Delicious Butternut Squash Chili with Beans and Beef – healthy alternative to traditional chili.  The ingredient list includes red kidney beans, green bell pepper, corn, garlic, and tomatoes.

Butternut squash is a winter squash with a sweet and nutty flavor, and it works great in a chili recipe!  Did you notice that many recipes for a classic chili include a pinch of sugar?  It’s usually done to offset the flavor of the tomato sauce or tomato sauce.  Well, the butternut squash adds just the perfect amount of subtle sweetness to contrast the tomatoes perfectly.   Butternut squash is a perfect addition to any chili recipe.

If you like butternut squash, it’s likely that you enjoy pumpkin as well.  In which case, take a look at pumpkin chili with chickpeas and black beans and pumpkin quinoa chili.

This gluten-free chili is packed with protein, fiber, and nutrients.   It’s healthy comfort food – and makes a hearty dinner in the fall and winter.   The butternut squash chili will also make a great addition to your holiday menu, including Thanksgiving, Christmas, and New Year’s Eve.

Butternut Squash Chili is Winter Comfort Food

This chili combines cooked beef with cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. It’s seasoned with chili powder and cumin. Then, it’s topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt (or sour cream). It’s perfect comfort food on the cold winter nights.

This butternut squash chili is very filling.  It’s a great choice for dinner or lunch to take to work the next day.

Healthy Chili Recipe

• This chili has tons of veggies (butternut squash, bell pepper, garlic, tomatoes).  It’s made with quality ingredients, and it’s gluten-free!
• Butternut squash is a great source of fiber and potassium.
• The recommended topping for the butternut squash chili is plain Greek yogurt – a good source of probiotics and calcium.

Toppings for Chili

I garnished the butternut squash chili with a dollop of Greek yogurt and shredded cheddar cheese, and everybody agreed that it was even better than topping the chili with sour cream!

Here are more ideas:

• Shredded Cheddar Cheese
• Greek Yogurt
• Sour Cream
• Sliced Avocado
• Guacamole
• Chopped Tomatoes
• Salsa
• Crushed Tortilla Chips

How to store butternut squash chili

• Cooked chili tastes even better the next day, after being refrigerated overnight.
• Refrigerate the chili in airtight containers and store in the refrigerator for up to 4 days.

How to make butternut squash chili

1) Cook ground beef in olive oil in a large skillet until no longer pink. Drain the ground beef of any fat.

Cooking ground beef in a skillet

2) To the same pan with cooked ground beef, add cubed butternut squash.

Adding cubed butternut squash to the skillet with cooked ground beef

3) Add chopped green bell pepper, minced garlic, and kidney beans.

Adding minced garlic, chopped green bell pepper, kidney beans

4) Add corn kernels.

Add corn kernels to the skillet

5) Add canned tomatoes. Use a spoon to break all tomatoes into small bites.

Adding tomatoes

6) Add 2 cups of water. Season with chili powder, cumin, sugar, and salt to taste (at least 1/2 teaspoon of salt). Mix everything well, and bring to boil. Reduce to simmer.

Cooking butternut squash chili on a low simmer

7) Cook on a low simmer for about 25 minutes until the butternut squash is tender. Remove from heat. Season with extra spices and extra salt, if needed.

8) Serve butternut squash chili topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.

What to serve with Butternut Squash Chili?

• Cornbread is always the classic side to go with any chili.  Take a look at this recipe for the best cornbread.  It’s made with honey, butter, and milk. You can easily make it in your cast iron pan, which will produce crunchy edges for the cornbread.
• Brussels Sprout Coleslaw with a zest of a creamy horseradish is a healthy salad and a perfect side to the butternut squash chili.

Other Chili Recipes

• Pumpkin Chili with Beef and Black Beans
• Pumpkin Quinoa Chili

Butternut Squash Recipes:

Butternut squash is an amazing vegetable, and it works well in many other recipes, such as salads, lasagna, tortellini, and a casserole. Here are my favorites:

• Butternut Squash and Spinach Tortellini
• Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds
• Butternut Squash and Spinach Lasagna
• Black Bean and Butternut Squash Enchilada Casserole

Butternut Squash Chili with Beef and Beans

This healthy chili recipe features butternut squash and beef as the main ingredients.   The chili is gluten-free, packed with veggies, and rich in fiber and protein.  The ingredients include red kidney beans, green bell pepper, corn, garlic, and tomatoes.  This healthy comfort food makes a hearty dinner in the fall and winter.   The butternut squash chili will also be a great addition to your holiday menu, including Thanksgiving, Christmas, and New Year’s Eve.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 lb butternut squash (peeled and chopped into 3/4 inch cubes (1/4 of whole squash or 2 cups chopped squash))
• 1 green bell pepper (chopped)
• 4 garlic cloves (minced)
• 15 oz red kidney beans (from the can, rinsed)
• 7.5 oz corn (from the can, rinsed)
• 28 oz tomatoes (from the can (I used peeled tomatoes Cento San Marzano brand))
• 2 cups water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt (at least )

For garnish:

• 1/4 cup cheddar cheese (shredded)
• 4 green onions (chopped)
• 1/4 cup Greek yogurt

1. Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.

