Go Back
Homemade Butternut Squash Chili con Carne recipe photo
Print Recipe Save it for later

Butternut Squash Chili con Carne

This Butternut Squash Chili con Carne is hearty, wholesome, and packed with balanced flavors and subtle sweetness. Perfect for cozy dinners and a flavorful twist on classic chili.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Gluten-Free, Hearty, One-Pot
Servings: 6 servings

Ingredients

  • 1 lb ground beef
  • 1 medium butternut squash peeled and diced
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper optional
  • salt and pepper to taste
  • fresh cilantro for garnish

Instructions

Preparation

  • Peel and dice the butternut squash into bite-sized cubes. Chop the onion finely and mince the garlic cloves.

Cooking

  • Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon. Remove excess fat if needed.
  • Add the chopped onion to the pot with the browned beef. Cook until the onion is translucent and soft, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well and cook for 1-2 minutes to bloom the spices.
  • Add the diced butternut squash, kidney beans, black beans, and canned diced tomatoes with their juices. Stir to combine.
  • Bring the chili to a gentle boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the squash is tender and flavors meld, stirring occasionally.
  • Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro. Serve with optional toppings like shredded cheese, sour cream, or warm cornbread.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Can opener

Notes

  • Microwave the butternut squash for 2-3 minutes to soften the skin and speed peeling.
  • Drain and rinse canned beans to reduce sodium and improve flavor.
  • Adjust cayenne pepper to control the heat level or omit for mild chili.
  • This chili tastes better the next day after flavors meld overnight.
  • Freeze leftovers for up to 3 months in freezer-safe containers.