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Butternut Squash Chili

Butternut Squash Chili

This isn’t your usual chili…it features butternut squash! Chili is delicious in it’s traditional state but we promise you’ll welcome the uniqueness of the added squash.

6 servings


  • 1 lb. Ground Turkey, Beef, or Bison
  • 3 tbsp. Olive Oil (omit if using ground beef)

  • 1 medium Onion, diced

  • 3 Garlic Cloves, minced

  • 1/4 cup Chili Powder

  • 1 tbsp. Cumin

  • 2 tsp. Coriander

  • 3 tbsp. Tomato Paste

  • 1 small Butternut Squash, peeled and diced
  • 1 – 14.5 oz. can Fire-Roasted Crushed Tomatoes

  • 2 – 14 oz. cans Black Beans, rinsed and drained

  • Ground Black Pepper to taste

  • Salt to taste
  • 1/4 cup Fresh Cilantro, chopped (optional)



  1. Heat 1 1/2 tsp of the oil over medium-high heat in a large Dutch oven. Add ground meat and cook, breaking up chunks, until browned, about 5 minutes.
  2. Reduce heat to medium and add the remaining 1 1/2 tsp oil, then the onion and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
  3. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and salt, stir until the paste begins to darken in color, about 30 seconds.
  4. Add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
  5. Add beans and heat through, about 5 minutes. Season with an additional 1/2 tsp salt and a few grinds of pepper. Top with cilantro and enjoy!