Butternut Squash Chili
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10
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Calories
427 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butternut Squash Chili
Description
Butternut Squash Chili begins by sautéing onion and garlic in olive oil, followed by the addition of sugar and a spice mix that includes chili powder, cumin, cinnamon, oregano, and coriander. Ground turkey is browned and mixed with tomato paste to deepen the flavor. Chopped green bell peppers, fire-roasted tomatoes with juices, and chicken broth are added, and the mixture simmers to develop the base.
Black beans and cubed butternut squash are incorporated next, cooking until the squash is tender but retains shape. The resulting chili offers a complex flavor profile with warm spices, the sweetness of squash, and the hearty texture from beans and turkey. Optionally topped with shredded cheddar cheese, it becomes creamy and comforting.
This chili is suitable for a filling lunch or dinner and keeps well refrigerated. It pairs nicely with side options like cornbread to complement its texture and flavor. Reheating is straightforward by simmering on the stovetop.
The recipe provides variations by suggesting alternative meats or vegetarian adaptations using vegetable broth. Its robust ingredients and long simmer make it well-suited to meal prepping and enjoying over multiple days.
Ingredients
- 2 TB olive oil
- 1 whole onion diced
- 7 cloves garlic chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB cumin ground
- 1 tsp ground cinnamon
- 2 tsp oregano
- 2 tsp ground coriander
- 1 lb ground turkey
- 3 TB tomato paste
- 2 green bell pepper seeded and chopped
- 29 oz fire-roasted tomatoes with juices
- 2 cups chicken broth
- 28 oz black beans from cans, rinsed well and drained
- 1 medium butternut squash peeled/seeded, and cubed into 1/2 inch pieces
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- cheddar cheese optional, shredded, for topping
Instructions
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
- Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
- Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat.
- Taste and add additional salt and freshly ground black pepper, if desired. Serve warm, with shredded cheddar if desired.
Notes
- Cover and refrigerate leftovers; reheat by bringing to a simmer on the stove.
- Substitute ground beef or chicken for turkey if preferred.
- Make a meatless version by using vegetable broth and omitting the meat.
- Pair this chili with Honey Cornbread Muffins for a complementary side.
- Ratings and feedback are welcomed to improve the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 385mg | 16% |
| Potassium | 1736mg | 37% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 8741IU | 175% |
| Vitamin C | 39mg | 43% |
| Calcium | 191mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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