As the air cools and leaves turn golden, this Butternut Squash Chili brings a bowl of warmth perfect for the fall season. The sweetness of butternut squash and the hearty flavors of beans and spices make this dish a comforting twist on traditional chili, blending familiar spices with a touch of autumnal sweetness.

Why You’ll Love This Recipe:

Seasonal Comfort: Sweet and nutty butternut squash adds a seasonal twist to your chili.
Packed with Nutrition: With squash, beans, and bell peppers, this chili is as nourishing as it is delicious.
Adaptable: You can adjust the spices, use different beans, or swap ground turkey for beef to make it just the way you like it.

Ingredients You’ll Need:

1 teaspoon olive oil
½ cup chopped onions
½ cup chopped green peppers
½ cup chopped red peppers
2-3 cloves garlic, minced
1 pound ground turkey
30 oz canned chili beans, drained (two 15oz cans)
15 oz canned corn, drained
15 oz canned diced tomatoes with chilis, drained
½ cup vegetable broth
4 cups butternut squash, peeled and diced
6 oz tomato paste
Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon cayenne pepper (optional, for a kick)

How to Make Butternut Squash Chili:

Prepare the Veggies: Heat olive oil in a large pot over medium-high. Add onions, green peppers, and red peppers, cooking until softened. Stir in garlic.
Brown the Turkey: Add ground turkey, breaking it up and cooking until browned. Stir in the chili seasoning until combined.
Simmer and Build Flavor: Pour in the broth, beans, corn, diced tomatoes, tomato paste, and squash. Stir to combine, reduce the heat to medium-low, and cover.
Cook Until Tender: Let the chili simmer for about 35-40 minutes, stirring occasionally, until the squash is tender.
Serve and Enjoy: Ladle into bowls and top with avocado, sour cream, or crackers if desired.

Helpful Tips:

Roasted Squash Option: For added flavor, roast the squash at 400°F for 25-30 minutes before adding it to the chili.
Spice Adjustment: Add extra cayenne or a dash of smoked paprika for a deeper, spicy flavor.
Slow Cooker Option: Brown the turkey first, then add everything to a slow cooker for 4-5 hours on high or 7-8 on low.

Details:

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Cuisine: American
Diet: Gluten-Free, Dairy-Free

Nutritional Information (Per Serving):

Calories: 286
Carbohydrates: 25g
Protein: 18g
Fat: 10g

Storage Instructions:

Refrigerate: Store in an airtight container for up to 3-4 days.
Freeze: Portion and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Related Recipes

If you love this chili, try:

Spicy Butternut Squash and Sweet Potato Soup

Conclusion

This Butternut Squash Chili is a cozy, nutritious meal for fall nights. Give it a try and let it fill your kitchen with the warming scents of spices and hearty squash!

Cozy Butternut Squash Chili

Author: Charlotte B.

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Description

Instructions

Prepare the Veggies: Heat olive oil in a large pot over medium-high. Add onions, green peppers, and red peppers, cooking until softened. Stir in garlic.
Brown the Turkey: Add ground turkey, breaking it up and cooking until browned. Stir in the chili seasoning until combined.
Simmer and Build Flavor: Pour in the broth, beans, corn, diced tomatoes, tomato paste, and squash. Stir to combine, reduce the heat to medium-low, and cover.
Cook Until Tender: Let the chili simmer for about 35-40 minutes, stirring occasionally, until the squash is tender.
Serve and Enjoy: Ladle into bowls and top with avocado, sour cream, or crackers if desired.