Butternut squash chili is a hearty and comforting dish that is perfect for cold weather. This recipe calls for ground beef or turkey, diced butternut squash, diced tomatoes, and a variety of spices to create a flavorful and satisfying meal. Serve it with a dollop of sour cream and a sprinkle of shredded cheddar cheese for the perfect finishing touch.
How to make Butternut Squash Chili
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
- 4 tbsp olive oil
- 1 cup onions diced
- 1 lb ground protein of your choice
- 1 medium butternut squash (5 cups), peeled, seeded and in ½ inch cubes
- 1 packet Hi Note Sloppy Papi seasoning optional
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 (15 oz) can fire-roasted diced tomatoes with juices
- 1 (15 oz) can black beans rinsed and drained
- 24 oz vegetable chicken or beef broth
- sour cream
- shredded cheddar cheese
- sliced scallions
- tortilla chips
1. Heat oil in large pot over medium heat, add onions and saute until slightly translucent.
2.Add in protein, Sloppy Papi seasoning, cumin, chili powder and coriander, and cook through, breaking it up with a spoon.
3. Add in the diced tomatoes with juices. Cook for 5-7 minutes until sauce is slightly reduced.
4. Add broth, beans and butternut squash, scraping any browned bits on the bottom of the pot. Bring to a low simmer, cook covered for 20-30 minutes until butternut squash is tender and all the flavors have melded together. Use a masher to mash butternut squash into the rest of the chili.
5. To serve, ladle chili into a bowl and top with your favorite garnishes.