Chili is one of the most versatile and satisfying dishes, perfect for chilly nights or hearty meals. Traditionally made with ground meat, beans, tomatoes, and a blend of bold spices, chili is a crowd-pleaser known for its ability to warm the soul. However, there’s a growing trend to explore new variations, and butternut squash chili offers a delicious, unique twist on the classic recipe.
Butternut squash adds a sweet, nutty flavor that beautifully complements the spicy, savory elements of chili. This combination creates a balance of flavors that appeals to both traditional chili lovers and those seeking a healthier, plant-based option. As the perfect dish for fall and winter, butternut squash chili is hearty, comforting, and packed with nutritious ingredients. Whether you’re making it vegetarian or adding meat, this recipe is sure to become a staple in your seasonal cooking.
The Benefits of Butternut Squash
Butternut squash is not only flavorful but also packed with essential nutrients. Rich in fiber, it aids digestion and helps keep you feeling full longer, making it a great choice for a hearty meal like chili. It’s also a fantastic source of vitamins A and C, which are essential for immune health and skin vitality.
The slightly sweet, nutty flavor of butternut squash adds complexity to dishes, offering a rich, creamy texture when cooked. Whether used as a substitute for beans or meat, or added alongside them, butternut squash elevates the nutritional profile and taste of your chili.
Why Butternut Squash Works Well in Chili
The combination of sweet butternut squash and spicy chili spices is what makes this dish stand out. The natural sweetness of the squash contrasts beautifully with the heat from ingredients like chili powder, cumin, and cayenne pepper. This balance creates layers of flavor that are both comforting and exciting to the palate.
Butternut squash also adds a different texture to the chili, offering soft, tender bites that soak up the flavorful broth and spices. By incorporating this ingredient, the chili becomes more robust and visually appealing, while still honoring the traditional flavors of tomatoes, beans, garlic, and onions.
Ingredients Overview
To make a delicious butternut squash chili, you’ll need a few key ingredients. The star of the dish is, of course, butternut squash, peeled and diced into bite-sized pieces. Black beans add protein and texture, while diced tomatoes form the base of the broth. Other essential vegetables include onions, garlic, and bell peppers for depth of flavor.
The spice blend is crucial to achieving the perfect chili taste, with chili powder, cumin, paprika, and optional cayenne pepper delivering the characteristic heat and warmth. You can customize the dish further by adding ground chicken, turkey, or beef for a meat-based version, or keep it vegetarian or vegan by sticking to plant-based options like beans and lentils.
For those who enjoy experimenting, add-ins like corn, zucchini, or even quinoa can enhance the texture and nutritional value of the chili, making it truly your own.
Step-by-Step Cooking Instructions and Variations
Step-by-Step Cooking Instructions
Preparation:
- Prepping the Butternut Squash: Begin by peeling the butternut squash using a vegetable peeler. Once peeled, slice off both ends, then cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard them. Dice the squash into bite-sized cubes, about 1 inch in size, to ensure even cooking.
- Chopping Vegetables: Finely chop one large onion, a couple of bell peppers (red or green), and mince 3-4 garlic cloves. These will form the base of your chili, giving it a rich and aromatic flavor.
- Prepping Spices and Beans: If using dried beans, be sure to soak them overnight or use a quick-soak method to soften them before cooking. Prepare your spice blend with chili powder, cumin, paprika, and optional cayenne pepper for heat.
Cooking Process :
- Sauteing Onions, Garlic, and Peppers: Heat a large pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Once hot, add the chopped onions, bell peppers, and garlic. Sauté for 5-7 minutes until the onions become soft and translucent, and the garlic releases its aroma. This step helps build the foundation of flavor for your chili.
- Adding Spices for Aroma and Depth: Once the vegetables have softened, stir in the spice blend: 2 tablespoons of chili powder, 1 tablespoon of cumin, and 1 teaspoon of paprika. If you like your chili spicy, add a pinch of cayenne pepper or diced jalapenos. Toasting the spices for 1-2 minutes enhances their flavor, giving the chili a rich, deep taste.
- Incorporating Butternut Squash and Simmering: Add the cubed butternut squash to the pot and stir to coat it with the spices and vegetables. Pour in 2 cups of vegetable broth (or chicken broth if making a non-vegetarian version) to create the base. Lower the heat to medium-low, cover, and let the squash cook for 10-15 minutes until it begins to soften.
