Butternut Squash Chili Recipe

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Cook Time: 45 minutes

Warm, comforting, and packed with flavor, this butternut squash chili is the perfect weeknight meal. With tender squash, vibrant vegetables, and a medley of spices, its hearty, healthy, and customizable with your favorite toppings.

Ingredients

For the Chili

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup chopped green bell pepper
• 2 cups butternut squash, diced into 1/2-inch cubes
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper (optional)
• 1 (15 oz) can black beans, rinsed and drained
• 1 pound cooked ground turkey or chicken (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Toppings

• 3/4 cup shredded Cheddar cheese
• 1/3 cup sour cream
• 6 tablespoons chopped cilantro
• 1 jalapeno, seeded and finely chopped
• 1 avocado, pitted, peeled, and diced

Instructions

1. Heat olive oil in a 4- to 5-quart Dutch oven over medium-high heat. Add the onion and tomato paste and cook, stirring occasionally, until the onion softens and the paste darkens, about 4-5 minutes.
2. Add minced garlic and stir for 30 seconds until fragrant.
3. Pour in the vegetable broth. Add bell pepper, butternut squash, diced tomatoes, and fire-roasted tomatoes. Stir in brown sugar, chili powder, cumin, and crushed red pepper if using.
4. Cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, until the squash is tender.
5. Add black beans and cooked ground meat (if using). Cover and simmer for an additional 15 minutes to allow flavors to meld.
6. Season with salt and pepper to taste. Serve hot, topped with shredded Cheddar, sour cream, cilantro, jalapeno, and avocado as desired.

Tips from the Test Kitchen

• For a thicker chili, mash some of the cooked squash before serving.
• For a vegetarian version, omit meat and add extra beans or chickpeas. Be sure to drain canned beans before adding.

Storage

Store leftover chili in an airtight in the refrigerator for up to five days. Reheat on the stove or in the microwave.

You can also freeze the chili for up to three months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition Facts (per serving)

• Calories: 393
• Total Fat: 23g (29% DV)
• Saturated Fat: 6g (31% DV)
• Cholesterol: 21mg (7% DV)
• Sodium: 1154mg (50% DV)
• Total Carbohydrate: 41g (15% DV)
• Dietary Fiber: 16g (57% DV)
• Total Sugars: 12g
• Protein: 13g (25% DV)
• Vitamin C: 60mg (67% DV)
• Calcium: 253mg (19% DV)
• Iron: 4mg (23% DV)
• Potassium: 1262mg (27% DV)

The History of Butternut Squash Chili

Butternut squash chili is a modern twist on the traditional chili con carne, a dish that traces its roots to 17th-century chili recipes in northern Mexico and the southwestern United States. While classic chili focused on meat, beans, and chili peppers, the addition of butternut squash reflects contemporary culinary trends emphasizing seasonal vegetables and vegetarian-friendly adaptations. This variation likely gained popularity in the early 2000s as cooks sought heartier, nutrient-dense plant-based options without sacrificing flavor.

Regional Variations and Features

While traditional chili is often associated with Texas, Colorado, and New Mexico, the butternut squash version has found a niche in northern U.S. regions where winter squash is abundant. In the Midwest and Northeast, roasted squash adds natural sweetness and a creamy texture, complementing the spiciness of chili powder and cumin. Some recipes swap black beans for kidney beans or chickpeas, reflecting local availability and dietary preferences. Roasted tomatoes are also a regional touch that enhances the depth of flavor without overpowering the dish.

What Sets It Apart From Similar Dishes

Unlike classic meat-heavy chili, butternut squash chili balances sweet and savory notes, creating a milder, comforting dish. Its texture is less dense than thick stews and more nuanced than simple vegetable soups, thanks to the combination of tender squash cubes and hearty beans. The optional addition of ground turkey or chicken allows the dish to appeal to omnivores, but even fully vegetarian versions remain satisfying due to the richness of roasted squash and spices.

Where Its Commonly Served

This chili is particularly popular in casual, family-oriented settings such as home dinners and potlucks. Cafs and farm-to-table restaurants in autumn and winter often feature it as a seasonal special, pairing it with crusty bread, cornbread, or a fresh green salad. Its adaptability also makes it ideal for meal prepping, allowing leftovers to be stored in the fridge or freezer without losing flavor or texture.

Interesting Facts

• Butternut squash is a rich source of vitamin A and fiber, making this chili both nutritious and satisfying.
• The natural sweetness of roasted squash can reduce the need for added sugar, making it a healthier chili alternative.
• This dish can be made fully vegan by omitting meat and dairy toppings, with avocado and cilantro providing creamy and aromatic flavors.
• Some chefs use a portion of the squash mashed to thicken the chili, giving it a velvety consistency without flour or cornstarch.
• The combination of chili powder and cumin with sweet squash creates a flavor profile that is unique compared to traditional tomato-based chili recipes.

Butternut squash chili exemplifies the fusion of traditional American comfort food with modern, vegetable-forward cuisine. Its warmth, versatility, and seasonal ingredients make it a standout dish for both weeknight dinners and festive gatherings.

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