Butternut Squash Chili

Let me introduce to you the BEST Butternut Squash Chili.

I’m spilling the beans (pun intended) on how to make this ultra flavorful butternut squash chili and you’re going to be making it on repeat all soup season long!

There’s nothing better than a warming, filling, cozy bowl of chili during the Fall and Winter months.

Or if you’re anything like us you love chili year round you’ll have to try my four bean chili and white chicken chili too! They are both made in the slow cooker which is a win.

Chili is usually rich, deep in flavor and often spicy. Which is why I love the addition of butternut squash because adding in something sweet like this winter squash is a great way to balance the flavors of the chili.

Here’s why you’ll love this chili:

• It’s full of a variety vegetables
• Big on flavor
• Easy to make!
• Can easily be made vegetarian
• Delicious for meal prep and leftovers
• Perfect for game day, tailgate parties or just Sunday supper!
• Comforting and warming for you you get the hankering for a big bowl of chili!

Hello chili season, I see you and I welcome you with big, open arms!

Ingredient Notes

This chili is loaded with veggies and rather simple chili ingredients. You can scroll down to the recipe card for the full list of ingredients and measurements.

• Butternut Squash: Obviously! I’m showing you down below how to prepare your butternut squash into cubes to add to the chili. You can also purchase butternut squash pre-cut, just be sure the cubes are cut in uniform pieces and are small enough/bite sized chunks.
• Russet Potatoes: I like to bulk up this chili with potatoes too. Feel free to use Yukon or red potatoes as well.
• Ground turkey: Feel free to use ground beef or ground pork instead for a more hearty chili. The fat from those meats will also add more flavor. But don’t worry this chili isn’t a lackluster dish by any means by using ground turkey!
• Crushed tomatoes and tomato paste: tomato products are an essential. The tomato paste infuses the chili with a bright, zest flavor that compliments the overall flavors.
• Carrots: Diced carrots are an easy way to add natural sweetness to balance out the spicy flavors.
• Bell pepper: Any color works. I like adding in green or yellow.
• Beans: Drained kidney beans and black beans get stirred into this chili at the end. Feel free to use a different type of bean, like great northern or pinto beans but be sure to drain them so the liquid from the cans doesn’t thin out the chili.
• Vegetable broth: Adding broth helps thin out the tomato products. Feel free to use chicken broth or beef broth as well.
• Seasonings: You’ll need cumin, paprika, oregano, salt and pepper. Or you can feel free to use 2-3 Tbsp. of your favorite chili seasoning. This is my favorite homemade chili seasoning you can easily make and add to this recipe!

How to cut a butternut squash:

It can be intimidating cutting a butternut squash, I totally get it! Here is a simple way to do it and hopefully these step by step photos are helpful for you!

1. Cut both ends of the butternut squash off using a sharp chef’s knife on a stable surface, like a sturdy cutting board. (Cutting about 1/2 inch off of the top and bottom is plenty”
2. Use a vegetable peeler to peel all of the skin off. Discard skins.
3. Slice the butternut squash down the middle, carefully. Scoop the seeds out and discard seeds.
4. Cut and chop the butternut squash into small, bite sized cubed for the chili.
5. That’s it! You can cut and prep the squash in advance so when it’s time to make the chili this step is already done! Cubed butternut squash will last up to 3 days in a container in the fridge.

Step by Step Directions

It’s easy to make and will make the house smell delicious while it simmers on the stove! Be sure to scroll down to the recipe card for the full recipe instructions.

1. Heat oil in a large dutch oven or soup pot and cook ground turkey until no longer pink.
2. Add onions, then add garlic, tomato paste and seasonings.
3. Add in carrots, bell peppers, butternut squash, and potatoes. Stir.
4. Add in crushed tomatoes, vegetable broth and water.
5. Bring to a boil.
6. Then cover and simmer on low for an hour or until potatoes and squash are fork tender.
7. Before serving stir in beans.

I don’t know about you but I love a good chili with a ton of garnish options. Here are some of my favorite toppings to add:

• Sour cream (or Greek yogurt)
• Green onions
• Jalapeños
• Cilantro
• Lime wedges
• Avocado
• Crunchy tortilla strips
• Chopped tomatoes

Tips and Variations

• Types of meat: feel free to use ground beef, ground pork or even ground lamb. We like the ground turkey for a lighter option, but meats with more fat can also give the chili a more hearty flavor.
• Even though this is a butternut squash chili, you could also use sweet potato in it’s place!
• Add more spice to this chili by adding hot sauce or red pepper chili flakes.
• To make in the slow cooker: cook the ground meat first then add all ingredients into the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. It’s best to take it off heat when the butternut squash and potatoes are fork tender so they don’t come mushy.
• Storage: Store cooled chili in a container in the fridge for up to five days. Or, let cool completely and freeze up to 3 months in a freezer safe container or plastic gallon baggie.
• Reheat: reheat chili on the stove and add any broth or water, if desired.
• Enjoy chili as is or with cornbread, garlic bread or a side salad.

More Recipes You Will Love

Instant Pot Chicken Taco Soup

Broccoli and Cauliflower Soup

Instant Pot Corn and Potato Chowder

Slow Cooker Chicken Pot Pie Soup