When comfort food season hits, this Butternut Squash Chili always makes its way into my kitchen. The tender squash pairs with smoky spices and hearty beef for a bowl that's as nourishing as it's delicious! Great for a gameday party at home or a tailgate.
Recipe review
A quick look at this recipe
- Recipe Name: Butternut Squash Chili
- Ready In: 15 minutes prep, 30 minutes cook time
- Serves: 6
- Calories: 350 per serving (without toppings)
- Main Ingredients: Ground beef, butternut squash, kidney beans, crushed tomatoes, chili spices
- Difficulty: Easy
Classic beef chili is always a favorite. But when you add butternut squash, the result is a rich, savory chili with a hint of sweetness from the squash. Add in the extra fiber and nutrients and this healthy chili recipe is as good for you as it is delicious.
There's something about a pot of chili that feels instantly comforting, and this ground beef butternut squash recipe is no exception. It comes together in just 45 minutes, making it a weeknight staple in my kitchen, especially once the cooler fall weather sets in!
We're big football fans. When the cool fall weather sets in, you can find us watching football and noshing. Along with my husband's favorite chicken wing recipe and Italian sausage pizza rolls, this stick-to-your-ribs chili is always on our menu.
Jump to:
- Recipe review
- A quick look at this recipe
- Why you'll love this recipe
- Ingredients for ground beef butternut squash chili
- Substitutions & variations
- How to make chili with butternut squash
- Expert Tips
- How to serve ground beef and butternut squash chili
- Best toppings for chili
- Storage
- Frequently asked questions
- More recipes like this one
- One more thing
- Recipe
Why you'll love this recipe
- No special equipment is needed to make this hearty butternut squash chili. A large sauté pan or Dutch oven is all you'll need!
- The recipe doesn't call for anything complicated. Just everyday ingredients like ground beef, beans, squash, and spices.
- Customize each bowl with your favorite toppings. Sour cream, shredded cheddar, avocado, hot sauce, or cilantro make it your own.
Ingredients for ground beef butternut squash chili
- Extra virgin olive oil
- Red onion, red bell pepper & garlic
- Spices ~ chili powder, cumin, smoked paprika and kosher salt
- Ground beef
- Butternut squash
- Canned crushed tomatoes
- Kidney beans
- Toppings ~ sour cream, cheddar cheese, avocado, hot sauce and cilantro
Substitutions & variations
- Protein: Ground turkey or ground chicken can be used in place of ground beef for a leaner option. For a vegetarian version, skip the meat altogether and add an extra can of beans or try my vegetarian chili recipe!
- Squash options: Butternut squash is my favorite, but delicata, acorn, dumpling squash, or even pumpkin all work beautifully. Sweet potatoes are another great substitute that bring a similar sweetness and hearty texture.
- Beans: Kidney beans are classic here, but black beans, pinto beans, or cannellini beans are all delicious alternatives. You can even mix and match for extra texture. If you aren't a fan of beans, omit them and add an extra ½ pound of meat.
How to make chili with butternut squash
This squash chili recipe is so simple to make! Sauté the vegetables and spices, brown the beef, then let everything simmer with tomatoes, beans, and squash until tender! This is just a quick overview, be sure to scroll to the recipe card for complete instructions.
Step 1: Heat olive oil in a large sauté pan over medium heat. Cook the onion, red pepper, and garlic until softened, then stir in the chili powder, cumin, smoked paprika, and salt for 30 seconds to release their flavor.
Step 2: Add the ground beef, breaking it into small pieces. Cook until browned and no longer pink, about 5 to 6 minutes.
Step 3: Stir in the cubed butternut squash, crushed tomatoes, and kidney beans. Mix well to combine everything.
Step 4: Bring the chili to a boil, then reduce to a simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the squash is tender but not mushy. Serve hot with your favorite toppings like sour cream, cheddar, avocado, hot sauce, or cilantro.
Expert Tips
- Toast your spices. Don't skip the 30-second sauté step for the chili powder, cumin, and paprika. Heating the spices in oil releases their natural oils and deepens the flavor, giving the chili a smoky, peppery richness.
- Cube your squash evenly. Aim for 1-inch cubes so they cook through at the same rate. Smaller pieces can turn mushy, while larger chunks may stay too firm.
- Break up the beef as it cooks. Use the back of a wooden spoon to crumble the beef into small, even pieces for a better texture and flavor distribution.
- Stir occasionally while simmering. This helps prevent the chili from sticking and ensures the squash cooks evenly without losing its shape.
