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Chili with Butternut Squash in a large white bowl on a merigold colored cloth

Chili with Butternut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 34 reviews
  • Author: Whip & Wander
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Mains, Soups & Stews
  • Method: Stovetop
  • Cuisine: American


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, green 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!


  • 2 lbs ground beef (may swap for ground or shredded chicken or turkey or shredded pork shoulder)
  • 70 g (about 2 large) jalapenos, seeded and finely sliced
  • 171 g (about 1 large) bell pepper, diced (I like yellow, orange, or red for this)
  • 80 g (about 1 cup) green onions, chopped
  • 1 minced garlic clove (may sub for 1 tbsp garlic-infused olive oil, if needed)
  • 28 oz (1 can) diced tomatoes
  • 24 oz (3 cups) broth, beef or chicken
  • 1 lb diced butternut squash, may use frozen
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • Optional toppings: Shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, corn chips


  1. In a large soup pot or Dutch oven, brown the ground beef over medium-high heat. Once it is nearly cooked through, drain excess oil if necessary, then add the jalapenos, bell pepper, green onions, and minced garlic clove (or garlic-infused olive oil) and saute with the meat for around 2 minutes.
  2. Add the chili powder, cumin, paprika, oregano, salt, and pepper and stir to combine. Then add the diced tomatoes, broth, and butternut squash. 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.
  3. 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.


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.

11/2/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.


  • Serving Size: 1 serving
  • Calories: 419
  • Sugar: 7 g
  • Sodium: 582 mg
  • Fat: 24 g
  • Saturated Fat: 10 g
  • Carbohydrates: 21 g
  • Fiber: 6 g
  • Protein: 32 g
  • Cholesterol: 100 mg