This Butternut Squash Chili is a hearty, cozy twist on classic chili, without the beans! Instead, it’s loaded with ground meat, tender butternut squash, and and all those chili spices that make it taste amazing. The squash adds a natural sweetness that balances the smoky, savory flavors perfectly, while the meat makes it satisfying and protein-packed. It’s warm, comforting, and perfect for chilly nights!
Fall in a Bowl: Butternut Squash Chili
You can probably tell by how many chili recipes I have on PK that I eat it nonstop once the weather cools down.
There’s just nothing more comforting than a hot bowl of chili or soup. Recipes like Slow Cooker Chili, Slow Cooker Chicken Chili, Classic Chili, and Sweet Potato Chili are warm, cozy, and packed with flavor. The kind of meals that make you smile even on dark, chilly days.
And because I clearly can’t get enough chili, I had to create another version with a fun fall twist… using butternut squash! Why not, right? I already love using it in mashed butternut squash, butternut squash soup, roasted butternut squash, and stuffed butternut squash, so adding it to chili just made sense and let me tell you, it’s delicious! And don’t forget to serve it with delicious cornbread muffins.
Key Ingredients:
Ground Beef – After testing this chili recipe with butternut squash, I’ve found that extra-lean ground beef gives the best flavor and richness without feeling heavy. You can also use ground turkey.
Butternut Squash + Veggies – These mix of butternut squash, onion, celery, and bell pepper adds the perfect sweetness, texture, and heartiness (you won’t even miss the beans!).
Spice Blend – This chili seasoning (cumin, paprika, coriander, onion & garlic powder, red pepper flakes, salt & pepper) has been tested over and over. It gives deep, warm, perfectly balanced flavor every time.
Tomatoes + Broth – After trying different ratios, I’ve found that using diced tomatoes, tomato sauce, and chicken broth together creates the ideal thick, rich, saucy base.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Does This Chili Contain Beans?
Nope! This Butternut Squash Chili is bean-free. Instead of using beans for texture, I swap them with naturally creamy, slightly sweet butternut squash. It adds amazing flavor and pairs perfectly with the spicy chili seasoning and rich tomatoes. Trust me—you won’t even miss the beans!
That said, chili is super customizable. If you love beans in your chili, feel free to add them! Black beans, kidney beans, pinto beans, or great northern beans all work well. Just use canned beans (rinsed and drained) and add 2 cups of cooked beans (canned beans) at the same time as the butternut squash so everything cooks evenly. Just don’t forget to add 1 more cup of chicken broth. Otherwise, the chili will be very thick.
Great Toppings for Butternut Squash Chili
When it comes to toppings, I love turning my bowl of chili into a flavor party! I almost always add a sprinkle of shredded cheddar cheese or Monterey Jack cheese so it melts on top, plus a dollop of sour cream or Greek yogurt for creaminess.
Fresh elements like diced avocado, green onions or red onions, and a little cilantro add the perfect contrast.
If I’m craving crunch, I’ll finish it with crushed tortilla chips, and if I want some heat, sliced jalapeños (fresh or pickled) are a must. And don’t forget a squeeze of lime. It brightens everything up and makes each bite irresistible!
Tips to Make the Best Chili
1. Sauté the aromatics first: Cooking the vegetables first (onions, garlic, and spices) in a little oil before adding liquids deepens the flavor and gives the chili a rich, cozy base.
2. Simmer low and slow: Letting the chili simmer gives the flavors time to blend and helps the squash get perfectly tender.
3. Adjust the thickness: If your chili is too thick, just add a splash of broth. If it’s too thin, uncover and let it simmer to reduce.
4. Taste and adjust before serving: A little extra salt, spice, or acidity at the end can take it from good to amazing!
More Butternut Squash Recipes:
Butternut Squash Mac and Cheese
1 hr 20 mins
Air Fryer Butternut Squash
25 mins
Easy Butternut Squash Soup
25 mins
White Bean and Kale Soup
35 mins
Butternut Squash Chili – Beanless, Hearty & Perfect for Fall
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup celery diced
- ½ cup red onions chopped
- 2 cloves garlic minced
- 1 pound extra-lean ground beef
- 2 teaspoons red pepper flakes or 1 tsp chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper
- ½ cup red bell peppers chopped
- 2½ cups butternut squash diced
- 2 cups diced tomato with juice if you are using diced tomatoes from a can.
- 1 cup tomato sauce
- 1 cup chicken broth more if you don’t like thick chili
- fresh cilantro for garnishing
Instructions
- In a large Dutch oven (or pot), heat the olive oil over medium-high heat.
- Add the celery and red onions, and sauté for 3 minutes. Then, add the garlic, and sauté for 30 seconds longer.
- Add the ground beef and cook, breaking up the beef with a wooden spoon, until it’s cooked through, about 5 minutes.
- Add the red pepper flakes, cumin, paprika, coriander, onion powder, garlic powder, salt, and pepper to taste. Mix everything well.
- Add the red bell peppers, butternut squash, diced tomatoes, tomato sauce, and chicken broth.
