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Home » Recipes » Main Course

Butternut Squash Chicken Chili

Yum

Published: Jan 6, 2023 · Modified: Mar 19, 2025 by Sara · This post may contain affiliate links

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!

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Butternut Squash Chicken Chili

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!

Butternut Squash Chicken Chili in 2 bowls

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
Butternut squash chicken chili in a bowl with spoons

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 chicken chili with cheese

Butternut Squash Chili Recipe FAQ

How to Store?

Store leftover chili in an airtight container in the fridge for up to 4 days. Store it in the freezer for up to 4 months.

How to Reheat?

If you’re reheating a big batch, place it in a saucepan and heat it on the stove over medium heat until warmed through. For individual servings, just place desired amount in a microwave safe bowl and cook until warmed through.

More Chili Recipes:

  • Instant Pot Lentil and Black Bean Chili
  • The Best White Chicken Chili
  • Slow Cooker Skinny Vegetarian Chili
  • butternut squash chicken chili in 2 bowls

    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

    Sara
    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!
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dinner
    Cuisine American
    Servings 6
    Calories 477 kcal

    Ingredients
      

    • 2 Tbs EVOO
    • 1 Sweet Onion diced
    • 1 Red Pepper diced
    • 3 Cloves Garlic minced
    • 1 lb Ground Chicken
    • 1 15 oz Can Black Beans drained and rinsed
    • 1 15 oz Can Red Kidney Beans drained and rinsed
    • 1 28 oz 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

    Instructions
     

    • 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
    • Add in Chili Powder, Cumin, Cayenne, Oregano, Salt, Pepper and mix together
    • Add Black Beans, Kidney Beans, Tomatoes, Butternut Squash and Broth
    • Bring to a simmer and cook 40-45 minutes or until Butternut Squash is softened
    • Serve with your favorite toppings or eat as is
    • 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.

    Nutrition

    Calories: 477kcalCarbohydrates: 65gProtein: 30gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 65mgSodium: 881mgPotassium: 1628mgFiber: 18gSugar: 10gVitamin A: 15888IUVitamin C: 58mgCalcium: 191mgIron: 8mg
    Keyword Butternut Squash Chicken Chili, butternut squash chili, chicken chili, chili
    Tried this recipe?Let us know how it was!

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Comments

  1. Sheryl says

    October 01, 2023 at 5:56 pm

    4 stars
    Even though I had to make a few substitutions, I think this is a great recipe. I didn’t have black beans so used 2 cans of red kidney. Only had a poblano pepper so I used that. I made vegetable stock and was glad I did because it needed way more that 1 cup-closer to 3 cups!
    Great flavors, garnished wiry sour cream. Will definitely make this again!

    Reply

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Welcome!

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 11 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. 

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