Description
Warming butternut squash chili brings hearty Mexican-inspired comfort to winter dinners. Packed with rich ground meat, sweet squash, and bold spices, this one-pot meal promises delicious satisfaction for hungry families.
Ingredients
Scale
Protein:
- 1 pound ground turkey or ground beef
Vegetables:
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
Pantry and Canned Ingredients:
- 1 can (15 ounces / 425 grams) diced tomatoes, with juices
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
- 2 cups (473 milliliters) chicken or vegetable broth
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon (optional, for extra warmth)
- Salt and pepper, to taste
Oil and Optional Garnishes:
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt (optional, for serving)
- Shredded cheese (optional, for serving)
Instructions
- Peel and dice the butternut squash into uniform cubes, ensuring even cooking and caramelization during roasting at 400F for approximately 20 minutes until tender and golden-edged.
- Place a large pot over medium heat, drizzle with olive oil, and introduce ground turkey or beef, breaking it into fine crumbles while browning evenly.
- Add finely chopped onions, minced garlic, and diced bell peppers to the meat, sautéing until vegetables become translucent and fragrant, releasing their aromatic essence.
- Sprinkle chili powder, ground cumin, smoked paprika, and optional cayenne pepper into the pot, stirring to coat the meat and vegetables with intense spice profiles.
- Pour in diced tomatoes, kidney beans, black beans, and chicken broth, creating a robust base that will develop complex flavor layers during simmering.
- Gently fold the roasted butternut squash cubes into the simmering chili, allowing the ingredients to integrate and develop a harmonious taste for 25-30 minutes.
- Taste and refine the seasoning with salt and freshly ground black pepper, adjusting to personal preference and flavor balance.
- Serve the chili in warm bowls, garnishing with optional toppings like shredded cheese, dollops of sour cream, creamy avocado slices, or fresh cilantro sprigs.
Notes
- Roast squash beforehand to intensify its natural sweetness and caramelize edges for deeper flavor profile.
- Opt for lean ground turkey to reduce overall fat content while maintaining protein-rich meal structure.
- Experiment with spice levels by gradually adding cayenne pepper, allowing personalized heat intensity without overwhelming other ingredients.
- Consider making vegetarian version by substituting meat with plant-based protein like lentils or extra firm tofu for diverse dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg