A classic stick-to-your-bones, warm your soul kind of meal
Cold days and a simmering pot of chili go together so well. It's a classic stick-to-your-bones, warm your soul kind of meal. This Chili with Butternut Squash combines classically spiced meaty chili with jalapenos, bell pepper, onions, and sweet and hearty butternut squash for a smoky and lightly sweet dish to warm up with all fall and winter long. This one-pot chili recipe can be on your table in as little as 30-minutes and pairs deliciously with a sprinkle of cheese, a dollop of sour cream, and a side of cornbread!
Does this chili have beans?
While this Chili with Butternut Squash contains plenty of meat, the base recipe has no beans. Instead, I've swapped them for butternut squash, which gives the dish a creamy, nutty sweetness that perfectly balances the spice and acidity from the fragrant chili peppers and umami-rich tomatoes.
However, if you are on team 'Chili Needs Beans!,' go ahead and toss them in -- chili is flexible like that! Black beans, kidney beans, pinto beans, or great northern beans would all make great choices on this butternut squash chili. I prefer to use rinsed canned beans in this recipe to make things super easy.
What kind of meat should I use in this chili?
Ground beef, ground chicken, and ground turkey all work wonderfully in this recipe. If you prefer to use non-ground meat, this recipe is also tasty (and super quick) with leftover brisket, shredded pork shoulder, barbacoa, shredded chicken, or shredded turkey (Hello, Thanksgiving leftovers!).
What should I serve this chili with?
Topping ideas for your chili bowl
- Shredded cheese
- Sliced green onions
- Diced red onions
- Diced avocado
- Pickled jalapeno slices
- Chopped cilantro
- Sour cream
- Hot sauce
- Fritos or crushed tortilla chips
To serve on the side of your chili bowl
- I love to serve this chili with a side of Brown Butter Buttermilk Skillet Cornbread.
Freezing and Storage
This Chili with Butternut Squash freezes beautifully for up to three months in airtight freezer-safe containers. To reheat, simply allow to thaw in the refrigerator overnight then reheat on the stove or in the microwave. It also works really well for meal prep during the week, keeping for up to 4 days when stored in airtight containers in the refrigerator (these are my favorite storage containers).
What tools do I need to make this recipe?
- A large soup pot or Dutch oven
- A cutting board
- A chef's knife
- A kitchen scale -- OR -- measuring cups (for less precise measurements)
- Measuring spoons
- A wooden spatula or spoon
- A ladle
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more cold-weather dinner inspiration?
Love this chili recipe? Here are some more of my favorite cold-weather dinner recipes:
- Chicken Poblano Chili
- Yule Ball Beef Goulash
- Roasted Poblano Corn Chowder
- Roasted Broccoli Cauliflower Soup
- Clam Chowder with Jalapeno and Corn
- Pressure Cooker Beef Bourguignon
- Pressure Cooker Split Pea Soup with Smoked Ham Hock
Chili with Butternut Squash
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Mains, Soups & Stews
- Method: Stovetop
- Cuisine: American
Description
Cold days and a simmering pot of chili go together so well. It's a classic stick-to-your-bones, warm your soul kind of meal. This one-pot chili recipe can be on your table in as little as 30-minutes and pairs deliciously with a sprinkle of cheese, a dollop of sour cream, and a side of cornbread!
Ingredients
- 2 lbs ground beef*
- 300 g (1 medium) yellow onion, diced*
- 70 g (about 2 large) jalapenos, seeded and chopped
- 171 g (about 1 large) bell pepper, diced (yellow, red, or orange)
- 2 garlic cloves, minced (or ½ tsp garlic powder)
- 28 oz (1 large can) diced tomatoes
- 16 oz (2 cups) broth (beef or chicken)
- 1 lb diced butternut squash (may use fresh or frozen)
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp Kosher salt
- ½ tsp cracked black pepper
- Optional: 1–2 (15 oz) cans black beans, kidney beans, or pinto beans, drained and rinsed
- Optional toppings: Shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, corn chips
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat until nearly cooked through.
- Add the diced yellow onion, jalapenos, and bell pepper directly to the pot with the beef and continue to cook for 4–5 minutes, or until the onion is softened and translucent. Add the garlic and cook for another 30 seconds, stirring frequently.
- Add the chili powder, paprika, cumin, oregano, salt, and pepper, and stir to combine. Then add the diced tomatoes, broth, and butternut squash. If adding beans, stir them in along with the broth and simmer until the chili is heated through and the flavors have melded. Stir to combine and allow to reach a low boil, then lower the heat to a simmer. Allow to simmer for 10-15 minutes or until the butternut squash is fork-tender and the chili is aromatic.
- Taste for salt and pepper and adjust if needed, then serve warm with optional toppings. This chili is also really delicious with a side of Brown Butter Buttermilk Skillet Cornbread.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Protein alternatives: Beef nutrition was calculated using 93/7 organic ground beef. Ground or shredded chicken, turkey, or pork shoulder all make great alternatives to ground beef in this chili recipe, if desired.
Low-Fodmap: If you follow a low-FODMAP diet, you may substitute the yellow onion for 120 g (1 ½ cup) chopped green onion tops and the garlic for 1-2 tablespoon garlic-infused olive oil.
Beans: If you prefer your chili with beans, feel free to add a can or two of drained and rinsed beans. Black beans, kidney beans, or pinto beans all work well here. The nutrition estimate does not include beans as they are optional.
10/24/25 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 8 g
- Sodium: 568 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 93 mg
Denise says
This is now my chili go-to recipe. Seasoning ratio is perfect! Delicious.
Jenni says
Denise, That makes me so happy to hear! I’m thrilled this chili has become your go-to. Thanks for sharing! 😊🍂🍲
Diane says
I love this recipe! I made it a few time last year and I'm getting ready to make it again. This time around, I'm tracking calories. Any idea how much one portion is? A cup?
Thanks!
Natalie says
I'm so glad I ran into this recipe. My family loves a good chill and I always look to add more veggies into their diet. This is a perfect combo of meal they love and seasonal healthy veggie. I can't wait to make this!
SHANIKA says
I love making Chili! I love that you can store leftovers in the freezer and re-warm everything! I've never tried adding Butternut Squash in Chili but this recipe looks so hearty!
Jacqui Debono says
I cannot get enough of the butternut squash recipes - we grew so many this year! I never thought to put it in chili, such a good use for it!
Jamie says
I love how hearty this chili is and all the spices in here. Definitely my go to comfort food.
Anne Lawton says
This chili looks absolutely delicious. I love the addition of squash! Thanks for sharing.
Shelley says
Oh my gosh - thank you!! Perfect timing! How did you know that I have three (no kidding - three!!) butternut squash on my counter, waiting to be turned into something inspired and delicious?!? This is just the thing I needed! 🙂 And what a great idea to sub in sweet butternut squash! It's so healthy and also such a great foil for the acids and spices going on in the dish - yum!