Name: Simple Delicious Butternut Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 cups butternut squash, diced (Cut into small cubes for even cooking.); 1 can black beans, rinsed and drained (Alternately, use kidney beans.); 1 cup diced tomatoes (Use fire-roasted for added flavor.); 1 cup vegetable broth (Or chicken broth for a non-vegetarian option.); 1 tablespoon olive oil (For sautéing.); 1 teaspoon cumin (Adds warmth.); 1 teaspoon chili powder (Adjust to taste.); 0.5 teaspoon salt (Add more to taste.); 0.25 teaspoon black pepper (Freshly ground is best.)

Alright, gather ’round, folks, because your favorite kitchen-apocalypse survivor is back with a recipe that’s gonna make you feel like a domestic goddess (even if your kitchen looks like a tornado just met a pantry). We’re talking about my Simple Delicious Butternut Squash Chili, a dish so comforting it should come with its own fuzzy blanket and a therapist. It’s hearty, it’s vibrant, and it whispers “I tried” even if you actually just dumped a bunch of cans into a pot. Seriously, if you’ve been looking for a way to sneak some veggies into your life without feeling like you’re eating rabbit food, this is your jam. Or rather, your chili. It’s got that perfect balance of sweet squash, smoky spices, and just enough kick to make you feel alive, but not so much you need to call the fire department. You should absolutely try this because it’s surprisingly easy, incredibly flavorful, and it tastes even better the next day, which means you get to pretend you’re organized.

My husband, bless his heart, views anything not explicitly labeled “meat and potatoes” with a suspicion usually reserved for door-to-door salesmen. So, when I first presented him with a bowl of this bright orange chili, his eyes narrowed. “What’s in it?” he asked, as if I’d secretly blended up kale and resentment. I casually mentioned “squash,” watching his face fall. The kids, of course, took their cue from him and immediately declared, “Ew, orange!” It took a full-blown “just try ONE bite” campaign, followed by a strategic sprinkling of cheese and sour cream (because everything’s better under a dairy blanket), before anyone would even touch it. Fast forward ten minutes, and my youngest was scooping seconds, while my husband was sheepishly asking for the recipe. The next day, I caught him sneaking a cold spoonful straight from the container. Victory! Just goes to show, sometimes you gotta trick ’em into eating actual food.

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Why You’ll Love This Simple Delicious Butternut Squash Chili

* It’s basically a hug in a bowl, but way less awkward than actually hugging a bowl.
* Healthy-ish: Yeah, it’s got veggies, but it’s also got beans and spices, so you can totally claim “I ate my vegetables!” without feeling deprived.
* One-Pot Wonder (mostly): Fewer dishes, more couch time. This is my kind of math.
* It tastes like you slaved all day, but really you just… didn’t. Your secret’s safe with me.
* Your kitchen will smell amazing, which is a nice change from the usual scent of “did someone burn toast again?”

Time-Saving Hacks

– Shortcut that keeps you sane: Grab that bag of pre-chopped frozen butternut squash from the freezer aisle. Peeling and dicing squash is a workout I never signed up for.
– Hack that saves dishes but still looks like effort: Everything goes into one big pot! Sauté, simmer, stir. One pot to rule them all (and one pot to wash).
– The sneaky “cheat” you always pull when you’re in a rush: Canned diced tomatoes with chili seasoning already in them? Yes, please. Less spice rack rummaging, more time for scrolling TikTok.

Kitchen Confessions

– The disaster story: One time, I got a little too ambitious with the chili powder, thinking “more flavor!” ended up with “my mouth is on fire, send help.” We ate it anyway, with copious amounts of yogurt.
– A silly mistake you or your family made with this recipe: My son, trying to be “helpful,” once added a handful of chocolate chips instead of brown sugar. Surprisingly, it wasn’t *terrible*, but definitely not chili.
– Honest admission: the messy part you secretly skip: I rarely bother to properly “brown” the onions and garlic. I usually just toss them in until they’re vaguely translucent. Who has the time for perfect caramelization on a Tuesday?

What to Serve It With

Honestly, this chili is pretty amazing all on its own, but why stop there? Pile on your favorite chili toppings: shredded cheddar or Monterey Jack cheese, a dollop of sour cream (or Greek yogurt for a *healthier* twist, wink wink), fresh cilantro, chopped green onions, a squeeze of lime, or a few slices of avocado. And don’t even get me started on a side of warm cornbread or crusty bread for dipping. Heaven.

✔Tips & Mistakes

Don’t overcrowd your pot – especially if you’re trying to quickly sauté veggies before adding liquid. Give everything room to breathe and cook evenly. If your chili seems too thin, let it simmer uncovered for a bit longer to reduce. If it’s too thick, add a splash of broth or water. And for the love of all that is holy, taste as you go! Adjust spices, salt, and sweetness. It’s *your* chili, make it perfect for *you*.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. This chili is a champion at holding its flavor, even improving overnight as all those delicious spices get to really know each other. Just make sure it’s in an airtight container for up to 3-4 days.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. Feel free to add ground turkey or beef if you want to make it a meat chili. Not a fan of butternut squash? Sweet potato works beautifully too! Want more heat? Throw in some diced jalapeños or a pinch of cayenne. Want a smoky flavor? A dash of liquid smoke or smoked paprika will do the trick. You’re the boss of your kitchen!

Frequently Asked Questions

Can I make this Simple Delicious Butternut Squash Chili ahead of time?

Absolutely! This chili is actually one of those magical dishes that tastes even better the next day, once all the flavors have had a chance to mingle and deepen. Cook it fully, let it cool completely, then refrigerate until you’re ready to reheat and serve.

My chili seems a bit too thin. How can I thicken it up?

No worries! If your chili is thinner than you’d like, you have a couple of easy options. You can simply let it simmer uncovered for an extra 10-15 minutes, allowing some of the liquid to evaporate. Alternatively, you can mash some of the butternut squash or beans against the side of the pot to release their starches, which will naturally thicken the chili.

Can I freeze Simple Delicious Butternut Squash Chili for later?

Yes, this chili freezes wonderfully! Once it’s completely cooled, transfer it to freezer-safe containers or bags, leaving a little headspace. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

What if I don’t have fresh butternut squash on hand?

No problem at all! You can absolutely use pre-cut, frozen butternut squash. It’s a fantastic time-saver. Just add it to the pot directly from frozen – it might take a few extra minutes to cook through, but the result will be just as delicious.

How can I adjust the spice level of this butternut squash chili?

To make it spicier, feel free to add a pinch more cayenne pepper, a dash of hot sauce, or include some diced jalapeños (seeds removed for moderate heat, left in for a real kick). If you prefer a milder chili, simply reduce the amount of chili powder and omit any added cayenne.

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