Fit & Fresh

A Fall Recipe Staple: Hearty Butternut Squash Chili

Butternut squash

It’s fall ya’ll. The season that brings cooler weather, everything pumpkin spice and warm, comforting foods! I’ve got a delicious and healthy chili recipe featuring my favorite fall vegetable that will have you cozied up under a blanket in no time.

So what is my favorite fall vegetable, exactly?

Butternut squash! It’s hearty and slightly sweet, making it the perfect star ingredient for this chili recipe, or to add to your salad for a fall twist (remember when we talked about how to build the ultimate mason jar salad?).

One of the most common varieties of winter squash, butternut squash is an excellent source of vitamin A (essential for healthy skin, hair and eyes), potassium (regulates blood pressure) and fiber (promotes healthy digestion).

This recipe for butternut squash chili can be made in under 45 minutes (30 of which are spent simmering on the stove), making this a great meal for a busy weeknight or to prep over the weekend!

Hearty Butternut Squash Chili 

Serves 4


  • 1 Tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 jalapeno, seeded and diced
  • 2 cloves garlic, minced
  • 1 cup butternut squash, peeled and cubed
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 (15 oz.) can crushed tomatoes
  • 1 (15 oz). can red kidney beans, rinsed and drained
  • 1 (15 oz.) can black beans, rinsed and drained
  • 3 cups vegetable broth


Heat a large soup pot over medium heat. Add the olive oil, jalapeno and onion; sauté for 5 minutes or until the onion is translucent. Add the garlic and butternut squash; sauté for another 5 minutes or until the squash begins to soften. Add the chili powder, cumin, turmeric, salt and cinnamon and stir for about 1 minute until the spices are fragrant. Add the tomatoes, beans and vegetable broth. Bring to a boil, then simmer for 30 minutes or until the squash is fork tender. Ladle into individual bowls and garnish with a dollop of plain Greek yogurt and cilantro.

*You could substitute 1 can of beans for lean ground turkey breast! You will want to brown the turkey before adding the butternut squash.

Squash chili


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