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Butternut Squash Chili
Hope everyone had a great Thanksgiving weekend! It always comes and goes way too quickly.
Despite knowing better, I always let the boys stay up way too late during the holiday breaks (movies, popcorn, or games, anyone?!)
We totally pay for it Monday morning. That’s where this Butternut Squash Chili swoops in to save the day…or maybe the week.
Perfect chili for chilly days
Speaking of Mondays, Miss Snowstorm has decided to waltz in on the first day back to business. Snow blowers are out there in full force. Snow plows are doing their darndest to keep up.
I did my annual mad scramble for all the kids’ snow gear that has been long forgotten in The Closet Abyss. I literally looked crazy, knee deep all the outgrown boots and beanie hats with their puff balls falling off.
But here’s my happy in the blizzard: Butternut Squash Chili. It’s so chili time.
Why this is the best chili ever
This is not just any chili. This fall inspired chili is hearty, healthy, and teeming with turkey and squash. Delicious (and easy) satisfaction in a bowl.
The use of fall squash rewards us with such vibrant colors, texture, and flavor. Not to mention it’s loaded with nutrients our bodies crave.
There’s something kind of magical about the seasons in the Midwest. Here’s to snow boots that fit and beanie hats with puff balls sewn back on.
And to sitting down to steaming hot bowl of chili with your favorite people.
watch This butternut squash chili in Action
Butternut Squash Chili
- 2 TB olive oil
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB ground cumin
- 1 tsp ground cinnamon
- 2 tsp oregano
- 2 tsp ground coriander
- 1 lb ground turkey
- 3 TB tomato paste
- 2 green bell peppers, seeded and chopped
- 29 oz fire-roasted tomatoes, with juices
- 2 cups chicken or turkey broth
- 28 oz 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
- 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. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.
Make it meatless by using veggie broth and omitting turkey. This butternut chili goes beautifully with Honey Cornbread Muffins (No Refined Sugar) If you enjoyed this recipe, please come back and give it a rating ♡
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
For the love of chili:
- Lentil Black Bean Chili. Super hearty and delicious, with or without the meat.
- Slow Cooker Chili with Black Beans and Corn. Slow cookers are boss at making chili.
3. Turkey or Beef Chili with Sriracha. This chili recipe uses the ease of a slow cooker and the kick of Sriracha.
- White Chicken Chili. Throw it all in the slow cooker, without pre-cooking the chicken. This is the easiest and tastiest white chicken chili we’ve ever tasted (and we’ve tasted a whole lotta chili.)