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Overhead view of a bowl of butternut squash chili with two chips and a dollop of sour cream.
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5 from 2 votes

Butternut Squash Chili

Perfect for a chilly evening, this Butternut Squash Chili recipe is a hearty, cozy, and healthy meal that will satisfy all your cravings. Made with butternut squash, ground meat, and beans, this chili is ready in less than an hour! It’s the ultimate fall meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 511kcal
Author: Justin Coit

Ingredients

  • 4 tbsp olive oil
  • 1 cup onions diced
  • 1 lb ground protein of your choice
  • 1 medium butternut squash (5 cups), peeled, seeded and in ½ inch cubes
  • 1 packet Hi Note Sloppy Papi seasoning optional
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • 1 (15 oz) can fire-roasted diced tomatoes with juices
  • 1 (15 oz) can black beans rinsed and drained
  • 24 oz vegetable chicken or beef broth

Optional Garnishes:

  • sour cream
  • shredded cheddar cheese
  • sliced scallions
  • tortilla chips

Instructions

  • Heat oil in large pot over medium heat, add onions and saute until slightly translucent.
  • Add in protein, Sloppy Papi seasoning, cumin, chili powder and coriander, and cook through, breaking it up with a spoon.
  • Add in the diced tomatoes with juices. Cook for 5-7 minutes until sauce is slightly reduced.
  • Add broth, beans and butternut squash, scraping any browned bits on the bottom of the pot. Bring to a low simmer, cook covered for 20-30 minutes until butternut squash is tender and all the flavors have melded together. Use a masher to mash butternut squash into the rest of the chili.
  • To serve, ladle chili into a bowl and top with your favorite garnishes.

Notes

  • Make sure to dice the butternut squash as uniformly as possible so it cooks evenly.
  • To save time, you can buy pre-peeled and diced butternut squash.
  • A large Dutch oven is ideal for making this butternut squash chili as you don’t want the ingredients to overflow as you mash chili.
  • If you have trouble peeling the butternut squash, you can microwave the squash for 30 seconds to help soften it.
  • Instead of tossing the seeds in the butternut squash, you can roast them like you do pumpkin seeds.
  • You can make the chili spicy with some chopped jalapenos or red pepper flakes.

Nutrition

Calories: 511kcal | Carbohydrates: 38g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 784mg | Potassium: 940mg | Fiber: 8g | Sugar: 7g | Vitamin A: 14469IU | Vitamin C: 30mg | Calcium: 272mg | Iron: 5mg