Spicy Chili With Butternut Squash Recipe

Why Butternut Squash Works So Well in Spicy Chili

Think of butternut squash as chili’s peacemaker. When you crank up the spice with jalapeño, chipotle, and chili
powder, squash slides in with a mellow sweetness that balances the heat instead of fighting it. The texture is
the real magic: as the squash cooks, the edges get tender and slightly creamy, which helps the chili feel thicker
and more “simmered all day,” even if you started 45 minutes ago.

Bonus: it plays nicely with beans, turkey, beef, or a fully vegan approach. So whether you want a meatier bowl
or a plant-based powerhouse, this recipe has your back.

Spicy Chili With Butternut Squash Ingredients

The basics

• Olive oil (or any neutral oil)
• Onion (yellow or red), diced
• Bell pepper (red or green), diced
• Garlic, minced
• Tomato paste (for deeper, “cooked” tomato flavor)
• Diced tomatoes (canned) + broth (chicken or vegetable)
• Beans (black beans + kidney beans are a classic duo)
• Butternut squash, peeled and cubed

The spice team (aka the reason we’re here)

• Chili powder (your main chili flavor)
• Ground cumin (warm and earthy)
• Smoked paprika (smoky, not just spicy)
• Dried oregano (a little herbal backbone)
• Chipotle peppers in adobo (smoky heat + sauce)
• Jalapeño (optional but encouraged)
• Cayenne (optional for “I meant it” spicy)

Finishers that make it taste “restauranty”

• Lime juice or apple cider vinegar (a splash brightens everything)
• Salt + black pepper (non-negotiable)
• Optional depth add-ons: 1 teaspoon cocoa powder or 1–2 teaspoons brewed coffee (tiny amount, big vibes)

Spicy Chili With Butternut Squash Recipe (One Pot)

Yield: 6 servings  |  Total time: about 60–75 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne (optional, to taste)
• 1–2 chipotle peppers in adobo, minced + 1 tablespoon adobo sauce (to taste)
• 3 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 2 cups broth (chicken or vegetable), plus more if needed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 1 tablespoon lime juice or apple cider vinegar (finish)

Instructions

1. Sauté the aromatics. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper.
   Cook 5–7 minutes until softened. Add jalapeño (if using) and garlic; cook 30 seconds until fragrant.
2. Bloom the spices (the flavor cheat code). Stir in tomato paste and cook 1 minute to darken slightly.
   Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for about 30 seconds so the spices
   toast in the oilthis wakes up their flavor fast.
3. Build the base. Add chipotle + adobo sauce, then stir in the butternut squash so it’s coated in the
   spiced tomato paste. Add diced tomatoes and broth, scraping up any browned bits on the bottom.
4. Simmer until cozy. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook
   20–25 minutes, stirring occasionally, until squash is fork-tender.
5. Add beans and finish. Stir in black beans and kidney beans. Simmer uncovered 10–15 minutes to thicken.
   Season with salt and pepper. Turn off heat and stir in lime juice (or vinegar).
6. Taste and adjust like a pro. Want more heat? Add another chipotle pepper or a pinch of cayenne.
   Too spicy? Add a ladle of broth, a spoonful of yogurt, or a bit more squash/beans.

Food-safety note (if adding meat): If you brown ground turkey or chicken first, cook it through
(poultry should reach 165°F). If using ground beef, cook until no longer pink (commonly 160°F is used for ground beef).

How to Make It Spicier (Without Making It Bitter)

“Spicy” should taste boldnot like you accidentally licked a campfire. For clean heat, lean on chipotle in adobo
(smoky), jalapeño (fresh), and cayenne (direct). Add in small steps, simmer for a few minutes, then taste again.
Heat builds as chili sits, so don’t overshoot unless you enjoy sweat as a side dish.

Common Chili Problems (Solved)

My chili is too thin

Simmer uncovered 10–15 minutes. You can also mash a scoop of squash and beans against the side of the pot
(instant thickener, no extra ingredients).

