This butternut squash chili is a hearty and healthy comfort food recipe made with ground beef, butternut squash, beans and tomatoes for a delicious one-pot chili recipe.
This Butternut Squash Chili is a hearty and delicious comfort food recipe perfect for an easy one-pot dinner recipe. The classic chili recipe calls for traditional chili ingredients with the addition of cubed butternut squash.
You cannot go wrong with an easy chili recipe in the fall and winter seasons.
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Why You'll Love This Recipe
- One-Pot Meal
- Healthy Comfort Food
- Easy Meal Prep
Ingredients & Substitutions
- Butternut Squash - Chop the butternut squash into small chunks for this chili.
- Ground Beef - Ground beef is the main protein in this dish. You can also substitute with venison or ground turkey.
- Bone Broth - You can use bone broth or water as the liquid component of the chili.
- Canned Beans - We recommend using black beans for this recipe, but you can use pinto or kidney beans as well.
- Canned Tomatoes - This recipe called for tomato sauce, tomato paste and diced tomatoes.
- Spices - The spices are simple in this recipe - salt, garlic, diced onion, cumin and chili powder.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Potato Peeler - A potato peeler helps to easily peel the squash.
- Cutting Board - We like to use wooden cutting boards to chop the squash.
- Knives - A good quality knife helps to easily chop the squash.
- Dutch Oven - A Dutch oven is the perfect pot to simmer the chili on the stovetop in.
How to Make Butternut Squash Chili
Step 1. Add the beef and onion to the Dutch oven.
Step 2. Brown the beef.
Step 3. Add the tomato paste, garlic and spices to the beef.
Step 4. Stir the ingredients to mix everything together.
Step 5. Pour the bone broth, tomato sauce, diced tomatoes and beans into the pot.
Step 6. Stir everything together and bring to a boil.
Step 7. Add the cubed squash to the Dutch oven.
Step 8. Simmer the chili for 30 minutes until the squash is tender.
Recipe Serving Suggestions
This butternut squash chili is a hearty and filling comfort food recipe perfect for a cozy weeknight dinner. This recipe makes 6-8 servings. We like to serve the chili with our favorite toppings including sour cream, shredded cheese and cilantro.
If you like this recipe, you will love our other healthy comfort food recipes.
- Cheesy Chicken Corn Chowder
- Homemade Hamburger Helper
- 30 Minute Baked Pasta
Expert Tips & Variations
- Meal Prep Recipe - Make a big pot of chili at the beginning of the week and enjoy it as an easy, filling meal all week long.
- Stretch the Meal - Make this recipe into a "chili mac" recipe by serving the chili over gluten-free noodles. This helps to stretch the meal and creates additional servings. This is a great option if you have extra company to feed or want to make the dish last all week.
How to Store Butternut Squash Chili
- Refrigerator - 3-4 days in an airtight container
Recipe FAQ
Yes, you can! Brown the beef prior to adding it to the crockpot. Add all of the ingredients to the pot with the beef. Set the crockpot to cook on high for 3-4 hours or on low for 6-8 hours.
More Dinner Recipes
Butternut Squash Chili
This butternut squash chili is a hearty and healthy comfort food recipe made with ground beef, butternut squash, beans and tomatoes for a delicious one-pot chili recipe.
Ingredients
- 1 pound ground beef
- ½ cup diced yellow onion
- 3 Tablespoons minced garlic
- 1 6-oz can tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 cups bone broth
- 2 cans black beans, drained and rinsed
- 1 14.5-oz can diced tomatoes
- 1 14.5-oz can tomato sauce
- 3 cups peeled and cubed butternut squash (¼in cubes)
Instructions
- Place the Dutch oven on the stovetop and turn the burner on to medium.
- Add the ground beef and onion to the Dutch oven and cook to brown the beef.
- Add the minced garlic, tomato paste, chili powder, cumin and salt to the Dutch oven and stir to combine with the beef.
- Pour the bone broth into the pot with the beans, tomato sauce and diced tomatoes. Bring to a boil.
- When the chili begins to boil, pour the cubed squash into the Dutch oven and turn the burner to low.
- Simmer the chili for 25-30 minutes or until the squash is tender.
- Serve the chili with your favorite toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 1236mgCarbohydrates: 38gFiber: 13gSugar: 9gProtein: 27g
