This is the perfect cozy fall recipe with a slight sweetness from the butternut squash paired perfectly with the hint of smokiness from the paprika.
Soup season is the best season
The crisp fall air is my favorite time of year because that means it is time to bring out my big stock pot and make soups on repeat! There’s just something about a simmering pot of soup that makes my soul happy.
I love all types of soup, but a cozy and hearty cup of chili never disappoints. This recipe uses butternut squash, so it is a little different from your traditional chili recipe. The butternut squash gives it a slightly sweet flavor and also gives it a bit of a thicker texture. The recipe also calls for smoked paprika that gives it a smokey flavor that really compliments the butternut squash. I highly recommend using the smoked paprika and not subbing for regular paprika because you will miss out on the delicious flavor!
Chili cooking method
This recipe is written to be made on the stovetop, but it could easily be made in a crockpot as well. Follow the steps up until step 4, browning the meat, and then transfer it to a crockpot. Add remaining ingredients and then cook on low for 6-8 hours.
Ingredients for the Butternut Squash Chili
- Ground beef
- Butternut Squash
- Chili powder
- Smoked paprika
- Canned black beans
- Canned fire-roasted tomatoes
- Beef Broth
Broth makes all the difference
I truly think that a good quality broth for your soup makes a huge difference! My favorite broth is Kettle and Fire. The flavor is amazing and it is also very high quality. You could also use bone broth for this recipe to really boost up the nutrients and give it an even richer flavor. I love to incorporate bone broth wherever I can.
How to dice butternut squash
For this recipe, you will need to dice the butternut squash into bite-sized pieces. Here is the easiest way that I find to cut butternut squash.
- Slice both ends of the butternut squash off
- Take a vegetable peeler and remove all of the skin of the squash. (Butternut squash skin is too hard to eat.)
- Slice butternut squash in half lengthwise
- Remove the seeds and membrane in the “bulb” part of the squash.
- Make slices across the squash
- Take the slice of butternut squash and cut it “match sticks” and then cut in the opposite direction to create the bite-sized pieces.
Dicing the squash yourself is going to be the cheapest option, but most grocery stores sell pre-cut butternut squash in the produce department. This will cut your prep time down, but also increase your grocery bill.
Toppings for the Chili
Top off this Butternut Squash chili with your favorite toppings. Some I recommend include:
- Diced Onions
- Fresh Jalapeño
I hope you enjoy this Butternut Squash Chili recipe! Check out other Fall recipes on my blog here!
Butternut Squash Chili
- 1 tbsp avocado or olive oil
- 1 pound ground beef
- 1 onion- diced
- 3 cloves garlic- minced
- 1.5 tsp chili powder
- 1.5 tsp smoked paprika
- 1 tsp cumin
- 1.5 tsp oregano
- 1 tsp salt
- 1 can black beans – drained and rinsed
- 1 can fire roasted tomatoes
- 4 cups diced butternut squash
- 4 cups beef broth or beef bone broth
- Heat a large pot on medium, add avocado oil
- Once oil is shimmering, add diced onion, cook until translucent, about 3-5 minutes
- Add in garlic and cook until fragrant, 1-2 minutes
- Add in ground beef and cook until browned 5-8 minutes. If you have alot of fat from the beef at this point, you can use a large spoon and remove some of the oil.
- Add in chili powder, smoked paprika, cumin, oregano and salt. Stir to combine
- Add in the can of black beans (first drain and rinse) and can of fire-roasted tomatoes, butternut squash, and beef broth
- Bring to a boil on medium-high heat, and then reduce to a simmer. Cook uncovered for 1 hour.