Butternut Squash Chili

On nights when I want something warm and healthy without a lot of effort, this butternut squash chili is what I make.

It’s warm, filling, and made with simple ingredients that simmer together into something cozy and nourishing. The butternut squash softens into the chili, adding a subtle sweetness that balances the smoky spices and hearty beans.

This is the kind of dinner I make when I want something healthy but comforting — something that feels homemade without being complicated.

It’s also one of those recipes that gets even better the next day, which makes it perfect for leftovers, busy weeknights, or a big pot on a slow afternoon.

Why You’ll Love This Butternut Squash Chili

This chili checks all the boxes for an easy family dinner:

• Hearty and filling without being heavy

• Naturally packed with vegetables

• Simple pantry ingredients

• Perfect for meal prep

• Freezer friendly

The butternut squash becomes tender as it cooks and adds a richness to the chili that you don’t get from beans alone.

Ingredients You’ll Need

This recipe is built from simple, wholesome ingredients that come together easily.

• butternut squash

• onion

• garlic

• bell pepper

• beans

• diced tomatoes

• chili powder

• cumin

• smoked paprika

• broth

Everything simmers together into a thick, cozy chili with layers of flavor.

How to Make Butternut Squash Chili

This recipe is very simple and mostly hands-off once everything is in the pot.

1. Sauté the vegetables
   Cook the onion, garlic, and peppers in olive oil until soft and fragrant.

2. Add the spices
   Stir in the chili powder, cumin, and smoked paprika so they toast slightly and deepen the flavor.

3. Add the squash and remaining ingredients
   Stir in the butternut squash, tomatoes, beans, and broth.

4. Simmer
   Let everything simmer until the squash is tender and the chili thickens.

5. Taste and adjust
   Add salt, pepper, or extra spice as needed.

Tips for the Best Chili

• Cut the squash into small cubes so it cooks evenly.

• Let it simmer long enough for the flavors to develop.

• Make it ahead — chili almost always tastes better the next day.

Topping Ideas

Chili is always better with toppings. Some of our favorites:

• shredded cheese

• avocado

• sour cream or Greek yogurt

• chopped cilantro

• tortilla chips

Storing Leftovers

Store leftover chili in the refrigerator for up to 4 days.

It also freezes beautifully, making it a great recipe to double and save for another night.

Butternut Squash Chili

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• Total Time: 1 hour 25 mins
• Yield: 6 servings 1x

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Ingredients

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• 2 tablespoons olive oil

• 1 pound grass-fed ground beef

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3–4 tablespoons chili powder (more if you like heat)

• 1 teaspoon smoked paprika

• 1 tablespoon ground cumin

• 2 teaspoons ground coriander

• 1 tablespoon tomato paste

• 1 (12–16 oz) bag frozen chopped butternut squash

• 1 (14.5 oz) can diced tomatoes with juice

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can red kidney beans, drained and rinsed

• 3 cups filtered water or beef broth (add more salt for water method)

• Salt and freshly ground black pepper, generous pinch when sautéing, adjust at the end

• Optional: pinch of cayenne for extra heat

• Optional: small pinch of brown sugar or honey to balance acidity

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Instructions

• Sauté aromatics:

  • Heat olive oil in a large Dutch oven over medium-high heat.

  • Add onion and a generous pinch of salt. Cook 4–5 minutes until softened and starting to brown.

  • Add garlic and cook 30–60 seconds until fragrant.

• Toast the spices:

  • Add chili powder, cumin, coriander, and smoked paprika to the onions and garlic. Stir constantly for 30–60 seconds until aromatic.

  • Stir in tomato paste and cook 1–2 minutes, letting it darken slightly. This caramelization builds rich flavor.

• Cook the beef:

  • Add the ground beef, breaking it up with a spoon. Cook until browned and mostly cooked through.

• Add the vegetables and beans:

  • Stir in butternut squash, diced tomatoes with juice, black beans, and kidney beans.

• Add liquids and simmer:

  • Pour in 3 cups of water (or broth). Stir, bring to a boil, then reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and the squash is tender.

• Season and balance:

  • Taste and adjust with salt and pepper.

  • Optional: Add a pinch of cayenne for extra heat.

  • Optional: Add a tiny pinch of brown sugar or honey if tomatoes taste too acidic.

• Serve:

  • Ladle into bowls and enjoy as-is, or top with cheese, sour cream, or fresh cilantro if desired.

• Prep Time: 25 mins
• Cook Time: 1 hour

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