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
Gail says
I've making chili for lunch for the past 2 weeks! This recipe is perfect!! So adding squash in next time - it's so perfect for Fall!
Loreto and Nicoletta Nardelli says
Such a nice variation to the basic chili recipe with beans! We simply adore every kind of squash so we are huge fans of this chili!
Megan Stevens says
Comfort food! This looks wonderful! Chili is so warming and satisfying, especially with that sweet rich squash note.
Zuzana says
Just perfect timing for those. I have made it yesterday and the whole dish was gone in no time.
Erin says
I've never added butternut squash to chili before! What a great idea.
ChihYu says
I love delicious comforting chili! The butternut squash is such a wonderful and tasty addition!
Don Baiocchi says
Oh man, this chili is so perfect now that it's getting colder and I LOVE chili with squash and more, importantly, NO BEANS!
Raia Todd says
I love all the spices combined with the butternut. So delicious!
Kari - Get Inspired Everyday! says
What a gorgeous chili, and I'm a huge fan of anything butternut!
Tina says
Love the idea of adding butternut squash to chili! Can't wait to try 🙂
Heather@easyketodishes says
Chili is one of my favorite ways to squeeze in extra veggies!
Heather Harris says
Definitely a soul meal, chil and squash are a perfect match!
Jean Choi says
Love a comforting chili in the Fall, and I love that you added butternut squash! Looks amazing.
Danielle Wolter says
This sounds amazing!! Love the idea of butternut squash in the chili.
Cheese Curd In Paradise says
I might miss the beans in the chili, but adding the squash is a really great sub for the beans, and it gives excellent flavor!
Noel Lizotte says
One can never have too many chili recipes! That's one of life's true mantras! There's so much to love about this recipe. I can't pick what I like most - the squash, the load of veggies, the easy recipe ...
Mahy Elamin says
I love making and eating chili. I made this tonight. Was great. I loved the heat from the jalepeno. I love the simplicity & deliciousness involved!!!
Whip & Wander says
I'm so glad you enjoyed this, Mahy! Chili always goes over well in my house too!
Claudia Lamascolo says
I am envisioning these flavors together and loving it! What a brilliant idea! I need this perfect comfort food in my life
Mf1 says
I made this with 24oz of diced butternut squash that I roasted first. It was all very delicious! I also sliced up an avocado for garnish and it was a perfect accompaniment to the chili 👍👍
Whip & Wander says
Yum! Fresh roasted butternut is lovely in this if you don't mind taking the extra step to make it, which I can't resist in the cold months! I'm glad you enjoyed it!
Sara says
Sounds awesome! Does the squash have to be frozen?
Whip & Wander says
No, feel free to use unfrozen squash as well. However, if you've already cubed and cooked your squash, I highly suggest throwing it in at the very end so that it doesn't overcook and lose its shape.