- Adding Tomatoes, Beans, and Other Base Ingredients: Once the butternut squash is slightly tender, add one 15-ounce can of diced tomatoes (with their juice) and two 15-ounce cans of black beans (or your choice of beans). Stir everything together, making sure all the ingredients are evenly distributed. At this stage, you can also add other vegetables, like corn or zucchini, for extra texture.
- Letting the Chili Simmer and Develop Flavors: Allow the chili to simmer on low heat for 20-30 minutes, stirring occasionally to prevent sticking. The longer the chili simmers, the more the flavors will meld together. Check the squash periodically to make sure it’s tender but not mushy.
- Adjusting Seasonings as Needed: Taste the chili after it has simmered, and adjust the seasoning. You can add more chili powder for heat, salt for balance, or a bit of lime juice for brightness. If you prefer a thicker chili, you can mash some of the butternut squash or beans to give the dish a creamier texture.
Popular Variations of Butternut Squash Chili
Vegetarian/Vegan Version:
To make a fully plant-based version of butternut squash chili, simply omit any meat-based ingredients and use vegetable broth instead of chicken broth. You can enhance the protein content by adding a can of lentils or a block of diced tofu, which will absorb the flavors of the chili while adding heartiness to the dish. For extra richness, you can stir in a tablespoon of nutritional yeast or a splash of coconut milk at the end, which adds a creamy texture without dairy.
Non-Vegetarian Version :
For those who prefer a meat-based chili, butternut squash pairs beautifully with ground turkey, chicken, or even beef. Simply brown 1 pound of your chosen meat in the pot before sautéing the onions, peppers, and garlic. Once the meat is browned and cooked through, continue with the recipe as directed, adding the butternut squash and other ingredients. The sweetness of the squash helps balance the richness of the meat, while the bold spices ensure the chili remains savory and satisfying.
Spicy vs. Mild Variations :
To adjust the heat level in your butternut squash chili, you can easily modify the type and amount of chili powders you use. For a mild version, reduce the chili powder to 1 tablespoon and skip the cayenne pepper or jalapenos. To amp up the heat, use a spicier chili powder, add diced jalapenos, or include a chipotle pepper in adobo sauce for a smoky, fiery kick. You can also incorporate smoked paprika for a subtle smoky flavor, which enhances the chili without adding extra spice. Experiment with your preferred spice level to create the perfect balance for your taste buds.
Tips for the Perfect Butternut Squash Chili and Serving Suggestions
Tips for the Best Butternut Squash Chili
Achieving the Perfect Texture :
Cooking butternut squash to the right texture is key to a delicious chili. You’ll want to cook the squash just until it’s tender but still holds its shape, usually around 15-20 minutes of simmering. Overcooking can make the squash mushy, which may not be ideal for those looking for a chunkier consistency.
If you prefer a thicker chili, mash some of the butternut squash or beans with the back of a spoon while the chili simmers. Another option is to stir in a tablespoon or two of tomato paste, which will help thicken the broth and intensify the tomato flavor.
Flavor Enhancements :
To elevate the depth of flavor in your butternut squash chili, consider adding a small amount of cocoa powder or cinnamon. These ingredients may sound unusual, but they introduce a subtle complexity that pairs well with the chili spices. Cocoa powder, in particular, adds richness, while cinnamon enhances the warmth of the dish.
You can also experiment with different types of beans. While black beans are commonly used, kidney beans or pinto beans are equally delicious alternatives. Each type of bean brings a unique texture and flavor to the chili, allowing for variety.
Incorporating additional vegetables is another great way to add both flavor and nutrition. Sweet corn, zucchini, or carrots provide extra sweetness and color to the chili, making the dish even heartier and more visually appealing. You can also stir in leafy greens like kale or spinach for added nutrients.
Serving Suggestions and Pairings
Serving Options :
The fun part of serving butternut squash chili is topping it with a variety of fresh ingredients. Popular toppings include diced avocado, which adds creaminess, and chopped cilantro, for a burst of freshness. For those who enjoy a creamy, indulgent chili, shredded cheese, a dollop of sour cream, or a drizzle of lime juice can be added right before serving to balance the flavors.
Pair the chili with cornbread, tortilla chips, or crusty bread to soak up the flavorful broth. These sides add a satisfying crunch or softness, depending on your preference.
Leftover Ideas :
Leftover butternut squash chili can easily be stored and transformed into new dishes. To store, let the chili cool to room temperature before placing it in an airtight container. It will keep for 4-5 days in the fridge. To reheat, simply warm it up on the stove or in the microwave.
