If you love hearty, comforting meals that nourish your soul while delivering a burst of vibrant flavors, then you are going to fall head over heels for this Easy Butternut Squash Chili With Turkey or Beef Recipe. It masterfully combines the natural sweetness of butternut squash with the savory richness of ground turkey or beef, all wrapped up in a fragrant blend of spices and colorful beans. This chili is not only a delicious dinner winner but also a fantastic way to enjoy autumn’s bounty in a bowl full of warmth and satisfaction.
Ingredients You’ll Need
This Easy Butternut Squash Chili With Turkey or Beef Recipe keeps things delightfully simple, using ingredients that you likely have on hand or can easily find. Each one has a purpose, contributing to a gorgeous medley of flavors and textures that make this chili truly shine.
- Olive oil: A splash of olive oil provides the perfect base for sautéeing your meat and aromatics.
- Ground turkey or beef: Adds protein and a savory foundation that beautifully complements the vegetables.
- Onion, chopped: Brings sweetness and depth when softened and cooked down.
- Garlic, minced: Infuses the chili with its signature aromatic kick.
- Butternut squash, peeled and cubed: This star ingredient offers a natural sweetness and tender texture that balances the spices.
- Diced tomatoes: Adds acidity and juiciness to keep everything vibrant.
- Kidney beans, drained and rinsed: Brings hearty texture and protein to bulk up the chili.
- Black beans, drained and rinsed: Contributes creaminess and earthy flavor for more complexity.
- Chili powder: The soul of the dish, delivering warmth and a subtle smoky flavor.
- Cumin: Enhances the chili’s depth with its earthy, slightly nutty undertones.
- Smoked paprika: Adds a rich smokiness that makes every bite unforgettable.
- Salt and pepper: To taste, bringing the seasoning into perfect balance.
- Chicken or vegetable broth: Provides moisture and ties all the ingredients together into a luscious stew.
- Corn kernels (optional): For a pop of sweetness and a burst of color near the end of cooking.
- Fresh cilantro (optional): A bright, fresh garnish to elevate serving presentation and flavor.
How to Make Easy Butternut Squash Chili With Turkey or Beef Recipe
Step 1: Brown the Meat
Start by heating your olive oil over medium heat in a large pot. Add your choice of ground turkey or beef and cook it until it’s beautifully browned. Breaking the meat apart as it cooks ensures even browning and a perfect base for your chili’s rich flavor. This step is where those savory flavors really begin to build.
Step 2: Sauté Aromatics
Next, toss in your chopped onion and minced garlic. Cook them for 3 to 4 minutes until the onions soften and release their sweet, fragrant aroma. This helps layer in a subtle sweetness that balances the chili’s spice and richness.
Step 3: Add Vegetables and Spices
Now it’s time to stir in the cubed butternut squash, diced tomatoes, drained kidney beans, black beans, chili powder, cumin, smoked paprika, and salt and pepper. These ingredients combine to create a colorful, flavorful canvas where the chili magic truly happens. Give everything a good mix so the spices evenly coat each ingredient.
Step 4: Simmer the Chili
Pour in the chicken or vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and let the chili cook for 25 to 30 minutes, stirring every now and then. This slow simmer softens the butternut squash until tender while allowing all the flavors to meld beautifully.
Step 5: Add the Corn (Optional)
In the last five minutes of cooking, stir in your corn kernels if you’re using them. This not only adds a pleasing pop of sweetness but also a slight crunch that contrasts nicely with the creamy beans and soft squash.
Step 6: Serve and Garnish
Once the chili is ready, serve it up hot and fresh. If you like, sprinkle fresh cilantro on top for a vibrant and refreshing finish. The combination of flavors, textures, and colors makes this dish a real crowd-pleaser.
How to Serve Easy Butternut Squash Chili With Turkey or Beef Recipe
Garnishes
Fresh cilantro is a classic choice, adding bright herbal notes that lift the chili’s richness. You can also try a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, or even a squeeze of lime juice for a zesty twist. These simple touches make every bite feel extra special.
Side Dishes
This chili pairs wonderfully with a side of warm cornbread, crusty bread, or even fluffy rice to soak up all those delicious juices. For a lighter touch, a crisp green salad with a tangy vinaigrette can provide a refreshing counterpoint to the hearty stew.
