Butternut Squash Chili Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Chili Recipe
Description
The Butternut Squash Chili Recipe features ground beef cooked with onions, garlic, and chili spices such as chili powder, cumin, and dried oregano. Tomato paste, tomato sauce, and chicken stock form the chili base, enriched with pinto beans and cubed butternut squash. The chili simmers until thickened and the squash is tender but not falling apart, offering a balance of soft vegetable pieces and meaty texture.
Its savory, mildly spicy flavor profile and the inclusion of beans add both protein and fiber, making it a filling dish. The butternut squash contributes a subtle natural sweetness and a soft bite that complements the hearty beef and beans. Cooking in a Dutch oven facilitates even heat and slow melding of flavors.
This chili can be enjoyed as a standalone meal or paired with toppings like avocado, sour cream, or red pepper flakes as suggested. Its richness and thickness make it suitable for colder days or when a comforting bowl is desired.
The recipe notes mention options for dietary modifications including omitting beans and sour cream for paleo or Whole 30 diets or substituting vegetable broth and omitting meat for a vegetarian version. It also advises making ahead by partially cooking the squash to avoid over-softness when reheating, and freezing instructions for storage up to three months.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 1 pound ground beef
- 3 tablespoons tomato paste
- 2 bell pepper seeded and chopped
- 2 1/2 /2 cups tomato sauce
- 1 1/2 /2 cups chicken stock or broth
- 2 cups pinto beans or 2 (14.5 ounce) cans pinto beans, rinsed and drained, cooked
- 1 butternut squash peeled and cubed into ½ inch pieces, medium
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- avocado sour cream, or red pepper flakes, optional, diced, toppings
Instructions
- Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, cumin, and oregano and saute the onions until tender, about 2 minutes. Stir in the ground beef or turkey and cook until browned. Drain away any excess drippings and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, butternut squash, salt and pepper. Cook, stirring occasionally until the chili is thickened and the butternut squash is tender, but not falling apart, about 20 minutes.
Notes
- The chili can be adapted for paleo or Whole 30 diets by omitting beans and sour cream.
- Vegetarian versions replace meat with vegetable broth and skip sour cream.
- For make-ahead cooking, partially cook the squash to prevent mushiness upon reheating.
- Freeze in airtight containers for up to 3 months; thaw overnight before reheating until squash is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1255mg | 52% |
| Potassium | 1406mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 14421IU | 288% |
| Vitamin C | 69mg | 77% |
| Calcium | 156mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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