Butternut Squash Chili
- By Amy Dong
- Updated Sep. 3, 2026
This Butternut Squash Chili is the perfect easy dinner for fall and winter nights. My friends and family always look forward to this healthy chili recipe. Don’t be surprised when you get multiple requests for this dish.
In This Article
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Amy’s Notes
In my fall and winter evenings, nothing beats a piping hot bowl of chili for me during cooler evenings. This butternut squash chili is my tried-and-true recipe for serving to friends and family. Here’s Why:
- Butternut Squash: People love the subtle sweetness that the squash brings to this chili. It balances the spicy, savory flavors of the meal.
- It’s Healthy: This chili is both balanced and healthy. Protein, veggies, complex carbs, broth, vitamins: it’s got it all!
- It’s Boldly Flavorful: Butternut squash chili does not skimp on seasonings and flavor.
- One Pot: Butternut Squash Chili is one of my favorite fall one-pot recipes.
- Slow Cooker or Instant Pot: You can easily adapt this easy chili recipe for the Crock Pot or pressure cooker.
- Make Ahead: Chili is a great make-ahead meal for busy weeknights.
Key Ingredients
- Ground Turkey – Ground turkey offers lean protein; you can use ground beef as well.
- Butternut Squash – This vibrant squash brings a sweet, nutty flavor to the chili that balances the spices perfectly.
- Spices – Chili powder, oregano, coriander, cinnamon, and cumin bring warm, earthy, and spicy flavors to this dish.
- Broth – My favorite choice is chicken broth, but you can use vegetable broth for a vegetarian/vegan option.
- Garlic – We use 7 cloves of garlic in this chili! Sounds like a lot, but trust us when we say it makes all the difference.
- Black Beans – Black beans make this chili even more nutritious and filling.
Substitutions And Variations
Okay, so I love this recipe as-is, but here are some fun variation ideas if you’d like to twist things up:
- Protein Swap: Feel free to use ground beef or ground sausage in place of the turkey.
- Vegetarian: Make this chili vegetarian by simply omitting the ground turkey and chicken (or turkey) broth. Replace the chicken with extra beans and the broth with vegetable broth.
- Squash: If you don’t have butternut squash on hand, this recipe also works well with sweet potato, acorn squash, or even carrots.
- Veggies: We use green peppers as our main veggie in this recipe, but feel free use any other vegetables, such as green beans, kale, or collard greens.
- Beans: Not a fan of black beans? Try swapping them with kidney beans, garbanzo beans, cannellini beans, or even butter beans.
- Toppings: Top Butternut Squash Chili with a sprinkle of cheese, a dollop of sour cream, or even sliced avocado. Try crumbling corn chips on top for added crunch.
Step-By-Step Recipe Instructions
- Heat olive oil in a large pot (or Dutch oven). Add garlic and onion and cook until fragrant. Then add sugar, chili powder, cumin, cinnamon, oregano, and coriander.
- Add turkey along with 1 tsp. salt and break up until cooked through. Then add tomato paste.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Bring chili to a simmer, and 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. Serve with salt, pepper, and desired toppings.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This chili itself is the perfect prep-ahead meal. Here are a few ways to make this chili in advance:
- Spices: As always, spices for this recipe can be measured and mixed in advance to make things easier for cooking.
- Veggies: The butternut squash and green bell peppers can be chopped in advance and stored in an airtight container in the fridge for up to 3 days.
- Cooked Chili: Make the whole pot of chili in advance and either store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Simply reheat when you’re ready to enjoy.
Can I Make This in a Slow Cooker?
This butternut squash chili can definitely be made in the Crock Pot. Here’s how:
- Sauté Aromatics and Ground Meat: Heat olive oil in a skillet over medium-high heat. Sauté onion, garlic, and spices for 1 minute until fragrant. Add ground turkey and salt, breaking it up until cooked through. Stir in tomato paste.
- Transfer to Slow Cooker: Transfer the turkey mixture to a large slow cooker. Add bell peppers, fire-roasted tomatoes with juices, broth, beans, and butternut squash. Stir well to combine.
- Cook: Cover and cook on Low for 5 to 6 hours or High for 2 to 3 hours, until the butternut squash is fork-tender. Season with additional salt and pepper to taste, and serve with desired toppings.
