices.
Step 3: Put in the squash, beans, and tomatoes. Give it a good stir so everything mixes.
Step 4: Pour in vegetable broth and bring to a boil, then lower the heat.
Step 5: Let it simmer for 30–40 minutes, or until the squash is easily pierced with a fork. Stir sometimes so it doesn’t stick.
Final Adjustments
Give it a taste and add salt and pepper if you think it needs more. If you like it hotter, add extra chili powder or a dash of hot sauce.
Serving Suggestions
Here are some tasty ways to serve your chili:
- Top with: Sour cream, shredded cheese, and fresh cilantro for extra flavor.
- Pair with: Cornbread, rice, or a green salad to round out the meal.
Storage Tips
If you’ve got leftovers, here’s how to keep them tasty:
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
Reheating: Warm in the microwave or on the stove. If it’s too thick, add a splash of broth to loosen it up.
Variations of Butternut Squash Chili
Try these twists to change up your chili:
- Vegetarian/Vegan: Skip any meat or dairy and stick with plant-based broth and toppings.
- Extra Add-Ins: Toss in corn, sweet potatoes, or quinoa for more texture and taste.
- Heat Level: Use less chili powder for mild, or dice up fresh jalapeños for a spicy punch.
- Can I swap the squash? Acorn squash or pumpkin work too, just adjust cooking time if needed.
FAQs About Butternut Squash Chili
- What type of beans work best? Black beans and kidney beans are classic, but you can mix in pinto or cannellini beans too.
- Can I use frozen butternut squash? Yes, frozen squash works fine and saves prep time.
- How do I make it spicier? Add more chili powder, a pinch of cayenne, or fresh chopped chilis.
- Is butternut squash chili gluten-free? It is if you use gluten-free broth and check your spice labels.
- Can I make this in a slow cooker or Instant Pot? Sure, adjust the cooking times and you’re set.
- How long does leftover chili last? About 3-5 days in the fridge.
- Can I swap the squash? Acorn squash or pumpkin work too, just adjust cooking time if needed.
- What toppings go best? Try sour cream, shredded cheese, avocado slices, or chopped green onions.
- Can I add meat? Yes, ground turkey or beef are great if you want it meaty.
Conclusion
Butternut squash chili mixes sweet squash, spicy chili, and healthy fibers into a filling meal everyone can enjoy. Whether you like it vegan, vegetarian, or with meat, it’s easy to make and even easier to eat. Give it a try next time you want something warm and delicious!
Butternut Squash Chili
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 lbs butternut squash, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced Any color
- 2 cans (14.5 oz each) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes, or until the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, diced tomatoes (with juices), black beans, kidney beans, vegetable broth, cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the butternut squash is tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with your choice of optional toppings.
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