My chili is too thick

Add broth a splash at a time until it loosens up. The squash can keep thickening as it sits.

My chili tastes flat

Usually it needs salt or acid. Add a pinch of salt, then a squeeze of lime or a
teaspoon of vinegar. If it still feels shy, add a little more cumin or smoked paprika.

Easy Variations

Turkey or beef version

Brown 1 pound ground turkey or beef first, remove, then sauté the aromatics in the same pot. Add the meat back
when you add the tomatoes and broth.

Vegetarian/vegan version

Keep it plant-based with vegetable broth and extra beans. Want even more body? Add 1/2 cup red lentils when you
add the broth (they soften and thicken as they cook).

Slow cooker option

Sauté onion/pepper/garlic and bloom spices in a skillet first (worth it). Then add everything to the slow cooker
and cook on LOW 4–6 hours (or until squash is tender).

Toppings That Make This Chili a Whole Personality

• Avocado or guacamole (cool + creamy)
• Greek yogurt or sour cream (heat buffer)
• Shredded cheddar or pepper jack
• Cilantro and sliced green onions
• Tortilla chips for crunch, or cornbread for maximum comfort

Make-Ahead, Storage, and Freezing

This butternut squash chili recipe gets even better the next day. Cool, then store in an airtight container in
the fridge for up to 4 days. Freeze for up to 3 months. Thaw overnight and reheat gently; add broth if it thickened
too much.

Real-Life Kitchen Experiences (Extra )

If you’ve ever made chili and felt like it tasted “fine” but not memorably good, this is the kind of recipe
that teaches you what a few small moves can do. The first experience most home cooks notice is the smell shift:
onions and peppers smell like dinner, surebut the moment tomato paste and spices hit warm oil, the kitchen starts
smelling like a place where people linger. That quick “bloom” step turns the spices from dusty pantry powder into
something warm and alive, and it’s the difference between chili that’s decent and chili that makes someone wander
into the kitchen asking, “What are you making?”

The second experience is how forgiving the pot becomes once the squash goes in. Butternut squash doesn’t just add
sweetness; it smooths rough edges. If you accidentally went heavy on the chipotle, the squash helps round out the
smoke and heat. If your canned tomatoes are a little sharp, the squash keeps the acidity from feeling too aggressive.
It’s like having a built-in safety netone that also happens to taste like fall.

Texture-wise, this chili gives you choices, and that’s part of the fun. Cut the squash into neat 1/2-inch cubes and
you’ll get tender bites that hold their shapegreat for people who like “chunky” chili. Go slightly smaller, and
you’ll notice the squash starts to melt into the broth, making it thicker and almost silky. That’s especially
satisfying if you’re making a vegan batch and want richness without dairy. A lot of cooks end up doing a hybrid:
keep most cubes intact, then mash a small scoop near the end for the best of both worlds.

The toppings are where the experience turns personal. A cool, creamy topping (Greek yogurt, sour cream, or avocado)
changes the whole vibesuddenly the chili feels even spicier and brighter because you’re tasting contrast. Crunchy
toppings (tortilla chips, pepitas, crushed corn chips) make each bite feel more dramatic, like the chili is wearing
a crunchy jacket. And if you serve it with cornbread, be warned: people will start using the cornbread as a spoon,
and no one will apologize.

Leftovers are the final “oh wow” moment. The next day, the spices settle in and the chili tastes deeperlike it had
more time to think about what it wanted to be. It’s also a sneaky meal-prep hero: spoon it over rice, tuck it into
a baked potato, pile it onto nachos, or stir in a little extra broth and call it a chili soup. Once you make this
once, you’ll start keeping squash around in chilly months just in case you “accidentally” need another batch.

Conclusion

This spicy chili with butternut squash hits the sweet spot between bold heat and cozy comfort.
Make it for a weeknight dinner, a game-day crowd, or a freezer stash future-you will thank you for.