Powerful Butternut Squash Chili With Turkey or Beef Delight

As the leaves begin to change and a cool breeze settles in, there’s nothing quite like a warm bowl of chili to embrace the comforting flavors of fall. Butternut Squash Chili with Turkey or Beef is the perfect recipe to gather friends and family around the table during those cozy evenings. This dish not only fills the home with a delightful aroma but also connects us to the warmth of shared meals and cherished moments.

This recipe draws inspiration from traditional chili recipes while offering a unique twist through the addition of butternut squash—an ingredient that introduces sweetness and a creamy texture, transforming the often hearty and meaty dish into something refreshing. Whether you celebrate a festive gathering or whip up a weeknight meal, this chili’s easy preparation and distinct flavors are bound to become a staple in your cooking repertoire.

Why You’ll Love This Recipe

There are countless reasons why you’ll adore this Butternut Squash Chili. Firstly, it’s packed with nutrients from the squash and vegetables, making it a wholesome choice for the health-conscious. Secondly, the combination of turkey or beef adds richness, while the spices ensure a depth of flavor that warms your soul. Finally, leftovers can be a lifesaver; this chili tastes even better the next day, making it a great choice for meal prep or feeding a crowd. It’s versatile enough to satisfy everyone at the table!

Ingredients You’ll Need

To make your delicious Butternut Squash Chili, gather the following ingredients:

Main Ingredients

• 1 lb ground turkey or beef: This will form the protein base of your chili, adding a hearty and satisfying element.
• 1 medium butternut squash (about 2-3 cups diced): The star of this dish, it adds a delicate sweetness and creamy texture once cooked.
• 1 medium onion, chopped: Provides a sweet and savory base flavor that enhances the chili’s overall aroma.
• 2 cloves garlic, minced: Infuses the chili with a robust and fragrant essence, making each spoonful memorable.
• 1 can (14 oz) diced tomatoes: Offers acidity and brightness to balance the richness of the meat and squash.
• 1 can (15 oz) kidney beans or black beans, drained and rinsed: They add protein and fiber, creating a more filling dish.
• 2 cups vegetable or chicken broth: Serves as the base for your chili, contributing depth and richness.
• 1 tablespoon chili powder: Brings warmth and distinct chili flavors, essential for any chili recipe.
• 1 teaspoon cumin: Adds earthiness and robust flavor, making the chili more complex.
• Salt and pepper to taste: Essential seasoning to bring all the flavors together.

Optional Additions

• 1 bell pepper, chopped: For a touch of sweetness and crunch, bell pepper can elevate your chili.
• 1 teaspoon smoked paprika: A pinch of this adds a smoky flavor that can take the dish to a whole new level.
• 1-2 fresh jalapeños, chopped: If you like your chili with a kick, throw in some fresh jalapeños for heat.
• 1 cup corn (fresh, frozen, or canned): Sweet corn can add bursts of flavor and texture throughout the chili.

Special Garnishes

• Fresh cilantro: Adds a refreshing zing on top.
• Avocado slices: Creaminess from avocado contrasts nicely with the chili.
• Shredded cheese: A sprinkle of cheese provides an extra layer of richness.
• Crushed tortilla chips: For a delightful crunch, consider topping your chili with chips.

Step-by-Step Instructions

1. Preparation: Begin by peeling and dicing the butternut squash into small cubes. This can take a little time, but it’s worth the effort for that sweet flavor. Also chop the onion, garlic, and any other vegetables you wish to add.
2. Sauté the base: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions become translucent (this usually takes about 5 minutes).
3. Cook the meat: Add the ground turkey or beef to the pot, breaking it apart with a spatula. Cook until browned and fully cooked through.
4. Add the squash: Once the meat is cooked, stir in the diced butternut squash, and cook for an additional 3-4 minutes to start softening it.
5. Mix in the spices: Add the chili powder, cumin, salt, and pepper. Stir to coat the meat and veggies evenly with the spices.
6. Combine other ingredients: Pour in the diced tomatoes (with their juice), drained beans, and broth. Stir to combine thoroughly.
7. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the squash is tender.
8. Final taste check: Taste the chili and adjust the seasoning as needed. If you prefer more heat, this is a great time to add jalapeños or crushed red pepper flakes.
9. Serve: Ladle the chili into bowls and garnish with your choices, like cilantro, avocado, and cheese.