For creative leftover ideas, you can use the chili as a base for chili mac by mixing it with cooked macaroni and cheese. It also works great as a topping for nachos—just layer the chili over tortilla chips, sprinkle with cheese, and bake until bubbly. Alternatively, use the chili as a filling for burritos by wrapping it in a tortilla with rice, cheese, and avocado.
If you’ve made a large batch, the chili freezes well. Store it in freezer-safe containers for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat on the stove. This makes it ideal for meal prep and quick, satisfying weeknight dinners.
Nutritional Information and Benefits of Butternut Squash Chili
Nutritional Breakdown :
Butternut squash chili is not only delicious but also packed with essential nutrients. Butternut squash itself is rich in fiber, aiding in digestion and helping maintain a feeling of fullness. It’s also a fantastic source of antioxidants and vitamins, particularly Vitamin A (for vision and immune health) and Vitamin C (for skin and immune support). The inclusion of black beans or other legumes adds additional fiber and plant-based protein.
For those looking for a low-carb option, simply reduce or eliminate the beans and increase the squash and vegetable content. Additionally, the dish is naturally gluten-free, making it suitable for those with gluten sensitivities.
Both vegan and non-vegan versions of this chili offer ample protein: the vegan version relies on beans, lentils, or tofu, while the non-vegan version can include lean meats like chicken or turkey, ensuring that the dish is hearty and filling regardless of dietary preferences.
Why Butternut Squash Chili is Great for Meal Prep :
Butternut squash chili is an ideal meal prep option because it’s easy to make in bulk and stores well. Its versatility allows it to cater to various dietary preferences—whether vegan, vegetarian, or meat-based. The chili freezes and reheats well, making it a convenient option for busy weeknight dinners or batch cooking.
FAQs :
- Can I use frozen butternut squash in this chili?
Yes, frozen butternut squash works well. Simply adjust the cooking time slightly, as it may cook faster than fresh squash. - How can I make this chili more kid-friendly?
Reduce the spice level by using less chili powder or omitting hot spices. Adding mild ingredients like sweet corn can make it more appealing to children. - What other beans can I use if I don’t have black beans?
Kidney beans, pinto beans, or chickpeas are great alternatives to black beans. - How do I store and freeze butternut squash chili?
Store in airtight containers in the fridge for 4-5 days, or freeze for up to 3 months.
Butternut Squash Chili
Description
This hearty and nutritious soup combines lean ground turkey, creamy butternut squash, and fresh kale with a creamy broth for a perfect comfort meal. The addition of beans and vegetables gives the soup a rich texture while still being light and healthy. A perfect balance of flavors in every spoonful!
Ingredients
- 1 tbsp olive oil
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme, minced (or 1/2 tsp dried thyme)
- 2 cups butternut squash, diced
- 14 oz great northern beans, drained and rinsed
- 10 oz ground turkey, browned and crumbled
- 2 ½ cups chicken broth
- ½ cup heavy cream
- 2 cups fresh kale, chopped and massaged
- Salt and pepper, to taste
Instructions
1️⃣ Cook the turkey:
In a sauté pan, cook the ground turkey over medium-high heat until fully cooked and browned, about 5-7 minutes. Break it into crumbles as it cooks. Drain any excess oil using a colander and set the cooked turkey aside.
2️⃣ Sauté the vegetables:
In a Dutch oven or large stockpot, heat 1 tablespoon of olive oil over medium heat. Add the diced carrot, celery, and onion. Sauté for 3-4 minutes until the vegetables start to soften.
3️⃣ Add garlic and thyme:
Stir in the minced garlic and fresh thyme, cooking for an additional 1 minute until fragrant.
4️⃣ Add the main ingredients:
Add the diced butternut squash, drained beans, cooked turkey, and chicken broth. Stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes, or until the squash is tender.
5️⃣ Add cream and kale:
Stir in the heavy cream and chopped kale. Simmer for another 4-5 minutes, allowing the kale to wilt and the flavors to meld together.
6️⃣ Serve and garnish:
Ladle the soup into bowls and top with your favorite garnishes like avocado, shredded cheddar cheese, or crunchy tortilla chips.
Notes
- Substitutions: You can substitute butternut squash with sweet potatoes, and kale can be swapped for spinach or Swiss chard.
- Make it heartier: Add some quinoa or brown rice for extra texture and nutrients.
- Garnishes: Avocado, shredded cheese, or tortilla chips add texture and extra flavor