- Stir, bring to a boil, cover with a lid, and bring to a simmer. Cook the chili for 30-40 minutes.
- Serve with fresh chopped cilantro on top.
Notes
- If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
- Try to cut the butternut squash as uniformly as possible, so they cook evenly.
- To store: Store leftover butternut squash chili in an airtight container in the refrigerator for up to 5 days.
- To reheat: Reheat the chili in the microwave or on the stove until hot. Since it’s thick, you’ll need to stir it throughout.
- To freeze: Freeze the chili for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Hi! This looks divine! You don’t mention any pre-cooking of the butternut squash. Since I don’t want to dice raw squash, do you have any recommendations for how much to pre-cook it? I will probably just cook it half way, maybe even in my instant pot, and then go for it, but I thought I’d ask a PRO. 🙂 I am older but new to inventive cooking since I changed my lifestyle with whole30. Thanks for being out here posting great recipes!
You’re very welcome. It’s a pleasure to help 😉
Cook it in an Instant Pot is what I would do if I didn’t want to dice it raw 😉
Que prato delicioso
Um dos meus favoritos agora no frio 😉
I just made this and it’s delicious. I wouldn’t have thought to put the squash and sweet potatoes in a chili recipe but they balance out the flavor nicely. The only adjustment I made was to use a large can of San Marzano tomatoes instead of sauce. I will make this again to pack for lunches all week.
That’s awesome Happy you enjoyed this recipe 😉
Made exactly as written and it is divine!!! Will definitely make again.
Awesome!!!!
I’ve made this twice now, once with store bought pre diced squash and once with frozen butternut squash. It was better with the fresh, but delicious either way. It will become a regular in my winter cooking rotation, and I keep telling friends about it.
I’m so glad you loved it! Thanks so much for taking the time to share this review. 🙂
I never take time to leave comments on recipes… but this chili was soooo good!! Definitely will be on my weekly rotation!
Thank you so much!! Love your comment 😉
This recipe looks DELICIOUS! Can I use a crockpot to make this recipe?
Yes you can.
How would you recommend to cook it in the crockpot? How long? What temperature?
Looking forward to trying this!
Cook in high temperature for about 4 hours.
If I make this in a crock pot, would I need to cook the butternut squash prior to putting it in the crock pot?
No you don’t need to cook the butternut squash prior to putting it in the crock pot. Just cook on high for 4-5 hours.
Delicious!
Thank you!
I’m prepping to cook this recipe now and wanted to know if I can use beef broth instead of chicken broth.Thank you in advance for your advice and the recipe. Be blessed.
Yes you can 😉
Hi, if I cook this in the instant pot how long should I cook it for? Thank you!
No more than 7 minutes.
Hello! Thank you for this! Is ground turkey ok to use? Also, with Instant Pot, do I pressure cook or use the stew setting? Quick release or natural? I will definitely make it as written but want to also know for Instant Pot since I just got one :)Thank you so much!
Yes it is 😉 You do pressure cook and quick release. Hope you like it!
It’s way past time for me to tell you that this recipe is my all time most made thing. I meal prep with it almost weekly, and I don’t seem to be tiring of this. Really quite good!
That’s awesome! I’m SO happy to read this. Thanks a lot for taking the time to write this feedback 😉
I made this today & it is delicious! My only regret was that I didn’t drain the fat after cooking the ground beef, therefore it’s a bit greasy. Thank you for sharing this recipe.
If you don’t use 90% lean ground beef and/or not drain the fat after cooking the ground beef, it will be a bit grease!
I cannot thank you enough for this recipe Olivia! It is an absolute favorite in our household and among so many friends! Thank you for sharing!
That’s amazing. I feel so happy to read this. This is really a delicious recipe and my family loves it too. Thanks for stopping by and for leaving your nice feedback.
What’s the best way to do this in a crockpot?
This recipe sounds great (as all your recipes do) but I don’t eat meat. Have you ever made it with chicken or turkey breast (or ground chicken or turkey)?
yes this recipe works great with ground turkey!
BASICALLY, I ALWAYS CHANGE A RECIPIE TO MY THOUGHTS, BUT THIS TIME, NOOOO I DID IT EXACTLY AS YOU SHOW IT… LOVE IT. PERFECT. WILL PRINT FOR MY COOKBOOK. THANK YOU. ALSO YES FIRST TIME TO SEE YOUR RECIPIES, SOO I WILL KEEP A LOOKING.
That’s awesome, Jude! So happy you liked this recipe and thanks for visiting my site. Hope you like other recipes too 😉
Oops, I just noticed i spelled Recipe wrong,,,, ahhh silly me. sorry.
This has quickly become a family and extended family favourite
Happy to hear that 😉
Really good as is. I added a couple tbsp of coconut sugar tho. I also used fire roasted tomatoes.
So happy you liked it! 😃 Adding coconut sugar sounds like a delicious twist, and I bet the fire-roasted tomatoes added a nice smoky flavor. Thanks for sharing your tweaks.
Delicious! I definitely will make this again. I used ground turkey, and will try it with ground beef next time.
That’s great! Happy to hear that 😉