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!

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:

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!