Butternut Squash Chicken Chili

This Butternut Squash Chicken Chili is hearty, healthy and has an incredible amount of flavor! It also makes for a great meal prep for the week!

Hearty and Healthy Chili

Chili season is still in full swing and I’m here for it! When the temperatures drop I love making a big pot of chili. This was my first time using squash in my chili and let me tell you, it is such a great addition!

The Butternut Squash gives it a bit of sweetness to offset the spice. So it’s the perfect combo of sweet and spicy!

This hearty and healthy chili is loaded with beans, veggies, chicken and spices. It’s also easy to adjust, you could substitute the chicken with ground turkey or beef. You can also make this a vegetarian chili by leaving out the meat!

Ingredients:

• 2 Tbs EVOO
• 1 Sweet Onion diced
• 1 Red Pepper diced
• 3 Cloves Garlic minced
• 1 lb Ground Chicken
• 1 15oz Can Black Beans drained and rinsed
• 1 15oz Can Red Kidney Beans drained and rinsed
• 1 28oz Can Fire Roasted Diced Tomatoes
• 1 cup Vegetable Broth
• 1 small to medium Butternut Squash cubed into 1/2 inch pieces (approximately 4 cups)
• 3 Tbs Chili Powder
• 1 Tbs Cumin
• 1 tsp Cayenne
• 1 tsp Oregano
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

How to make this Butternut Squash Chili Recipe

In a 6 quart Dutch Oven add EVOO and heat over med/high heat. When oil starts to shimmer add Onion, Pepper and Garlic. Saute 2-3 minutes.

Add in Chicken and cook until browned.

Then add in Chili Powder, Cumin, Cayenne, Oregano, Salt, Pepper and mix together. Add in Black Beans, Kidney Beans, Tomatoes, Butternut Squash and Broth.

Bring to a simmer and cook 40-45 minutes or until Butternut Squash is softened.

Chili Toppings:

• Shredded Cheese,
• Chopped fresh Cilantro
• Chopped Avocado
• Tortilla chips
• Sour Cream
• Crackers
• Green Onions

What to Serve with Chili

Serve it with a crusty baguette, cornbread, or a nice healthy salad.

Butternut Squash Chili Recipe FAQ

More Chili Recipes:

• Instant Pot Lentil and Black Bean Chili
• The Best White Chicken Chili
• Slow Cooker Skinny Vegetarian Chili
• Lentil and Black Bean Chili

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram!

I LOVE seeing what you guys cook up!

Cheers!

Butternut Squash Chicken Chili

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This Butternut Squash Chicken Chili is hearty, healthy and has an incredible amount of flavor! It also makes for a great meal prep for the week!

• Author: Sara
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 Tbs EVOO
• 1 Sweet Onion diced
• 1 Red Pepper diced
• 3 Cloves Garlic minced
• 1 lb Ground Chicken
• 1 15oz can Black Beans drained and rinsed
• 1 15oz can Red Kidney Beans drained and rinsed
• 1 28oz can Fire Roasted Diced Tomatoes
• 1 cup Vegetable Broth
• 1 small to medium Butternut Squash cubed into 1/2 inch pieces (approximately 4 cups)
• 3 Tbs Chili Powder
• 1 Tbs Cumin
• 1 tsp Cayenne
• 1 tsp Oregano
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

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Instructions

1. In a 6 quart Dutch Oven add EVOO and heat over med/high heat
2. When oil starts to shimmer add Onion, Pepper and Garlic
3. Saute 2-3 minutes
4. Add in Chicken and cook until browned
5. Add in Chili Powder, Cumin, Cayenne, Oregano, Salt, Pepper and mix together
6. Add Black Beans, Kidney Beans, Tomatoes, Butternut Squash and Broth
7. Bring to a simmer and cook 40-45 minutes or until Butternut Squash is softened
8. Serve with your favorite toppings or eat as is
9. Enjoy!

Notes

If chili looks too thick to you feel free to add more broth during the cook time. I like a hearty thick chili so I only added what is in the recipe card.

Cooking time will depend on how big or small your Butternut Squash cubes are.

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