Butternut Squash Chili

This hearty and healthy butternut squash chili recipe is the perfect weeknight dinner, according to recipe developer Barrett Heald.

Butternut Squash Chili Ingredients

These are the ingredients you’ll need to make this homemade butternut squash chili recipe: 

• For the chili: olive oil, yellow onion, tomato paste, garlic, vegetable broth, green bell pepper, butternut squash, diced tomatoes, fire-roasted diced tomatoes, brown sugar, chili powder, ground cumin, crushed red pepper, canned black beans, ground turkey or chicken (optional), salt, and pepper. 
• Toppings: Cheddar cheese, sour cream, chopped cilantro, diced jalapeno, and diced avocado

How to Make Butternut Squash Chili

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make butternut squash chili: 

1. Cook the onion and tomato paste in oil, then stir in the garlic.
2. Add the broth, bell pepper, squash, and tomatoes. Stir in the sugar, chili powder, cumin, and red pepper flakes. Simmer until the squash is tender. 
3. Add beans and ground meat (if using). Cover and simmer, then season. 
4. Top with your desired toppings.

Test Kitchen Tips

This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: 

• Want a thicker chili? Mash up some of the squash to thicken the broth mixture.
• For a vegetarian option, omit the ground meat and replace it with a can of kidney beans or chickpeas. Drain the beans before adding to chili.

How to Store Butternut Squash Chili

Store the leftover butternut squash chili in an airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stove. 

Can You Freeze Butternut Squash Chili? 

Yes, you can freeze butternut squash chili for up to three months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Editorial contributions by Corey Williams