How to serve ground beef and butternut squash chili
This beef chili with butternut squash is hearty enough to stand on its own, but the right sides and toppings can make it even better!
I love pairing it with everything puff pastry cheese twists for a buttery, cheesy crunch or serving it alongside roasted carrot and parsnip fries for a veggie-packed side. Or, of course, you can keep it classic and simply pile on your favorite toppings!
Best toppings for chili
One of the best parts of beef chili with butternut squash is making it your own with toppings! Here are a few favorites:
- Sour cream
- Shredded cheddar cheese
- Diced avocado
- Hot sauce
- Fresh cilantro
- Crumbled tortilla chips
Storage
This chili keeps well in the fridge for 3-4 days in a sealed container. It also freezes beautifully for up to 4-6 months.
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat until hot.
Frequently asked questions
The peel is edible, but I prefer peeling it for a smoother texture in the chili. If you do peel it, I find it is easiest to peel with a potato peeler. If you're short on time, you can buy pre-cut squash from the store.
Yes, this recipe works really well in a slow cooker! Start by sautéing the onions, peppers, garlic, and spices in a pan to build flavor. Then brown the ground beef. Transfer everything to your slow cooker along with the squash, tomatoes, and beans. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the squash is tender but not mushy.
More recipes like this one
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Butternut Squash Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ cups chopped red onion
- 1 cup chopped red bell pepper
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 pound ground beef 85% lean 15% fat
- 2 cups cubed butternut squash 1 inch cubes
- 28 ounces canned crushed tomatoes
- 15.5 ounces canned kidney beans drained
- sour cream shredded cheddar cheese, diced avocado, hot sauce, cilantro ~ for serving
Instructions
- Heat a large sauté pan over medium heat. Add extra virgin olive oil, onion, red pepper and garlic. Sauté for 5 to 6 minutes or until the onions are just softened. Add the chili powder, cumin, smoked paprika and kosher salt. Stir sauté the spices for about 30 seconds.
- Add the ground beef and break it up into small pieces with a wooden spoon. Cook the ground beef until browned, about 5 to 6 minutes. Stir occasionally.
- Add the butternut squash, canned crushed tomatoes, and kidney beans.
- Stir the chili and bring to a boil. Reduce the heat to a simmer. Cover and cook for about 20 to 25 minutes or until the butternut squash is tender but, not mushy. Stir occasionally.
- Serve in bowls and offer sour cream, shredded cheddar cheese, diced avocado, hot sauce and fresh cilantro as toppings.
Notes
- I like a large sauté pan with straight sides for this chili recipe. The wide bottom and straight sides of the pan are an efficient and mess free way to sauté and simmer all the ingredients.
- Don't skip sautéing the spices for 30 seconds. This short cooking time helps the spices release their oils and intensifies their spicy, spicy, peppery, and slightly sweet flavors.
- Break up the ground beef as it is cooking so it cooks evenly.
- The peel of the butternut squash is edible, but I peel the squash before cubing it.
- Check and stir the simmering chili a few times while it is cooking. The butternut squash should retain its shape when cooked but, be tender and not mushy.
- The chili stays fresh in the refrigerator for 3 to 4 days when packaged in a covered container. It can also be frozen for 4 to 6 months. For most of my clients, I use these glass storage containers for packaging meals for the refrigerator and freezer.
Nutrition
Lois Hall says
I made this today for dinner and it turned out really good. Substituted celery for the bell peppers and probably used just a bit more spice/black pepper. The squash makes it just a tad sweet. Sautéed the veggies, garlic,hamburger in my pressure cooker then cooked for 20 minutes. Perfect, didn’t want the squash to disintegrate into mush. Thanks for sharing the recipe.
Amy Casey says
I'm so glad you enjoyed my recipe Lois! And the sub of the celery for peppers is a good one.
Paula says
I rarely make chili because it's not a big favorite of my husband and daughter, but I felt like making it this past week. I searched online for a recipe and this one looked better than most. Both my husband and daughter liked it! I thought the addition of butternut squash was a clever idea. Will make this again!
Amy Casey says
That's awesome Paula. I'm so glad your family enjoyed my recipe.
Martha says
Made this on Saturday to enjoy on Sunday. I used 90% lean grass-fed ground beef, but otherwise followed the recipe exactly. Served with optional toppings of hot sauce, sour cream and shredded sharp cheddar. Everyone enjoyed this, and I regret freezing the leftover portions because I'd happily eat it again today! Thanks, Amy.
Amy Casey says
I'm so glad you enjoyed my chili recipe Martha! It's a fall favorite in our house.