This cozy butternut squash chili packs a punch of flavor! With tender squash and hearty beans, it’s a delicious way to warm up on a chilly day.
Plus, it’s super easy to make! Just toss everything in, let it simmer, and enjoy. I often double the batch because leftovers are even better!
Key Ingredients & Substitutions
Butternut Squash: This is the star of your chili! Its natural sweetness balances the spices. If you can’t find butternut squash, try sweet potatoes or carrots for a similar flavor and texture.
Ground Meat: Ground beef or turkey gives a nice protein boost, but you could use ground chicken or even omit it for a vegetarian option. For a meat alternative, crumbled tempeh or lentils work great.
Canned Beans: Black and kidney beans add heartiness. Feel free to swap in pinto or chickpeas if those are more convenient for you!
Spices: Chili powder is key for that classic chili flavor. If you want more heat, try adding cayenne or crushed red pepper. For a milder taste, reduce the chili powder and add sweet paprika instead.
How Do I Achieve the Best Flavor in My Chili?
Layering flavors is crucial in chili. Always start by sautéing the onions and garlic. This builds a rich foundation of taste! Here’s a step-by-step guide:
- Heat olive oil in your pot to add depth early on.
- Cook the onion until translucent, then add garlic to prevent burning.
- Toasting spices in the fat helps release their oils, enhancing the flavor.
- Simmering allows all the ingredients to meld together. Stir occasionally for even cooking!
Follow these tips for a chili that’s bursting with flavor. Enjoy!
Butternut Squash Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
- 1 lb ground beef or turkey (optional for a meat version)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (14.5 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef or vegetable broth
Spices:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Others:
- 1 tbsp olive oil
- Optional toppings: sour cream or Greek yogurt, fresh cilantro leaves
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 30-40 minutes to cook. Altogether, you’re looking at about 50 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it until the onion becomes soft and translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for another 1 minute. This will make your kitchen smell amazing!
2. Brown the Meat (if using):
If you’d like to include meat, now’s the time! Add the ground beef or turkey to the pot. Cook it until it’s browned and no longer pink, breaking it up with a spoon as it cooks. If there’s excess fat, drain it off.
3. Add the Spices:
Next, stir in the chili powder, cumin, smoked paprika, oregano, along with salt and pepper. Cook the spices together with the meat and onions for 1-2 minutes to really bring out their flavors!
4. Combine All Ingredients:
Now it’s time to add the butternut squash cubes, diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, and broth. Give it all a good stir to combine the ingredients well.
5. Simmer the Chili:
Bring your chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes. Stir occasionally and keep an eye on it until the butternut squash is tender and the chili has thickened.
6. Final Taste Adjustments:
Once the squash is nice and tender, taste the chili and adjust any seasonings with more salt, pepper, or chili powder according to your preference.
7. Serve and Enjoy:
Serve the chili hot in bowls, adding a dollop of sour cream or Greek yogurt and sprinkling fresh cilantro leaves on top for that extra flavor. Enjoy this hearty and flavorful bowl of goodness!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it beforehand. Just add it directly to the pot when combining ingredients. Keep in mind that you may need to increase the cooking time by a few minutes until it’s tender.
How Can I Make This Chili Vegetarian?
To make this chili vegetarian, simply omit the ground meat and substitute it with an extra can of beans or lentils for added protein. You can also include more vegetables, like zucchini or bell peppers, for extra flavor and texture!
Can I Store Leftover Chili?
Yes! Allow the chili to cool completely before storing it in an airtight container. It will keep in the fridge for up to 3-4 days. You can also freeze leftovers for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.
How Do I Adjust the Spice Level?
If you prefer a milder chili, you can reduce the chili powder and omit any additional spicy ingredients, like cayenne pepper. For extra heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce while cooking or when serving!