Serving and Storage Tips

This Butternut Squash Chili is perfect for serving on a chilly evening, perhaps alongside some warm cornbread or over rice. It’s a wholesome meal that’s filling and satisfying. If you have leftovers (which is likely, given how rich this dish is), let it cool completely and then store it in an airtight container in the refrigerator for up to 4 days. You can easily reheat it on the stovetop or in the microwave.

For longer storage, freeze portions of the chili in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat!

Helpful Tips

• Cut the squash easily: To make peeling and cutting butternut squash easier, try microwaving it for 2 minutes to soften the skin.
• Customize nutrients: Don’t hesitate to add more vegetables like zucchini or spinach to boost the nutrition factor.
• Make it vegan: Swap out the meat for lentils and use vegetable broth instead of chicken broth for a plant-based version.

Frequently Asked Questions

Can I use other types of squash?

Yes, you can use other squash varieties like pumpkin or acorn squash depending on your preference and availability. Each will lend a slightly different flavor and texture, but all will be delicious in this chili.

Is this recipe spicy?

The level of spice in this chili can be adjusted to your liking. If you prefer a milder chili, you can omit the jalapeños and red pepper flakes. Conversely, for a spicier version, feel free to add more heat during cooking.

Can I cook this in a slow cooker?

Absolutely! To make this chili in a slow cooker, brown the meat separately, then add it along with all other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 4 hours. The butternut squash will meld beautifully into the other flavors!

How do I serve Butternut Squash Chili?

This chili is wonderful on its own or served with cornbread, over rice, or with tortilla chips. Don’t forget the garnishes like chopped cilantro, avocado, or shredded cheese for an extra flavor boost!

Conclusion

This Butternut Squash Chili with Turkey or Beef is more than just a meal; it’s a heartwarming experience designed to create memorable moments with loved ones. Its unique combination of flavors, easy preparation, and nutritional appeal make it stand out on any table. Whether making it for a festive gathering or a simple weeknight dinner, you’ll find joy in each savory bite. I encourage you to give this recipe a try and share your experiences or any fun adaptations you make in the comments. Together, let’s celebrate the simple pleasure of sharing good food with great company!

Powerful Butternut Squash Chili Turkey or Beef Delight

Print Recipe

Savor the rich flavors of Butternut Squash Chili with your choice of turkey or beef A powerful delight for hearty meals any time

• Total Time: 1 hour
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

1 lb ground turkey or beef

1 medium butternut squash (about 2–3 cups diced)

1 medium onion, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 can (15 oz) kidney beans or black beans, drained and rinsed

2 cups vegetable or chicken broth

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Optional: 1 bell pepper, chopped

Optional: 1 teaspoon smoked paprika

Optional: 1-2 fresh jalapeños, chopped

Optional: 1 cup corn (fresh, frozen, or canned)

Instructions

Begin by peeling and dicing the butternut squash into small cubes. Also chop the onion, garlic, and any other vegetables you wish to add.

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions become translucent.

Add the ground turkey or beef to the pot, breaking it apart with a spatula. Cook until browned and fully cooked through.

Once the meat is cooked, stir in the diced butternut squash, and cook for an additional 3-4 minutes to start softening it.

Add the chili powder, cumin, salt, and pepper. Stir to coat the meat and veggies evenly with the spices.

Pour in the diced tomatoes (with their juice), drained beans, and broth. Stir to combine thoroughly.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the squash is tender.

Taste the chili and adjust the seasoning as needed. If you prefer more heat, this is a great time to add jalapeños or crushed red pepper flakes.

Ladle the chili into bowls and garnish with your choices, like cilantro, avocado, and cheese.

• Author: souzanfood
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Calories: 350 calories
• Sugar: 6 grams
• Fat: 12 grams
• Carbohydrates: 45 grams
• Fiber: 10 grams
• Protein: 25 grams

Keywords: Butternut Squash, Chili, Turkey, Beef, Fall Recipe, Healthy Dinner