Cozy Butternut Squash Chili Recipe for Fall

When the weather turns crisp and the leaves start falling, nothing hits the spot quite like a hearty bowl of chili. But this isn’t your typical beef-and-beans recipe. Butternut squash chili brings a seasonal twist that’s both nourishing and packed with flavor. Sweet, tender squash pairs beautifully with savory spices, beans, and just the right amount of heat. It’s the perfect dish for chilly nights, game-day gatherings, or meal prepping for the week ahead.

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Why You’ll Love This Butternut Squash Chili

• Seasonal & Cozy – Uses fresh butternut squash, a fall staple.
• Hearty & Filling – Packed with beans, tomatoes, and warm spices.
• Versatile – Make it vegetarian, or add ground turkey, chicken, or beef.
• Meal Prep Friendly – Stores well and tastes even better the next day.

Ingredients You’ll Need To Make Butternut Squash Chili

• 2 tbsp olive oil
• 1 lb. ground beef (chicken or turkey work well also!)(Omit for vegetarian)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño or other hot pepper of choice, minced (optional for heat)
• 4 cups butternut squash, peeled & cubed
• 1 can (15 oz) black beans, drained & rinsed
• 1 can (28 oz) whole tomatoes, crushed
• 2 cups chicken broth (or vegetable broth if vegetarian)
• 1 tbsp chili powder
• 1/4 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon (adds warmth & depth)
• 1/4 tsp cayenne pepper (Optional for added heat)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt & pepper to taste

How to Make Butternut Squash Chili

1. Brown the meat – Heat olive oil in a large pot. Add beef (or chicken or turkey) and cook, breaking up the meat into small pieces until no longer pink.
2. Sauté the aromatics – Add onion, garlic, bell pepper, and jalapeño. Cook until softened.
3. Add spices – Stir in spices. Toast for 1–2 minutes to bring out flavor.
4. Build the chili – Add cubed butternut squash, beans, tomatoes, and broth. Stir to combine.
5. Simmer – Bring to a boil, then reduce heat and simmer 25–30 minutes, until squash is tender.
6. Taste & adjust – Season with salt and pepper. Add extra broth if you prefer a thinner chili.
7. Serve & garnish – Ladle into bowls and top with cilantro, avocado, and shredded cheese if desired.

Serving Suggestions

• Pair with cornbread, biscuits, or a crusty baguette.
• Serve over rice or quinoa for extra heartiness.
• Add toppings like jalapeños, pumpkin seeds, or Greek yogurt.

Storage Tips

• Fridge: Keeps 4–5 days in an airtight container.
• Freezer: Store up to 3 months. Reheat on the stovetop for best flavor.

Variations to Try

• Spicy Kick: Add chipotle peppers in adobo sauce.
• Extra Veggies: Toss in corn, zucchini, or carrots.
• Vegan-Friendly: Use vegetable broth and skip the dairy toppings.

This butternut squash chili is everything you want in a fall recipe—warm, nourishing, and bursting with seasonal flavor. It’s a delicious way to enjoy comfort food without sacrificing nutrition. Whether you keep it plant-based or add protein, this chili is bound to be a cozy favorite at your table all season long.

So grab a pot, cube up that squash, and let’s make some chili magic happen!