This cozy butternut squash chili is packed with flavor and good-for-you ingredients. The sweet squash adds a nice twist, making every spoonful warm and satisfying.
Making this chili is super fun! You can top it with cheese or avocado for an extra treat. And trust me, leftovers taste even better the next day—score!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If butternut squash isn’t available, you can substitute with sweet potatoes or pumpkin for a similar texture and sweetness.
Black Beans: These provide protein and fiber. If you’re not a fan, kidney beans or pinto beans work great too. Canned versions are quick and easy, but cooked from scratch can add more flavor!
Vegetable Broth: For a richer taste, chicken broth can be used. Homemade stock is best, but store-bought works well. If you’re watching your sodium, opt for low-sodium broth.
Spices: Chili powder and cumin give chili its warmth. You can twist the flavors by adding paprika, coriander, or even a hint of cinnamon for a unique profile. Adjust the cayenne per your heat preference!
How Do You Perfectly Cook Butternut Squash?
Cutting and cooking butternut squash can feel tricky, but here’s how to simplify it!
- Start by peeling it with a vegetable peeler, then slice it in half lengthwise. Scoop out the seeds and cut into 1-inch cubes. A sharp knife helps ensure safe cutting!
- The cubes should be roughly the same size for even cooking—about 1-inch works perfectly for this chili.
- Cook it in the chili until it’s tender, which usually takes 25-30 minutes of simmering.
Try adding the squash first and letting it soak up the spices while cooking—this enhances the flavor!
Butternut Squash Chili
Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth (or chicken broth)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped for garnish
- 1 jalapeño, sliced (optional for garnish)
- Shredded cheddar cheese (optional for garnish)
- Sour cream or Greek yogurt (optional for garnish)
Time Estimate:
This delicious butternut squash chili will take about 10 minutes to prep and approximately 30-35 minutes to cook. So you’re looking at a total of around 45 minutes for this comforting dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. This is where the base of your flavor starts!
2. Add Garlic and Toast the Spices:
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. This adds a lovely aroma! Next, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for about 30 seconds to make the spices fragrant and flavorful.
3. Combine the Ingredients:
Now, it’s time to add the star of our dish! Add the cubed butternut squash, black beans, diced tomatoes along with their juice, and the vegetable broth to the pot. Give it a good stir to combine everything together for a delicious mix.
4. Simmer to Perfection:
Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 25-30 minutes. You want the butternut squash to be tender! Stir occasionally to prevent sticking.
5. Taste and Adjust:
Once the squash is tender, taste your chili and adjust the seasoning with salt and pepper if needed. This is your chance to make it just right!
6. Serve and Garnish:
Serve the chili hot, garnished with fresh chopped cilantro, slices of jalapeño, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt for some extra creaminess!
Enjoy your hearty, comforting butternut squash chili! It’s perfect for a chilly evening or whenever you need a cozy meal.
Can I Substitute Other Squash for Butternut Squash?
Absolutely! If you can’t find butternut squash, you can use acorn squash, sweet potatoes, or even pumpkin. Just keep an eye on the cooking time, as different squashes can vary slightly in tenderness.
How Can I Make This Chili Vegetarian or Vegan?
This recipe is already vegetarian, but to ensure it’s vegan, simply use vegetable broth instead of chicken broth and skip the cheese and sour cream garnish, or replace them with vegan alternatives!
Can I Freeze Leftover Chili?
Yes, you can freeze leftovers! Let the chili cool completely before transferring it to airtight containers. It freezes well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or in the microwave.
How to Adjust the Heat Level?
If you prefer a milder chili, omit the cayenne pepper and use a regular bell pepper instead of jalapeño. For more heat, consider adding diced fresh jalapeños or a dash of hot sauce while it simmers!
