When comfort-food weather arrives, this Butternut Squash Chili is one of my go-to dishes. Tender squash, smoky spices, and hearty ground beef combine into a warming, satisfying bowl — perfect for weeknights, game-day gatherings, or a tailgate.
Recipe review
A quick look at this recipe
- Recipe Name: Butternut Squash Chili
- Ready In: 15 minutes prep, 30 minutes cook
- Serves: 6
- Calories: ~313 per serving (without toppings)
- Main Ingredients: Ground beef, butternut squash, kidney beans, crushed tomatoes, chili spices
- Difficulty: Easy
Classic beef chili gets a lovely balance of savory and sweet when you add butternut squash. The squash softens while keeping its shape and adds extra fiber and nutrients, making this chili both comforting and wholesome.
This ground beef and butternut squash chili comes together in about 45 minutes, so it’s an easy weeknight meal when cooler weather rolls in. It also holds up well for feeding a crowd — top each bowl with your favorites and serve.
Why you’ll love this recipe
- No special equipment needed. A large sauté pan or Dutch oven is all you need to make this chili.
- Simple, everyday ingredients. Ground beef, canned tomatoes, beans, squash, and a few spices deliver big flavor without fuss.
- Customizable bowls. Finish with sour cream, shredded cheddar, avocado, hot sauce, or cilantro to suit your taste.
Ingredients for ground beef butternut squash chili
- Extra virgin olive oil — 1 tablespoon
- Chopped red onion — 1 ½ cups
- Chopped red bell pepper — 1 cup
- Garlic — 3 cloves, minced
- Spices: chili powder, cumin, smoked paprika, kosher salt
- Ground beef — 1 pound (85% lean / 15% fat recommended)
- Cubed butternut squash — 2 cups (about 1-inch cubes)
- Canned crushed tomatoes — 28 ounces
- Canned kidney beans — 15.5 ounces, drained
- Toppings (optional): sour cream, shredded cheddar, diced avocado, hot sauce, cilantro, crumbled tortilla chips
Substitutions & variations
- Protein: Swap ground turkey or chicken for a leaner option. For vegetarian chili, omit the meat and add extra beans or use a vegetable-based chili.
- Squash options: Delicata, acorn, or pumpkin work well; sweet potatoes are a tasty alternative with similar texture and sweetness.
- Beans: Black beans, pinto beans, or cannellini are great substitutes. If you prefer no beans, add an extra ½ pound of meat.
How to make chili with butternut squash
Basic method: sauté the aromatics and spices, brown the beef, then simmer with tomatoes, beans, and squash until the squash is tender but still holds its shape. Full instructions are in the recipe card below.
Step 1: Heat olive oil in a large sauté pan over medium heat. Cook the onion, red pepper, and garlic until softened. Add chili powder, cumin, smoked paprika, and salt and cook about 30 seconds to bloom the spices.
Step 2: Add the ground beef and break it into small pieces. Cook until browned, about 5–6 minutes.
Step 3: Stir in the cubed butternut squash, crushed tomatoes, and drained kidney beans. Mix to combine.
Step 4: Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, stirring occasionally, until the squash is tender but not mushy. Serve with your favorite toppings.
Expert Tips
- Toast the spices: Cooking spices briefly in oil releases their oils and deepens the flavor.
- Cube squash evenly: Aim for 1-inch cubes so they cook at the same rate and hold their shape.
- Break up the beef: Crumble it well as it cooks for an even texture throughout the chili.
- Stir while simmering: Occasional stirring keeps the chili from sticking and helps the squash cook evenly.
How to serve ground beef and butternut squash chili
This chili is hearty enough on its own, but it also pairs nicely with crusty bread, puff pastry cheese twists, or roasted vegetable fries. Pile on toppings like sour cream, cheddar, avocado, hot sauce, or cilantro to personalize each bowl.
Best toppings for chili
Popular toppings to try:
- Sour cream
- Shredded cheddar cheese
- Diced avocado
- Hot sauce
- Fresh cilantro
- Crumbled tortilla chips
Storage
Store leftover chili in an airtight container in the refrigerator for 3–4 days. It freezes well for up to 4–6 months. Thaw overnight in the fridge and reheat gently on the stove over medium heat until warmed through.
Frequently asked questions
The peel is technically edible, but peeling gives a smoother texture in the chili. Use a sturdy vegetable peeler or buy pre-cut squash if you prefer.
Yes. Sauté the onions, peppers, garlic, and spices and brown the beef first. Transfer everything to the slow cooker with the squash, tomatoes, and beans. Cook on low for 6–7 hours or on high for 3–4 hours, until the squash is tender but not mushy.
One more thing
Did you try this recipe?
Leave a comment and star rating below to let me know how it turned out. Thanks — Amy
Recipe
Butternut Squash Chili
15 minutes
30 minutes
45 minutes
6 servings
313kcal
Amy Casey
Equipment
- Chef knife
- Cutting board
- Dutch oven or large sauté pan
- Measuring cups
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 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 1 pound ground beef (85% lean)
- 2 cups cubed butternut squash (1-inch cubes)
- 28 ounces canned crushed tomatoes
- 15.5 ounces canned kidney beans, drained
- Toppings: sour cream, shredded cheddar, diced avocado, hot sauce, cilantro (optional)
Instructions
- Heat a large sauté pan or Dutch oven over medium heat. Add the olive oil, onion, red pepper, and garlic. Sauté 5–6 minutes, until the onion is softened. Add the chili powder, cumin, smoked paprika, and kosher salt; cook about 30 seconds to release the spices’ aroma.
- Add the ground beef and break it into small pieces. Cook until browned and no longer pink, about 5–6 minutes, stirring occasionally.
- Stir in the cubed butternut squash, crushed tomatoes, and drained kidney beans.
- Bring to a boil, reduce to a simmer, and cover. Cook 20–25 minutes, stirring occasionally, until the squash is tender but not mushy.
- Ladle into bowls and serve with desired toppings such as sour cream, shredded cheddar, diced avocado, hot sauce, and cilantro.
Notes
- A wide sauté pan with straight sides works well for both sautéing and simmering.
- Don’t skip the short step of cooking the spices in oil — it intensifies the flavor.
- Peel the squash for a smoother texture, and cut even 1-inch cubes so they cook evenly.
- Store leftovers in the fridge for 3–4 days or freeze up to 4–6 months.
Nutrition
Protein: 26.4 g |
Fat: 14.4 g |
Fiber: 7.6 g