Description of this recipe: This recipe reimagines classic chili with the addition of creamy, subtly sweet butternut squash. A delicious and nutritious twist that’s perfect for a cozy weeknight meal. This chili is hearty, flavorful, and packed with goodness. It’s a one-pot wonder that’s easy to customize to your liking and preferences.
Why you will love this recipe: Forget bland, boring chili! This Butternut Squash Chili is a symphony of flavors and textures. The butternut squash melts into the chili, creating a creamy, comforting base that complements the savory ground turkey or beef, the earthiness of the beans, and the warm spice blend. It’s a dish that’s both satisfying and surprisingly healthy, making it a guilt-free pleasure. Plus, the recipe is incredibly adaptable. You can adjust the spice level, add different beans, or throw in other vegetables you have on hand. The best part? It’s a simple one-pot meal, meaning minimal cleanup!
Introduction
Chili. The word alone conjures up images of cozy nights, steaming bowls, and gatherings with loved ones. It’s a dish that transcends seasons, though it’s most commonly enjoyed during the cooler months. But what if we could elevate the classic chili experience with a touch of unexpected sweetness and creamy texture? That’s exactly what this Butternut Squash Chili accomplishes.
This isn’t your ordinary chili recipe. By incorporating butternut squash, we add a natural sweetness that balances the savory elements, creating a depth of flavor you won’t find in traditional recipes. The squash also thickens the chili beautifully, creating a velvety smooth texture that’s incredibly satisfying.
Whether you’re a chili purist or someone who loves to experiment in the kitchen, this recipe is sure to delight. It’s a perfect weeknight meal, easy to prepare, and even better the next day. So, grab your ingredients, put on your favorite music, and let’s embark on a culinary adventure that will transform your chili experience forever!
Ingredients:
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed (about 4 cups)
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
- 1/2 cup corn kernels (optional, but highly recommended)
- Fresh cilantro, for garnish (optional)
Preparation:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. It’s essential to use a large pot because the chili will simmer for a considerable amount of time, and you want to ensure it has enough space without boiling over. A Dutch oven is ideal as it distributes heat evenly, preventing scorching at the bottom.
Step 2: Add the ground turkey or beef to the pot and cook until browned. As the meat cooks, use a wooden spoon or spatula to break it apart into smaller pieces. This ensures even cooking and prevents large clumps from forming. Drain off any excess grease after the meat is fully browned. This step is crucial as it removes excess fat, resulting in a healthier and more flavorful chili.
Step 3: Add the chopped onion and minced garlic to the pot with the cooked meat. Cook for 3-4 minutes, or until the onion softens and becomes fragrant. Stir occasionally to prevent the garlic from burning, as burnt garlic can impart a bitter taste to the chili. The onion and garlic form the aromatic base of the chili, so allowing them to soften and release their flavors is paramount.
Step 4: Stir in the cubed butternut squash, diced tomatoes (with their juices), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Ensure all ingredients are well combined, coating the squash and beans with the spice mixture. The diced tomatoes add acidity and moisture, while the beans provide protein and fiber. The chili powder, cumin, and smoked paprika create the classic chili flavor profile, with the smoked paprika adding a delightful smoky note.
Step 5: Pour in the chicken or vegetable broth, ensuring that the ingredients are mostly submerged. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the chili cook for 25-30 minutes, stirring occasionally, or until the butternut squash is tender and easily pierced with a fork. The simmering process allows the flavors to meld together beautifully, resulting in a richer and more complex chili.
Step 6: (Optional) If desired, add the corn kernels during the last 5 minutes of cooking. This adds a touch of sweetness and a pleasant textural contrast. Stir the corn into the chili and allow it to heat through.
Step 7: Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or other spices to suit your personal preference.
Step 8: Serve the chili hot, garnished with fresh cilantro, if desired. You can also add other toppings, such as shredded cheese, sour cream, or a dollop of Greek yogurt.
COOKING Rating:
Easy to Moderate
Serving Suggestions:
- Serve in bowls as a main course, garnished with cilantro, shredded cheese, sour cream, or avocado.
- Pair with cornbread, crackers, or tortilla chips for dipping.
- Serve over rice or quinoa for a heartier meal.
- Use as a topping for baked potatoes or nachos.
- Make it a chili cheese dog by serving it over hot dogs.
Tips:
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño.
- If you don’t have butternut squash, you can substitute sweet potatoes or pumpkin.
- For a vegetarian chili, omit the ground turkey or beef and add extra beans or vegetables.
- This chili is even better the next day, as the flavors have more time to meld together.
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months for a quick and easy meal.
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Nutritional Information:
(Estimates will vary based on specific ingredients used)
Calories: Approximately 350-450 per serving Protein: 25-35g per serving Sodium: 600-800mg per serving
Conclusion
This Easy Butternut Squash Chili with Turkey or Beef is a testament to the fact that comfort food can also be healthy and exciting. The unique combination of sweet and savory flavors, coupled with the hearty texture, makes it a dish that’s sure to become a family favorite. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this chili is a fantastic choice. Don’t be afraid to experiment with different ingredients and spice levels to create your own signature version. Remember, cooking is all about creativity and enjoying the process!
Questions and Answers About This Recipe:
Q1: Can I make this chili in a slow cooker or Instant Pot?
A: Absolutely! For a slow cooker, brown the meat and sauté the onions and garlic as directed in steps 1-3. Then, transfer all ingredients to the slow cooker, stir well, and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to brown the meat and sauté the onions and garlic. Then, add the remaining ingredients, stir well, and cook on high pressure for 15 minutes, followed by a natural pressure release of 10 minutes.
Q2: I don’t have smoked paprika. Can I use regular paprika instead?
A: While smoked paprika adds a distinctive smoky flavor, you can certainly use regular paprika if that’s all you have on hand. However, consider adding a small splash of liquid smoke (just a few drops!) to mimic the smoky element if you have it available.
Q3: Can I add other vegetables to this chili?
A: Definitely! This chili is very adaptable. You can add chopped bell peppers (any color), zucchini, carrots, celery, or even spinach or kale during the last few minutes of cooking. Just be mindful of cooking times; some vegetables will require longer to soften than others.
Q4: I’m on a low-carb diet. Can I still enjoy this chili?
A: Yes, you can modify the recipe to make it more suitable for a low-carb diet. Reduce or eliminate the beans and corn, and increase the amount of butternut squash or other low-carb vegetables like cauliflower or bell peppers. You can also use ground turkey or beef with a lower fat percentage to reduce the overall carbohydrate count. Sweeteners like erythritol could be added to enhance sweetness while maintaining a low-carb profile.
Q5: How can I make this chili vegan or vegetarian?
A: Making this chili vegan or vegetarian is simple. Omit the ground turkey or beef entirely and replace it with an equal amount of crumbled vegetarian ground meat substitute or an extra can of beans (such as chickpeas or pinto beans). Ensure you’re using vegetable broth instead of chicken broth. The remaining ingredients are already plant-based.
