Butternut Squash Chili

Chili is a regular dish in our household, it is my husbands favorite meal, add some cornbread and you really can’t go wrong with chili. Because we have it so frequently, I try to mix things up a bit and I came across this recipe. We have tried so many different versions of chili, but I tend to like chili that has a sweet component, while being smoky, and slightly spicy. I normally add sweet potato to my chili, but I had a ton of frozen butternut squash so I went ahead and tossed them in! Like normal, I found a recipe that intrigued me and I spiced things up a bit and added my own flare. Enjoy!


2 small bags of frozen butternut squash cut into 1 inch cubes

1 lb of ground beef or chicken (if you are a meat eater)

1 tablespoon olive oil plus 2 teaspoons

1 tsp. garlic salt divided in half

1/2 teaspoon pepper divided in half

1/2 diced sweet onion

4 cloves of minced garlic

2 cans of beans (I used black beans, but would also recommend pinto or kidney beans. You could also mix and match beans)

1 cup of frozen corn

1 bell pepper any color

1 minced jalapeno (or any spicy pepper you enjoy. I would also recommend a chipotle pepper if you want that smoky flavor)

20 oz. of vegetarian enchilada sauce (you may have to find a recipe and make your own)

1 cup of shredded cheddar (or other cheese like havarti, cotija, pepper jack, or montery jack)

1 bunch scallions sliced up



sour cream/plain yogurt


  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and add the butternut squash. Drizzle with olive oil and season with 1/2 tsp garlic salt and 1/4 tsp pepper. Roast for 20-25 minutes. img_20190519_204712096
  2. While the butternut squash is roasting, heat a medium pan with oil. Add the diced onion and bell pepper and sautee for 5 minutes. Add the minced garlic and jalapeno and sautee for another minute. Add the corn and cook until heated through 3-5 minutes. Add the rest of the salt and pepper.
  3. If you are a meat eater you can go ahead and add the ground beef/ chicken to the pan and season with 1/4 cup taco seasoning or a any BBQ seasoning you like.
  4. When the butternut squash is done turn down the heat to 350 degrees Fahrenheit. Add the butternut squash to a 9×9 inch pan, with the enchilada sauce, the onion and pepper mixture, and the cans of beans.
  5. Top the chili with some shredded cheese and bake for 20-25 minutes.
  6. Serve in a bowl topped with avocado slices, a spoonful of sour cream/plain yogurt, dried/fresh cilantro or parsley if you are one of those unlucky people who thinks cilantro tastes like soap, and scallions. img_20190519_224416625

TIP: If you want a meaty texture go ahead and add some leftover quinoa or cauliflower rice (or make some specifically for this recipe). I used leftover cauliflower rice from the Cauliflower and Bean Burritos, but I also have an Instant Pot Quinoa! recipe that would pair well with this dish.

TIP: To make vegan you will have to buy vegan enchilada sauce or make your own and omit the cheese and sour cream, or use vegan cheese/sour cream.

TIP: If you like texture in your food, you can also add some crunched up tortilla chips for a nice texture difference, or Doritos would be a cool spin as well!

Here is the original recipe for anyone who would like to see where I got my inspiration Sweet Peas and Saffron.

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