Creative Ways to Present
Want to jazz things up? Serve the chili in hollowed-out bread bowls or over baked sweet potatoes. You could also turn leftovers into chili-stuffed peppers or use it as a topping for nachos. The versatility of this Easy Butternut Squash Chili With Turkey or Beef Recipe means endless delicious possibilities.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to four days. Transfer leftovers to an airtight container as soon as it cools to preserve freshness and flavor. It’s a perfect make-ahead meal for busy weeknights or easy lunches.
Freezing
If you want to enjoy this Easy Butternut Squash Chili With Turkey or Beef Recipe later, freezing is a fantastic option. Cool it completely, then portion it into freezer-safe containers or bags. It will keep for up to three months, making it a wonderful freezer-friendly meal to have on standby.
Reheating
To reheat, thaw frozen chili overnight in the fridge or gently warm straight from frozen in a saucepan over low heat. Stir occasionally to heat evenly. For microwave reheating, cover and heat in short intervals, stirring in between to avoid hot spots. The flavors meld even more after sitting, so it’s just as delicious reheated.
FAQs
Can I use ground chicken instead of turkey or beef?
Absolutely! Ground chicken works just as well and offers a milder flavor. Just make sure to brown it fully to develop that savory base this chili depends on.
Is this recipe spicy? Can I adjust the heat level?
This Easy Butternut Squash Chili With Turkey or Beef Recipe is mildly spiced to suit most tastes. If you prefer heat, add a pinch of cayenne pepper or some chopped jalapeños. For a gentler version, reduce the chili powder or omit certain spices.
Can I make this chili vegetarian?
Yes! Simply skip the meat and use extra beans or add hearty vegetables like mushrooms or zucchini. Use vegetable broth to keep it vegetarian-friendly, and you’ll still have a rich, satisfying dish.
How do I peel and cube butternut squash easily?
Use a sharp vegetable peeler to remove the skin, then cut off the ends. Slice the squash in half lengthwise, scoop out the seeds, and cut into uniform cubes. The even size helps them cook evenly in your chili.
Can I prepare this chili in a slow cooker?
Definitely! Brown the meat and sauté the onions and garlic first, then add everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the squash is tender and flavors meld beautifully.
Final Thoughts
This Easy Butternut Squash Chili With Turkey or Beef Recipe is a joyful celebration of simple ingredients coming together to create something extraordinary. Whether you’re cozying up on a chilly evening or looking to impress family and friends with a wholesome meal, this chili fits the bill perfectly. Give it a try—you might just find your new favorite comfort food!
Print
Easy Butternut Squash Chili With Turkey or Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Easy Butternut Squash Chili is a hearty and flavorful dish that combines tender butternut squash with ground turkey or beef, beans, and warming spices. Perfect for a comforting meal, this chili offers a nutritious blend of vegetables and protein, simmered to perfection in a cozy pot. It’s a fantastic option for a healthy weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
- 1/2 cup corn kernels (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the meat: Heat olive oil in a large pot over medium heat. Add ground turkey or beef and cook until browned, breaking it apart as it cooks to ensure an even texture and thorough cooking.
- Sauté onions and garlic: Add chopped onion and minced garlic to the pot and cook for 3-4 minutes until the onions soften and release their fragrance, enhancing the chili’s flavor base.
- Add vegetables and spices: Stir in the cubed butternut squash, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients evenly.
- Simmer the chili: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for 25-30 minutes, stirring occasionally, until the butternut squash becomes tender and the flavors meld together.
- Add corn kernels: For added texture and sweetness, stir in the corn kernels during the last 5 minutes of cooking to warm them through without losing their crispness.
- Serve and garnish: Serve the chili hot, garnished with fresh cilantro if desired, to add a bright, fresh contrast to the rich flavors.
Notes
- You can substitute ground turkey with ground beef depending on preference or dietary needs.
- For a vegetarian version, omit the meat and use vegetable broth.
- Adjust chili powder and spices to your preferred level of heat and flavor intensity.
- Leftovers freeze well and can be reheated for an easy meal later in the week.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
