Butternut Squash Chili Recipe

This Butternut Squash Chili is pure cozy comfort in a bowl, and I promise it’s about to become your new cool-weather staple! With natural sweetness from roasted butternut squash, a medley of colorful veggies, hearty beans, and just the right amount of spice, this chili is both wildly satisfying and surprisingly nourishing. Whether you’re serving it to friends on game day or meal-prepping a weeknight dinner, Butternut Squash Chili always manages to impress with its vibrant flavors and inviting warmth. Get ready for a dish that’ll win over even the most devoted meat-lovers and please every veggie enthusiast at the table!

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe has its own part to play, lending character, body, or a pop of color to the finished chili. You’ll find the ingredient list refreshingly straightforward—with just a handful of kitchen staples, you’ll build layers of flavor that taste anything but basic.

• Butternut squash: Dice it up for natural sweetness and silky texture that holds up perfectly in the chili.
• Onion: Sautéed onion forms the savory aromatic base you absolutely need for depth.
• Bell pepper: Any color works, but red peppers add subtle sweetness and a stunning visual pop.
• Garlic: Don’t skimp—fresh garlic gives the chili a fragrant kick.
• Diced tomatoes: Tangy and bright, they provide moisture and meld everything together.
• Black beans: Balances the sweetness of squash with an earthy, satisfying bite.
• Kidney beans: Adds color and a different kind of hearty creaminess.
• Vegetable broth: Keeps everything luscious and stew-like; use low sodium if you want extra control over saltiness.
• Chili powder: Essential for warmth and a bit of smoky complexity—adjust to your heat preference.
• Cumin: Brings an aromatic, earthy, almost nutty note that pairs perfectly with squash.
• Smoked paprika: Not strictly necessary, but it lends a gentle smokiness that brings the whole pot together.
• Salt and pepper: Always season to taste; a little at the start, then more before serving if needed.
• Olive oil: For sautéeing, and to round out the overall mouthfeel.

How to Make Butternut Squash Chili

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until they become soft and fragrant—about 5 minutes. Stir in the garlic and let it cook for another minute until it becomes mellow and aromatic. This first step builds the flavor foundation for your Butternut Squash Chili, so give those veggies the time they deserve!

Step 2: Add Spices and Butternut Squash

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to evenly coat the sautéed veggies with those bold, deep flavors. Once the spices are fragrant, add the diced butternut squash and mix so that all the pieces are warmed and just tinged with a little color from the pot.

Step 3: Simmer with Tomatoes and Broth

Pour in the diced tomatoes and vegetable broth, scraping any tasty bits off the bottom of the pot. Bring the mixture to a gentle simmer, then partially cover and cook for about 20-25 minutes. This is when the butternut squash softens and soaks up all the layers of flavor you’ve built so far.

Step 4: Add Beans and Finish Cooking

Once the squash is almost fork-tender, add the black beans and kidney beans. Simmer the chili uncovered for another 10 minutes to let all the flavors come together and the chili thicken up to your liking. Taste and adjust the salt, pepper, or a touch more chili powder if you want extra heat.

Step 5: Serve and Enjoy

Ladle the piping-hot Butternut Squash Chili into big bowls while it’s still bubbling. Top with all your favorite fixings (more on that below!), and enjoy the soul-warming reward of your kitchen creation.

How to Serve Butternut Squash Chili

Garnishes

You can have a lot of fun with toppings! Some crowd-pleasers: a dollop of sour cream or a swirl of Greek yogurt for creaminess, chopped cilantro or green onion for brightness, and a few slices of avocado for that buttery finish. Don’t forget a sprinkle of shredded cheese for ultimate coziness.

Side Dishes

Butternut Squash Chili pairs beautifully with crusty bread, warm cornbread, or even tortilla chips for dipping and scooping. For a lighter side, serve it alongside a crisp green salad—the contrast keeps things refreshing and balanced.

Creative Ways to Present

Try serving your chili in roasted squash halves for a festive look, or ladle it over baked sweet potatoes for a hearty twist. Turn leftovers into next-day nachos or stuff it in bell peppers, top with cheese, and bake for a totally new weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Let your Butternut Squash Chili cool to room temperature, then spoon it into airtight containers. It’ll keep in the fridge for up to 4 days, and the flavors just get deeper and richer with each passing day.

Freezing

This chili is an absolute dream for make-ahead meals! Pour cooled chili into freezer-safe containers, leaving a little space at the top for expansion. It keeps beautifully for up to three months—just thaw overnight in the fridge before reheating.

Reheating

For best results, heat leftover chili gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit thick, splash in extra broth or water. You can also reheat individual portions in the microwave in about 2 minutes, stirring halfway through.

FAQs

Can I make Butternut Squash Chili in a slow cooker?

Absolutely! Just sauté the onions, peppers, and garlic first, then add everything to your slow cooker. Set it on low for 6-8 hours, or high for 3-4 hours, until the squash is meltingly tender.

Is this recipe vegan and gluten-free?

Yes, this Butternut Squash Chili is naturally vegan and gluten-free as written, making it a superb option for a variety of diets without any adjustments needed.

Can I add meat if I want to?

Of course! You can brown some ground turkey, chicken, or beef with the onions and peppers before adding the rest of the ingredients. It’s a flexible recipe that leaves plenty of room for your personal spin.

How spicy is this chili?

This version is mild to medium, but chili powder varieties and your own personal touch can take it up or down the heat scale. Add more chili powder, or a pinch of cayenne, if you like things hot.

What’s the best way to dice butternut squash?

Peeled and seeded butternut squash can be cubed with a sharp knife, but if you want to save time (and your fingers), look for pre-diced fresh butternut squash in the produce section of your grocery store.

Final Thoughts

If you love meals that feel like a warm hug, you absolutely need to try this Butternut Squash Chili. Every spoonful is packed with colorful vegetables and cozy spices, making it the kind of recipe that draws everyone to the table. Give it a go, and discover just how deliciously easy comfort food can be!

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