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
Amanda says
This is a gorgeous bowl of comfort food! I love that you've used butternut squash in it. How perfect for the season. As soon as the weather cools down here to fall temps, this will definitely be on the menu in my house.
Kate says
Love the addition of squash. Great flavors! I am vegetarian and loooove beans, so I would just replaces the meat with lentils.
Katie Crenshaw says
This looks like a lovely combination adding in the butternut squash! YUM!! I could eat a big bowl of this all winter.
Cheryl says
omg, this looks so good. I've never thought of blending chicken with beef before.
michele says
We are a bean HATING family here... why haven't I thought of using squash.... seriously, that is simply brilliant! (WAY BETTER THAN BEANS!!).
Amanda Mason says
I made a big pot of chili last night for dinner but your version sounds wonderful!! I love the addition of squash! I love to make a spaghetti noodles and put at the bottom of my bowl and pour chili over it...it's so fabulous! Love this recipe! I will definately be making it this fall and winter!
Julie says
I love a good butternut squash chili! I've never thought about using chicken in chili (other than white chicken chili) but what a great idea to cut down on some of the saturated fat from the beef. Such a perfect fall dinner!
Nicoletta @sugarlovespices says
What a nice addition the squash to a chili dish! I am vegetarian, but my husband would absolutely love it! It looks beautiful and so comforting.
Sarah @ Champagne Tastes says
I think Texas in chili is bean-free too! I need to make chili soon, it's just still so HOT here! But I want some now!
Gloria @ Homemade & Yummy says
I love adding squash to chili. It always produces such great flavour, and makes for a nutritious dinner/meal. Perfect for leftovers too.
Monica | Nourish & Fete says
I have a veggie chili recipe with butternut squash that I absolutely love - it only makes sense that squash would be equally phenomenal in a meat chili, as well. And I love all the extra veggies in here!
Christine says
Oh, I love this chili recipe! It's the perfect comfort food and the addition of butternut squash sounds delicious!
Jennifer says
I would much rather have more veggies as opposed to butternut squash. I will definitely be giving this a try!
Jennifer says
I meant more veggies as opposed to beans!
Ben Myhre says
You know, I don't think I have used a squash in chili and I can imagine the tastes in my mouth. It tastes great. Thanks for sharing.
Elaine @ Dishes Delish says
Mmmm. This chili sounds so good. I don't always use beans when I make chili either, especially when I am trying to make it Paleo!! I never thought of adding butternut squash! This looks fabulous and I can't wait to try your recipe!
Kaitlynn says
I am a huge chili fan!! especially when it is healthy chili - not full of sugar and everything else. I definitely want to try out this recipe!!
Chanel van Reenen says
My husband and I are huge fans of the Paleo diet! There is also nothing better than a hearty chili in the cooler months. I just bookmarked this to make later!
Meli says
Chili is a fan favourite in our house! It's so warming, filling and a cozy meal on a chilly day! I will for sure be trying this new take on the family favourite. Thanks for sharing!
candy says
We add butternut squash into so many different dishes for fall and winter. Healthy alternative.
Tiffany says
No beans!! Finally a chilli recipe I might like! It looks super yummy, I'm definitely saving this.