Description
Hearty butternut squash chili blends robust meat with sweet seasonal squash for a comforting meal. Spices and tender vegetables create a satisfying dinner you’ll crave during cooler months.
Ingredients
- 1 lb (454 g) ground turkey or ground beef
- 3 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz / 425 g) diced tomatoes, with juices
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 2 cups (473 ml) chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt (optional)
- Shredded cheese (optional)
Instructions
- Roast Squash: Peel and dice butternut squash into uniform cubes, spreading on a baking sheet and roasting at 400°F for 20 minutes until golden and tender.
- Brown Protein: Heat olive oil in a large pot, add ground turkey or beef, and cook until evenly browned and crumbled.
- Aromatics and Spices: Incorporate diced onions, minced garlic, and bell peppers, sautéing until soft. Stir in chili powder, cumin, smoked paprika, and cayenne pepper to coat the meat and vegetables.
- Liquid Base: Add diced tomatoes, kidney beans, black beans, and chicken broth, creating a rich foundation for the chili.
- Simmer and Integrate: Fold roasted butternut squash into the pot, allowing all ingredients to meld together during a 25-30 minute gentle simmer.
- Final Touch: Season with salt and black pepper to taste, ensuring a balanced and robust flavor profile.
- Serve: Ladle chili into warm bowls and garnish with optional toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro.
Notes
Roast Squash Perfectly: Cut cubes uniformly to ensure even caramelization and prevent soggy or undercooked pieces during roasting.
Avoid Meat Overcrowding: Brown meat in batches if needed to prevent steaming instead of achieving a deep, golden sear that develops rich flavor profiles.
Spice Layer Building: Toast spices briefly before adding liquids to enhance their aromatic compounds and create a more complex, deeper taste dimension in the chili.
Dietary Flexibility: Swap ground meat with plant-based alternatives like lentils or crumbled tofu for vegetarian versions, adjusting liquid quantities to maintain desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 70 mg