Name: Butternut Squash Chicken Chili
Prep time: 15 min
Cook time: 45 min
Total time: PT-488966H59M29S
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 sweet onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 pound ground chicken; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; 1 (28 oz) can fire-roasted diced tomatoes; 1 cup vegetable broth; 1 small to medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups); 3 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon cayenne pepper; 1 teaspoon oregano; ½ teaspoon sea salt; ½ teaspoon black pepper

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Butternut Squash Chicken Chili is a hearty, flavorful twist on traditional chili. With lean ground chicken, sweet butternut squash, beans, fire-roasted tomatoes, and a warm blend of spices, this dish is wholesome, comforting, and perfect for chilly nights. It’s a protein-packed meal that’s both satisfying and nutritious.

Why You’ll Love This Recipe

A lighter alternative to classic beef chili
Sweet butternut squash balances the smoky, spicy flavors
High in protein and fiber, making it a filling one-pot meal
Easy to customize with your favorite toppings
Perfect for meal prep, game day, or cozy family dinners

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 sweet onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 pound ground chicken
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 (28 oz) can fire-roasted diced tomatoes
1 cup vegetable broth
1 small to medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups)
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon sea salt
½ teaspoon black pepper

Directions

In a 6-quart Dutch oven, heat olive oil over medium-high heat.
Add onion, red pepper, and garlic. Sauté 2–3 minutes until softened.
Stir in ground chicken and cook until browned.
Add chili powder, cumin, cayenne, oregano, salt, and black pepper. Mix well to coat the chicken and vegetables.
Stir in black beans, kidney beans, diced tomatoes, butternut squash, and vegetable broth.
Bring to a simmer, cover, and cook 40–45 minutes, or until squash is tender and flavors meld.
Serve hot with your favorite toppings such as shredded cheese, avocado, cilantro, or sour cream.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Substitute ground turkey or lean beef for chicken.
Add corn or zucchini for extra vegetables.
Use chicken broth instead of vegetable broth for added depth.
Adjust spice level by reducing cayenne or adding jalapeños.
Make it vegetarian by omitting chicken and adding extra beans or lentils.

Storage/Reheating

Store leftovers in the fridge in an airtight container for up to 4 days.
Freeze cooled chili in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove over medium heat or in the microwave until warmed through.

FAQs

Can I make this in a slow cooker?

Yes, brown the chicken and sauté vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I use pre-cut butternut squash?

Yes, pre-cut squash saves time and works just as well.

Is this chili spicy?

It has a mild to medium heat from cayenne and chili powder, but you can adjust spices to your preference.

Can I make this without beans?

Yes, simply omit the beans and add more squash or vegetables.

How can I thicken the chili?

Simmer uncovered for the last 10 minutes, or mash some of the beans and squash for a thicker consistency.

What toppings go well with this chili?

Shredded cheese, sour cream, avocado, cilantro, green onions, or tortilla chips all pair beautifully.

Can I use frozen butternut squash?

Yes, but reduce cooking time slightly as frozen squash cooks faster.

How do I make it creamier?

Stir in a splash of cream, coconut milk, or Greek yogurt before serving.

Can I double this recipe?

Yes, it doubles easily—just use a large enough pot.

Does this chili taste better the next day?

Yes, the flavors deepen and meld after sitting overnight, making it perfect for meal prep.

Conclusion

Butternut Squash Chicken Chili is a cozy, nutrient-rich meal that combines tender squash, hearty beans, lean chicken, and smoky spices. Whether for weeknight dinners, meal prep, or gatherings, this one-pot dish is satisfying, wholesome, and full of flavor. It’s a fall and winter staple you’ll want to make again and again.

Maggie