Easy Butternut Squash Chili

There are few things more comforting than a big pot of butternut squash chili simmering away on a cool evening. This recipe has become my go to whether I need a wholesome weeknight dinner or something special for a cozy game day gathering. Packed with sweet cubes of butternut squash earthy beans colorful peppers and your choice of lean turkey or beef this chili is both hearty and surprisingly light.

I remember the first time I made this with turkey instead of beef and was amazed at how much my family loved it. We now make extra batches to freeze for lunches and everyone cheers when this chili shows up on the table.

Ingredients

• Olive oil: Adds a healthy fat and helps soften veggies look for extra virgin for best flavor
• Onions: Provide aromatic sweetness choose firm white or yellow onions for milder taste
• Green and red peppers: Give a fresh crunch and subtle sweetness go for firm shiny peppers with vibrant color
• Garlic cloves: Build savory depth use fresh and mince just before adding for boldest flavor
• Ground beef or turkey: Your protein of choice quality matters so pick lean meat for less grease and cleaner taste
• Canned chili beans: Add substance and protein try kidney or pinto beans rinse and drain to control salt
• Corn: Sweet contrast to the smoky spice frozen corn works well if fresh is not available
• Canned diced tomatoes and chilis: Brings brightness and mild heat select fire roasted for extra flavor if you can
• Broth: Adds savoriness and helps everything meld together choose low sodium for full control
• Butternut squash: The star of the show rich in texture with natural sweetness look for firm heavy squash
• Tomato paste: Provides thickness and intense tomato flavor go with double concentrate if possible
• Homemade chili seasoning: Customizes heat and depth use a blend or a chili packet if you are short on time
• Chili powder: Sets the chili flavor make sure yours is still fragrant and not stale
• Cinnamon: Gives unexpected warmth a little goes a long way use fresh ground
• Cumin: Adds smokiness pick whole and grind yourself if you want extra freshness
• Dried oregano: Delivers herby background notes buy in small quantities to keep potent
• Salt and pepper: Enhances and balances flavors freshly cracked pepper adds a real punch
• Red cayenne pepper: Optional for those who love extra kick start with a pinch and add to taste

Instructions

Prepare the Vegetables:

Dice onions and both peppers into uniform pieces to help them cook evenly and blend smoothly into the chili. Peel and cube your butternut squash into even sized chunks about half to one inch so they cook through at the same rate.

Sauté Aromatics:

Heat olive oil in a large Dutch oven or stock pot over medium high heat. Add onions green peppers and red peppers and cook stirring often until soft and fragrant usually about 3 to 5 minutes. Add minced garlic and cook for one minute until you can really smell it.

Brown the Meat:

Add your ground beef or turkey directly to the pot breaking it up as it browns. Season with chili powder cinnamon cumin oregano salt pepper and cayenne. Make sure the spices touch the meat to lock in the flavor. Cook until browned and fully cooked through about 5 or 6 minutes. Drain any excess fat if you want a lighter chili.

Build the Chili Base:

Pour in your broth and stir in drained chili beans corn diced tomatoes with chilis tomato paste and cubed butternut squash. Mix everything thoroughly and bring to a simmer so the flavors can combine.

Simmer Until Tender:

Reduce heat to medium low and cover. Allow the chili to gently simmer checking every 10 minutes and stirring so nothing sticks. After about 35 to 40 minutes the squash should be easily pierced with a fork and all the flavors melded. For pre roasted squash this might take just 15 to 20 minutes.

Cool and Serve:

Take the pot off the heat and let cool for at least five minutes before serving. This helps the flavors deepen and prevents any tongue burns when everyone dives in.

I have always loved how butternut squash transforms this chili into something both sweet and earthy. It is the ingredient my kids requested even before they liked beans and brings a pop of color and nutrition that I cherish.

Storage Tips

This chili stores well in the fridge for up to four days in a tightly covered container. The flavors actually improve overnight so leftovers are often better than the first day. For freezing cool completely then portion into freezer friendly containers and freeze for up to three months. Thaw overnight in the refrigerator or gently reheat on the stovetop stirring to keep the squash intact.

Ingredient Substitutions

Feel free to swap ground turkey for beef or even ground chicken. Any canned beans work instead of chili beans try black beans or navy beans for a twist. Use whatever broth you have chicken beef or vegetable all add nice depth. If you cannot find fresh butternut squash use frozen or even sweet potatoes cut into cubes.

Serving Suggestions

This chili is filling enough on its own but a few toppings make it extra special. A dollop of plain yogurt or sour cream chopped fresh cilantro shredded cheese or crunchy tortilla strips can turn each bowl into a new creation. It also travels well in a thermos so it is great for lunchboxes and picnics.

Cultural and Seasonal Notes

Chili is a dish with roots in both Tex Mex and American home cooking evolving as cooks added whatever was fresh and easy. Butternut squash fits right in during fall and winter when it is at its best. This version celebrates harvest produce and the familiar flavors of classic chili.

Seasonal Adaptations

Use sweet potatoes when butternut squash is out of season

Try smoked paprika instead of cayenne for a gentle heat perfect for kids

Zucchini can be used in summer for a lighter twist

Success Stories

Friends have told me this recipe even gets rave reviews from self proclaimed squash skeptics. It is a regular at my extended family potlucks because it fills a crowd and it is easy to customize to everyone’s tastes. Every time a batch gets made at home the leftovers seem to disappear before I can freeze any

Freezer Meal Conversion

Double the recipe and pour into two large containers. Let cool then label and freeze. I often freeze single serve portions for quick lunches — just defrost and microwave or heat on the stove. The squash softens but keeps a lovely texture and the flavors remain punchy even after freezing.

This butternut squash chili is always a family favorite. Enjoy its color and coziness—it will brighten up any chilly night.

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, you can use ground turkey, chicken, or beef according to your preference. Each will bring a unique flavor and texture to the dish.

→ What beans work best for this chili?

Chili beans are recommended, but kidney beans, black beans, or pinto beans also work well and can be swapped in easily.

→ How do I make it spicier?

Add extra cayenne pepper or a diced jalapeño as you cook, adjusting the amount to reach your desired spice level.

→ Can I use roasted squash?

Roasted butternut squash can be used for a sweeter note and a shorter simmer time, just add it towards the end of cooking.

→ Is this dish suitable for meal prep?

Absolutely! The flavors develop more as it sits, making it excellent for make-ahead meals and leftovers.