Butternut Squash Chili

Chili is one of those dishes that’s fun to tailor to your own tastes. Nearly everyone has a favorite version, and some are quite a bit different from others. Our contest-winning chili recipe features butternut squash as a new addition to a traditional beef-and-bean chili. The sweet, autumnal flavor of the butternut squash balances the spicy, tangy notes in the dish for an incredibly delicious flavor combination. This just may become the star of your collection for both chili and butternut squash recipes.

Ingredients for Butternut Squash Chili

• Ground beef or ground turkey: Either of these meats will add a generous amount of protein, so it’s up to you whether you want to make butternut squash beef chili or butternut squash turkey chili.
• Red onion: The onion adds flavor to the meat and the overall chili.
• Garlic: Garlic adds a little umami to the chili.
• Tomato paste: Tomato paste thickens and contributes to the tomato flavor in the chili liquid.
• Chili powder and ground cumin: This duo helps make the chili taste like chili, with sharp, zesty notes and loads of flavor. Some chili powder is hotter than others, so it could make the dish spicy as well.
• Black beans and pinto beans: You’ll want to use canned black beans and pinto beans for this recipe, then rinse and drain them first. The beans also add protein to the chili, plus other nutrients such as folate and iron.
• Diced tomatoes: Diced tomatoes add vitamin C and potassium to the chili, while also providing color and flavor. Use canned diced tomatoes to save time.
• Tomato sauce: Tomato sauce contributes to the chili’s red color and provides even more tomato flavor for the liquid portion of the dish.
• Butternut squash: Peel and cube the butternut squash for this dish. Some markets also sell the squash already cubed, which is a real time-saver if you find it difficult to cut winter squashes.
• Apple cider vinegar: Vinegar brightens the flavor a bit; it works well for dishes that are rich or fatty too.
• Avocado, plain Greek yogurt and shredded mozzarella (optional): Offer any or all these as toppings when you serve the chili.

Directions

Step 1: Cook the meat and onion

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In a Dutch oven over medium heat, cook the ground beef and onion, crumbling the meat and cooking until the beef is no longer pink and the onion is tender, six to eight minutes.

Step 2: Combine the ingredients and cook

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Add the chopped garlic, tomato paste, chili powder, cumin and salt, then cook for one minute longer. Stir in the water, both cans of beans, the diced tomatoes and the tomato sauce. Bring the chili to a boil, then reduce the heat. Stir in the squash, then simmer, covered, until the squash is tender, 20 to 25 minutes. Stir in the vinegar.

Step 3: Serve with a choice of toppings

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Serve the chili with chopped avocado, Greek yogurt and shredded mozzarella cheese as optional toppings.

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Butternut Squash Chili Variations

• Get spicier: Add cayenne pepper to heat up the chili if you prefer it on the spicy side.
• Change up the diced tomatoes: Instead of canned diced tomatoes, choose a version that has chopped jalapenos to kick up the heat a bit.
• Chocolate, please: A tablespoon or so of unsweetened cocoa powder will add depth to the flavor without making the chili taste chocolaty.
• Try it with cinnamon: Cinnamon will add a wonderful warm note to the aroma and flavor of the chili.
• Add cheddar: Top the chili with shredded or cubed cheddar cheese instead of, or in addition to, the mozzarella.

How to Store Butternut Squash Chili

After the chili cools completely, store it in a covered container in the refrigerator, where it will keep for three to four days.

Can you freeze chili with butternut squash?

You can. When the chili is cool, transfer it to stackable portion-sized freezer containers to save space in the freezer. Frozen, the chili will keep for about three months. To enjoy it again, thaw it in the refrigerator overnight before reheating.

Butternut Squash Chili Tips

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How can I make this chili vegan?

To make this butternut squash chili recipe vegan, either eliminate the ground meat completely or replace it with red lentils. Add the lentils when you add the beans to the dish, then make sure they’re tender, along with the butternut squash, at the end of the cooking time. A vegan ground-meat replacement is another option, and in the chili, it will have the texture and look of ground beef.

How can I lower the sodium?

Minimize the sodium content in this recipe by choosing low-sodium diced tomatoes and thoroughly rinsing and draining the canned beans before adding them to the dish. Use as little salt as possible when making the chili, and choose a light version of sour cream as a chili topping.

Could I use only black beans instead of adding pinto beans?

Absolutely! Black beans are packed with nutrition, and they taste delicious paired with butternut squash. Replace the pinto beans with another can of black beans.