Butternut Squash Chili – Beanless, Hearty & Perfect for Fall

3.68 from 98 votes

Butternut Squash Chili – Beanless, Hearty & Perfect for Fall

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 all the bold spices you expect in a traditional chili. 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!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Mexican

Keyword: Butternut Squash Chili

Servings: people

Author: Olivia Ribas

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

US Customary - Metric

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.

Video

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