Video: Watch Me Make This Recipe
Butternut Squash Chili
This Butternut Squash Chili is the one I make for family and friends every fall. It's healthy and boldly flavorful. People always ask for the recipe.
Ingredients
- 2 tablespoons olive oil
- 1 whole onion, diced
- 7 cloves garlic, chopped
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons oregano
- 2 teaspoons ground coriander
- 1 pound ground turkey
- 3 tablespoons tomato paste
- 2 whole green bell peppers, seeded and chopped
- 29 ounces fire-roasted tomatoes, with juices
- 2 cups chicken broth
- 28 ounces black beans, from cans, rinsed well and drained
- 1 medium butternut squash, peeled/seeded, and cubed into 1/2 inch pieces
- kosher salt and freshly ground black pepper
- shredded cheddar cheese for topping, optional
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
- Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
- You can also use ground beef or chicken.
- Vegetarian or vegan option: Make it meatless by using veggie broth and omitting meat or use plant-based ground beef.
- Crock Pot Option: Sauté aromatics, spices, and turkey in a pan first. Transfer to a slow cooker with remaining ingredients. Cook on Low for 5–6 hours or High for 2-3 hours until squash is fork-tender.
- This recipe is part of our cozy Soups and Stews Collection.
- This butternut chili is delicious with this Moist Honey Cornbread Muffins.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you.
Nutrition (per serving)
Calories: 427kcal | Carbohydrates: 68g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 385mg | Potassium: 1736mg | Fiber: 16g | Sugar: 8g | Vitamin A: 8741IU | Vitamin C: 39mg | Calcium: 191mg | Iron: 6mg
What to Serve with Butternut Squash Chili
- Honey Cornbread Muffins: You can’t have chili without cornbread! Serve warm Honey Cornbread Muffins.
- Warm Garlic Bread or Crusty Rolls: This Rosemary Garlic Bread or easy dinner rolls is perfect for soaking up every last bit of chili broth.
- Crisp Fall Salad: I love this Apple and Broccoli Salad Recipe, as it stays crunchy.
- Classic Toppings Bar: Offer shredded cheddar cheese, sour cream, sliced jalapeños, diced avocado, chopped cilantro, and lime wedges.
Frequently Asked Questions
What does Butternut Squash Chili taste like?
Butternut squash chili tastes like your classic bowl of chili with a hint of sweetness and extra warmth from the squash and cinnamon. People love this dish all fall and winter.
Why is my butternut squash not getting softer?
If your butternut squash is taking forever to soften, you may need to chop it into smaller pieces. We shoot for 1/2 inch cubes. Otherwise, just keep cooking low and slow until it becomes fork tender.
Is butternut squash chili gluten free?
Yes! This butternut squash chili recipe is actually gluten and dairy free if you omit the cheese as a garnish.
Can I make this chili in the slow cooker?
Absolutely! This chili can be made in the slow cooker. We recommend looking at our Easy Crockpot Chili Recipe for cooking times and instructions for using your Crock Pot.
How long does butternut squash chili keep?
This chili is good in an airtight container in the fridge for up to 4 days. It also freezes well. In the freezer, it will stay fresh in an airtight container for up to 3 months.
What other squash can I use in this chili?
You can try acorn squash, cut-up fresh pumpkin cubes, or even cut-up spaghetti squash.
How can I make this vegetarian or vegan?
Absolutely! To make this vegetarian or vegan, omit the ground turkey (or use vegan ground meat) and use vegetable broth instead of chicken broth. Swap in an extra can of beans, such as kidney or black beans, for added protein.
More To Make And Eat
- The Best Vegetarian Chili – Whether you choose to make this on the stovetop or in the slow-cooker, this is the best vegetarian chili you’ll ever taste! You won’t miss the meat with these big, bold flavors.
- Crockpot White Bean Chicken Chili – Throw all these delicious ingredients in the crockpot and come home to the most flavorful, comforting meal. We can’t get enough of this white chili, especially with cornbread!
- Stovetop Chili – This classic stovetop chili is bursting with flavor due to the perfect combo of bold spices. Chili powder, cayenne pepper, cumin, and a dash of tabasco sauce bring those bold flavors that we love.
- Healthy Chicken Chili – This chili is healthy, delicious, perfect for meal prep, and comes together in only 30-minutes. It’s a quick weeknight dinner that the whole family will devour.