Butternut Squash Chili Recipe - Butternut Squash Chili recipe made with ground beef or turkey, butternut squash, vegetables, and spices makes a hearty and delicious chili recipe! // addapinch.com
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5 from 1 vote

Butternut Squash Chili Recipe

Butternut Squash Chili Recipe - Butternut Squash Chili recipe made with ground beef or turkey, butternut squash, vegetables, and spices makes a hearty and delicious chili recipe!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: butternut squash chili, chili
Servings: 6
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 pound ground beef or turkey
  • 3 tablespoons tomato paste
  • 2 green bell peppers seeded and chopped
  • 2 1/2 cups tomato sauce
  • 1 1/2 cups chicken stock
  • 2 cups cooked pinto beans or 2 (14.5 ounce) cans pinto beans, rinsed and drained
  • 1 medium butternut squash peeled and cubed into ½ inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional toppings: diced avocado sour cream, or red pepper flakes

Instructions

  • Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, cumin, and oregano and saute the onions until tender, about 2 minutes. Stir in the ground beef or turkey and cook until browned. Drain away any excess drippings and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, butternut squash, salt and pepper. Cook, stirring occasionally until the chili is thickened and the butternut squash is tender, but not falling apart, about 20 minutes.

Notes

Special Dietary Changes:
If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo,Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping. If you are vegetarian, simply omit the ground beef or turkey and swap the chicken stock for vegetable broth instead and omit the optional sour cream topping.
Make-Ahead:
This chili recipe is a great make-ahead dish! Reduce the cooking time and stop cooking before the butternut squash reaches tenderness. Allow to cool and store in the refrigerator. To serve, reheat over medium heat, cooking until the butternut squash is tender. This prevents the butternut squash from overcooking or becoming mushy.
Freezer Friendly:
Prepare the chili as directed, stopping the cooking time before the butternut squash becomes tender. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout and the butternut squash is tender.