5.0 from 21 votes
Butternut Squash Chili Recipe
Butternut Squash Chili Recipe - Butternut Squash Chili recipe made with ground beef or turkey, butternut squash, vegetables, and spices makes a hearty and delicious chili recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 398 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 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 cooked pinto beans or 2 (14.5 ounce) cans pinto beans, rinsed and drained
- 1 medium butternut squash peeled and cubed into ½ inch pieces
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
- Optional toppings: diced avocado sour cream, or red pepper flakes
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.
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Notes
- Special Dietary Changes:If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo,Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping. If you are vegetarian, simply omit the ground beef or turkey and swap the chicken stock for vegetable broth instead and omit the optional sour cream topping.Make-Ahead:This chili recipe is a great make-ahead dish! Reduce the cooking time and stop cooking before the butternut squash reaches tenderness. Allow to cool and store in the refrigerator. To serve, reheat over medium heat, cooking until the butternut squash is tender. This prevents the butternut squash from overcooking or becoming mushy.Freezer Friendly:Prepare the chili as directed, stopping the cooking time before the butternut squash becomes tender. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout and the butternut squash is tender.
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
38g
(13%)
Protein
30g
(60%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
1255mg
(52%)
Potassium
1406mg
(40%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
14421IU
(288%)
Vitamin C
69mg
(77%)
Calcium
156mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398
% 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.