Butternut Squash Chili
This cozy, veggie-packed chili is pure fall comfort in a bowl! Chili has always been one of my favorite comfort foods—it just screams fall, coziness, and bliss when the weather starts to cool down. Growing up, my mom made the best chili I’ve ever had, and I’ll never forget coming home after practice to the incredible smell filling our house. It was the ultimate warm, hearty meal that made everything feel right.For this version, I wanted to double down on veggies and swap out the ground meat for butternut squash. Trust me—you won’t miss the meat! Butternut squash brings the same heartiness while adding a natural sweetness and tons of nutritional benefits. It’s packed with fiber, vitamins A, C, and E, and beta-carotene to support a healthy immune system—aka the perfect fall ingredient!
Ingredients
For the Chili Base
- 2 15 oz cans of tomato sauce
- 1 28 oz can of diced tomatoes
- 1 15 oz can of corn
- 1 15 oz can of kidney beans
- 1 15 oz can of black beans
- 1 cup chopped butternut squash
- 1 cup diced onion
- Optional: Add ground turkey for extra protein—I tried it in half the batch, and it was amazing!
For the Homemade Chili Seasoning Blend
- 1 ½ Tbsp chili seasoning blend Trader Joe’s blend with chili pepper, cumin, garlic powder, and oregano
- ½ tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 Tbsp olive oil
- For the Topping Ideas
- Shredded cheddar cheese
- Diced avocado
- Sliced green onion
- Sour cream
- Hot sauce
Instructions
- Dice the onion and butternut squash.
- In a large pot or crockpot, add all the chili base ingredients.
- Stir in the seasoning blend and olive oil, mixing well.
- Let simmer on medium-low heat for about 2 hours, or until the butternut squash is fork-tender.
- Serve warm with your favorite toppings!
Tried this recipe?Let us know how it was!