Butternut Squash Chili
Cozy up with this hearty butternut squash chili recipe! Packed with fall flavor, it’s the perfect comforting meal for chilly nights.
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Ingredients
- 1 lb ground beef (or chicken, turkey)(Omit for vegan)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, or hot pepper of choice, diced
- 4 cups butternut squash, diced
- 1 15 oz can black beans, drained and rinsed
- 1 28 oz can whole tomatoes, crushed
- 2 cups chicken broth (vegetable broth for vegan)
- 1 tbsp chili powder
- 1/4 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon (adds warmth and depth)
- 1/4 tsp cayenne pepper (Optional for added heat)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper to taste
Instructions
- 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.
- Sauté the aromatics – Add onion, garlic, bell pepper, and jalapeño. Cook until softened.
- Add spices – Stir in spices. Toast for 1–2 minutes to bring out flavor.
- Build the chili – Add cubed butternut squash, beans, tomatoes, and broth. Stir to combine.
- Simmer – Bring to a boil, then reduce heat and simmer 25–30 minutes, until squash is tender.
- Taste & adjust – Season with salt and pepper. Add extra broth if you prefer a thinner chili.
- Serve & garnish – Ladle into bowls and top with cilantro, avocado, and shredded cheese if desired.
Notes
*Calories are approximate
Servings: 6 servings
Calories: 235kcal
