I’m spilling the beans (pun intended) on how to make this ultra flavorful butternut squash chili and you’re going to be making it on repeat all soup season long! There’s nothing better than a warming, filling, cozy bowl of chili during the Fall and Winter months. Or if you’re anything like us you love chili year round you’ll have to try my four bean chili and white chicken chili too! They are both made in the slow cooker which is a win. Chili is usually rich, deep in flavor and often spicy. Which is why I love the addition of butternut squash because adding in something sweet like this winter squash is a great way to balance the flavors of the chili.
Ingredient Notes
This chili is loaded with veggies and rather simple chili ingredients. You can scroll down to the recipe card for the full list of ingredients and measurements.
Butternut Squash: Obviously! I’m showing you down below how to prepare your butternut squash into cubes to add to the chili. You can also purchase butternut squash pre-cut, just be sure the cubes are cut in uniform pieces and are small enough/bite sized chunks. Russet Potatoes: I like to bulk up this chili with potatoes too. Feel free to use Yukon or red potatoes as well. Ground turkey: Feel free to use ground beef or ground pork instead for a more hearty chili. The fat from those meats will also add more flavor. But don’t worry this chili isn’t a lackluster dish by any means by using ground turkey! Crushed tomatoes and tomato paste: tomato products are an essential. The tomato paste infuses the chili with a bright, zest flavor that compliments the overall flavors. Carrots: Diced carrots are an easy way to add natural sweetness to balance out the spicy flavors. Bell pepper: Any color works. I like adding in green or yellow. Beans: Drained kidney beans and black beans get stirred into this chili at the end. Feel free to use a different type of bean, like great northern or pinto beans but be sure to drain them so the liquid from the cans doesn’t thin out the chili. Vegetable broth: Adding broth helps thin out the tomato products. Feel free to use chicken broth or beef broth as well. Seasonings: You’ll need cumin, paprika, oregano, salt and pepper. Or you can feel free to use 2-3 Tbsp. of your favorite chili seasoning. This is my favorite homemade chili seasoning you can easily make and add to this recipe!
I don’t know about you but I love a good chili with a ton of garnish options. Here are some of my favorite toppings to add:
Sour cream (or Greek yogurt) Green onions Jalapeños Cilantro Lime wedges Avocado Crunchy tortilla strips Chopped tomatoes
