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!


Units Scale
  • 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


  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!


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.

Keywords: Butternut Squash Chicken Chili, chili, butternut squash chili, chicken chili, gluten free, meal prep, dinner

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