It’s fall, so it’s time for chili. This is butternut squash chili recipe is perfect for those cool nights to warm you up.
My husband loves making chili and it’s normally his job to do it. It’s usually on a Sunday that we’re laying around or working in the yard. We had some butternut squash that was about to go bad, so I talked him into adding it in the chili. I know butternut squash chili isn’t what most people think of when they think of chili, but this turned out really well!
Butternut Squash Chili Recipe
I try to do a couple of meatless meals every week. It definitely takes me a little more time to plan because I didn’t grow up eating vegetarian. I find it hard to get in the protein we need without having a similar tasting meal every time. This worked out perfectly because I got some beans in there for protein, but also some extra veggies with the butternut squash.
Butternut squash is full of vitamin A and C which is great going into winter when you are wanting a strong immune system. It may not be the best if you are watching your carbs, but it’s a healthier side dish than white or sweet potatoes. It’s nice to add that in during the fall and winter months to break things up a little.
Ingredients for Butternut Squash Chili
- Butternut Squash– You can buy cubed butternut squash or cut one up yourself.
- Olive Oil– This is used to cook the onions and garlic
- Onion– Red onion is GREAT in chili.
- Bell Peppers– You’ll need two, a orange and red.
- Garlic– minced
- Black Beans– drain and rinsed
- Kidney Beans– drained and rinsed
- Diced tomatoes (2 -15 ounce cans)- you don’t need to drain these. Pour the juice in too.
- Beer– Use what you have in your refrigerator.
- Red wine– You can use what you have on hand.
- Balsamic Vinegar– This gives the chili a sweeter taste.
- Spices– paprika, chili powder, cumin
You can take a shortcut on this recipe by buying precut butternut squash in the produce department of your grocery store. I normally don’t spend the extra money on precut things, but I do buy this. It always takes so long to peel and cut it and I can never get it to look nice. You can also find it frozen in some stores.
Tip 1- This is a vegetarian chili, but you could add a pound of ground turkey if you wanted to add meat.
Tip 2- You can also cook this in a slow cooker. Just throw everything in and cook for 6-8 hours on low.
How to make Butternut Squash Chili
Add oil to a large case iron or dutch oven and cook onions and garlic over medium heat.
Add all ingredients to the pot, bring to a boil, then simmer until the liquid has reduced, stirring occasionally. It takes about 30 minutes to an hour.
Top with sour cream and green onions.
Here’s a little trick my neighbor told us about and we’ve started doing it too. When we have a lot of people over, instead of making more chili, we cook rice or make mashed potatoes also and top with the chili It’s such a good idea.
I’m not sure why I never thought of that. It a great inexpensive way to make the chili go a little further and perfect for leftovers for lunch the next day.
Butternut Squash Chili
- 2 tablespoons olive oil
- 1 red onion chopped
- 1 orange pepper chopped
- 1 red pepper chopped
- 1 tablespoon cumin
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 lb. butternut squash cut into 1” cubes
- 1/4 cup balsamic vinegar
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can kidney beans drained and rinsed
- 2 14.5 oz. cans diced tomatoes
- 1 bottle beer
- 1/4 cup red wine
- Top with sour cream and green onions
- Add olive oil to large pot set on medium heat. Add onions and garlic and cook for 3-5 minutes.
- Add in all other ingredients and stir well.
- Cover and simmer on low for 30-45 minutes. Uncover and continue to simmer until some of the liquid is reduced.
- Serve with sour cream and green onions.