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.
Servings: 10
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