Chili With Butternut Squash – Ready In 1 Hour!

Tired of making the same old chili recipe? Make this Chili With Butternut Squash! The chili recipe is easy to make and it’s so flavorful. It combines all the flavors of a classic chili, with the addition of butternut (yellow) squash and black beans.

When you are craving a bowl of comfort food this chili recipe is it. Are you ready to amp up your cooking and chili recipe? 

Looking for other recipe ideas? See our all ground beef recipes.

 

Chili with Butternut Squash

What’s nice about this chili recipe is you can serve it in about an hour. Recipes like this always taste even better the next day, if you have leftovers. Wink, wink. 

Are you looking for a vegetarian chili? It can be adapted to make a vegetarian black bean and squash chili by omitting the ground beef and substituting it with more beans. Or try this similar vegetarian chili recipe

How To Make Chili With Butternut Squash

Ingredients

• onion
• carrots
• 1- 1-lb. bag butternut squash (prepared, uncooked) 
• red bell pepper
• garlic
• 1- 14.5 oz. fire-roasted tomato sauce (or regular tomato sauce)
• diced green chili peppers
• 1 cup organic chicken broth (or vegetarian broth) 
• 1-1/2 lb. lean ground beef (or omit if making this vegetarian)
• 1 can black beans (2 cans of black beans if making this vegetarian)
• celery salt
• paprika
• cumin
• chile powder
• salt and pepper to taste

Garnishes (optional)

• Sour Cream 
• Diced Green Chilies
• Flat Leaf Parsley

Substitutions for butternut squash can be acorn squash, spaghetti squash, and sugar pumpkins. You can also use canned pumpkin puree. What types of squash or pumpkin have you used in chili? 

Butternut Squash and Black Beans Chili

Recipe and Instructions

Yield: 8

Chili With Butternut Squash

Print

Tired of making the same old chili recipe? Make this Chili With Squash! The chili recipe is easy to make and it's so flavorful. It combines all the flavors of a classic chili, with the additions of butternut (yellow) squash and black beans. Are you ready to amp up your chili? And cooking? Enjoy this chili in about 1 hour.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1- onion (sweet) peeled and chopped
• 1/2 cup of carrots (I used organic mini carrots)
• 1- 1lb. bag butternut squash (prepared, uncooked) 
• 1- red bell pepper (use half if large or entire if small, seeded and chopped)
• 3-4 garlic cloves peeled and minced
• 1- 14.5 oz. fire-roasted tomato sauce (or regular tomato sauce)
• 1 -4oz. can of diced green chili peppers (NOTE: use 2 tbsp. in the recipe, reserve the rest for garnishing)
• 1 cup organic chicken broth (or vegetarian broth) 
• 1-1/2 lb. lean ground beef (or omit if making this vegetarian)
• 1 14.5 oz. can of black beans
• 1 tablespoon dried oregano 
• 1 tsp. paprika
• 1 tsp. cumin
• 3 tsp. chile powder
• salt and pepper to taste
• 1/2 tsp. celery salt

Garnishes (optional)

• Sour Cream 
• Diced Green Chilies
• Chopped flat leaf parsley

Instructions

1. Wash and chop all the vegetables at one time.
2. Peel and chop the onion.
3. Peel and mince the garlic cloves.
   
4. Add your onion, garlic, chopped carrots, red bell pepper into a large skillet heated on a medium setting. Saute until tender about 5 minutes, stirring occasionally.
   
5. Then add prepared butternut squash.
   
6. Continue to cook while stirring occasionally.
   
7. Salt, pepper and then add the tomatoes and black beans that have been drained. (cook beef with the directions shown below before adding to the vegetable chili or omit the ground beef if making this vegetarian.)
   
8. Cook ground beef in a separate pan, add the cooked, drained off beef to the vegetable chili mixture. (or omit this step for vegetarian chili).
   
9. Then add all the rest of the spices and stir everything together.
   
10. Cook on a medium-high temperature until it hits a boil. (while stirring)
11. Then reduce, lid and simmer for 20-30 minutes stirring occasionally.
    

In a separate pan cook your lean ground beef.

1. Breaking up the ground beef with your spoon, while cooking. Add a touch of salt, pepper, and oregano.
2. Cook all the way, about 6 minutes. If you used lean ground beef there shouldn't be excess grease.
3. If you need to separate the grease from the beef prior to adding to the prepared, sauteed vegetables.

Notes

Alternative steps for making this Vegetarian Black Bean Chili

At step 7. If making this chili recipe vegetarian omit cooking and adding the beef. Substitute with an additional can of drained black beans, jump to step 9 and follow rest of the directions for finishing the recipe.

Steps for the diced green chili peppers

Open and drain 1- 4oz. can of diced green chili peppers. Use 2 tbsp. in the recipe, reserve the rest for garnishing on top of the chili with optional sour cream garnish.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 386Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 412mgCarbohydrates 25gFiber 8gSugar 4gProtein 39g

Not all nutritional information is 100% accurate.

Below are kitchen tools you may need to cook this. I used a 5-quart skillet with high sides. I hope you enjoy this butternut squash and black bean chili as much as we did. Garnish with sour cream and green onions or shredded cheese. Serve it in chili bowls or large bowls. Optional sides cornbread. 

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• Looking for other recipes with pumpkin to make? See all our Pumpkin Recipes! 

 

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