This chili with butternut squash is a delicious mix of tomato-based meat chili with just enough spice, and loaded up with beans and squash. The squash gives it an extra pop of color, flavor and lightens it up. Great for an easy, tasty and warming meal.
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As the weather cools, it's a great excuse to bring out the comfort food favorites. Chili wasn't on that list for the kids for a while (for reasons unknown) but I'm so happy that it is now. It makes such a great easy meal, and is perfect for making ahead, too.
This version with added butternut squash is one we love for various reasons. The squash lightens up the texture, as well as adding an extra burst of color. It makes the meat go that bit further and feels easier to eat it just as it is, if so inclined. Plus it's a great way to sneak in some extra veggies.
As with any chili, it is often best the next day, and in this case the squash takes on more of the chili flavors. Though it's also delicious enjoyed there and then with it coming together relatively quickly.
Where is chili from?
Chili is a shortened name for "chili con carne", literally chili with meat, and it evolved from Mesoamerican stews made with these two ingredients.
As with many dishes, the exact origins of the dish we know today are debated. But it's generally traced back to the Texas-Mexico border region around the 19th century. While earlier history is less-well known, there are records showing "chili queens" selling it in the plaza in San Antonio in the 1880s. And the popularity spread North, with chili featured at expositions in Chicago and St Louis in the 1880s and 90s with great success.
These days, chili is popular across the US and beyond with many mainly regional variations. Texas chili generally doesn't include beans, while those in the Midwest do. New Mexican chili is more typically chili verde made with tomatillos rather than tomato-based.
Ingredients in this chili with butternut squash
Given this has squash in the mix, it's safe to say this is not exactly a classic chili. But it does use the core flavors to make a delicious mix with easy to find ingredients.
- Ground meat - I typically use ground beef (beef mince) for this, but you could also make this with ground turkey.
- Butternut squash - it's in the name! Peel, deseed and dice the squash relatively small, so it doesn't take too long to cook and is easier to eat. You could but ready-chopped then just chop a little smaller, as needed.
- Onion and garlic - these form the aromatic base (as they do in many dishes).
- Fire-roasted tomatoes - you could use 'plain' chopped or crushed tomatoes, but fire-roasted adds a little extra flavor that pairs well.
- Tomato paste - this adds in a little extra depth of tomato flavor.
- Cumin, chili, smoked paprika and oregano - these herbs and spices give the chili it's depth of flavor and are all classic ingredients in most chili versions. You can adjust the amounts to taste but I recommend using all of them.
- Stock/broth - this thins out the base and saves it getting dry. You can use beef, chicken or vegetable stock as you have or prefer.
- Red pepper - you could skip this if you like, but it adds a lovely extra pop of color.
- Black beans - you could skip these too, if you like, or swap eg to pinto beans. Personally I really like beans in chili though I know for some they are a no-go. Do as you prefer.
- You'll also need a little oil for cooking the onion and garlic. Make sure you let the onion soften at the start to bring out it's sweetness, before adding garlic and browning the meat.
Probably the hardest part of this dish is chopping the vegetables before you start. After that, it's a very straightforward dish to prepare, with minimal effort.
Preparing ahead
As mentioned above, chili is great for preparing ahead so it's ideal for those nights when you need to be quick at dinnertime. You can also freeze leftovers or make a batch ahead. The squash can sometimes break up when reheated but the smaller chunks help that happen less. Plus, it's not the end of the world if it does.
This chili with butternut squash is a delicious twist on the classic. It's hearty yet not too heavy, flavorful and colorful. Great for chilly nights when you need something cozy, or for busy days when you can prepare it ahead. Worth enjoying any excuse.
Try these other comforting stews:
- Turkish lamb stew with eggplant, hünkar beğendi - a delicious combination of chunks of lamb in a light tomato sauce over a silky smooth eggplant base.
- Aji de gallina, Peruvian chicken stew - a made with chili, nuts and cheese, it may sound an unusual combination but it's wonderfully flavorful, creamy and comforting.
- Lablabi, Tunisian chickpea soup/stew - a very simple soup/stew yet with wonderful spice flavors.
- Plus get more main dish recipes and autumn/fall recipes in the archives.
Chili with butternut squash
Ingredients
- 2 cups butternut squash approx, peeled and deseeded volume/weight
- 1 small onion
- 1 red pepper (optional)
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 lb ground beef (beef mince) or can use ground turkey/turkey mince
- ½ tablespoon chili powder or more/less to taste
- ½ tablespoon ground cumin
- ½ tablespoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- ½ teaspoon salt or more/less to taste
- ½ teaspoon pepper or more/less to taste
- 14 oz fire roasted tomatoes (14oz is one can/tin), also use juice
- 1 cup stock beef, chicken or vegetable stock/broth
- 14 oz black beans (14oz is one can/tin), drained and rinsed
Instructions
- Peel and deseed the squash and cut into approximately ½ inch (1.5cm) dice. Dice the onion and pepper, if using, and finely dice the garlic.
- Warm the oil in a heavy pot or Dutch oven over a medium heat then add the onion. Cook for a few minutes until it is softening and starting to go translucent. If it starts to brown, reduce the heat and/or add a little extra oil, as needed
- Add the garlic, cook a minute more then push onions to one side and add the ground meat. Break up the meat as you brown it all over so it is cooked through and no raw color remains. Mix the onions in as you turn the meat to brown it.
- Depending on how lean the meat is, drain off excess fat (a little is fine but drain if there seems a lot). Add the chili, cumin, paprika, oregano, tomato paste and salt and pepper and mix through.
- Add the bell pepper, if using, squash, tomatoes, stock and beans. Stir to mix then bring to a simmer. Once simmering, press the squash under the liquid to help it cook, cover and reduce the heat to keep at a steady simmer. Cook for approximately 15 - 20 minutes until the squash is tender.
- Serve as it is, or over rice, with your favorite toppings such as grated cheddar cheese, sour cream, slices of red onion.
Video
Nutrition
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AliceK says
This was wonderful!The spices were perfect. I thought with all the veg, it might be bland, but it wasn't. I will make this over and over! I served it with cheese-topped cornbread.
Caroline says
I'm so glad you enjoyed it, and the cheese cornbread on the side sounds perfect!