2. To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. 

3. Use a spoon to break all tomatoes into small bites. 

4. Add 2 cups of water. 

5. Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt). 

6. Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat. 

7. Add extra chili powder, if you want more heat. Season with more salt, if necessary.

8. Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.

This recipe was originally published on October 21, 2014, and republished with updates in November 2019.

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Pumpkin Chili with Black Beans and Chickpeas is a great alternative to a regular chili!  This healthy and gluten-free stew is a perfect family weeknight dinner for those cold days in the Fall or in the Winter.

What could be better than healthy comfort food on a cold night? This pumpkin chili is so good – it will disappear fast from your table.  I am so happy to share this recipe because it is such a winner and is so different from a regular chili!

This recipe features black beans and garbanzo beans (chickpeas) instead of meat.  However, you can add any type of cooked ground meat (beef, pork, or chicken) to this chili if you like. The recipe is super versatile.  This pumpkin chili is healthy, vegetarian, and gluten-free.

If you want to try other interesting versions of regular chili, check out butternut squash chili and pumpkin quinoa chili.

Pumpkin Chili – Savory Recipe

• This is definitely a SAVORY pumpkin chili, without any sweetness or spices that are usually associated with pumpkin.
• This is chili, first and foremost, so the only spices here are chili powder and cumin, just like in a regular chili.
• There is no cinnamon, no nutmeg, no pumpkin pie spices in this recipe.

Healthy and Gluten-Free

• This pumpkin chili is packed with fiber and protein and rich in nutrients.
• Garbanzo beans (or chickpeas) contain some key vitamins and nutrients, such as iron, zinc, phosphate, and vitamin K.
• Black beans are a source of manganese, zinc, copper, calcium, and magnesium.
• Tip: when buying beans, get the variety with no salt added to reduce your sodium intake.

Substitutions

• This recipe includes 2 types of beans: black beans and garbanzo beans.  You can also use any other type of white beans instead of garbanzo beans.
• This recipe does not have meat, however, you can include any type of meat of your choice, such as cooked ground beef, chicken, turkey, or pork.  You can also add finely shredded cooked beef, chicken or turkey.

 

Tips for making the best pumpkin chili

• Just like with any chili recipe, the spiciness is a very individual thing.  This recipe provides the exact amount of spices to use, however, use your own taste as a guide.  Add extra cumin or chili powder, depending on how spicy and flavorful you like your chili.
• Don’t add 2 tablespoons of chili powder all at once to the pumpkin chili.  Add 1 tablespoon of chili powder first, taste the chili, and then proceed with the second tablespoon.
• Make sure to add salt at the same time when adding spices.  This will help you to get the right amount of seasoning and spiciness.
• The recipe produces 4 medium-size servings.  You might have to double the recipe if you plan to serve this for dinner as the only meal for 4 people.

Other Pumpkin Chili Recipes

• Pumpkin Chili with Beef and Black Beans
• Pumpkin Quinoa Chili

What to serve with Pumpkin Chili?

• Check out this recipe for the best cornbread.  This delicious moist cornbread is made with honey, butter, and milk. You can easily make it in your cast iron pan, which will produce crunchy edges for the cornbread.
• Brussels Sprout Coleslaw with a zest of a creamy horseradish – this healthy salad will also go great with other main dishes, such as roast turkey or roasted chicken.

Pumpkin Chili (Gluten-Free Recipe)

Pumpkin Chili with Black Beans and Chickpeas is a great alternative to a regular chili recipe!  It makes a perfect Autumn recipe, especially during the holiday season.  An excellent recipe to make for Thanksgiving and Christmas!  

• 1 tablespoon olive oil
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup tomatoes (from the can)
• 1 cup vegetable stock (or water)
• 15 oz black beans ((425 g), from the can)
• 7.5 oz garbanzo beans ((212 g), from the can)
• 1 tablespoon cumin powder ((start with half the amount, and add more, to taste))
• 2 tablespoons chili powder ((start with 1 tablespoon, and add more, to taste))
• salt and pepper

1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. 

3. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. 

4. Taste your chili, season some more with salt and pepper if needed. 

5. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. 

6. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. 

7. Reduce to simmer and cook for 20 minutes on simmer.

8. Serve in soup bowls, garnished with chopped green onion.

This recipe was originally published on November 4, 2013, and republished with updates in November 2019.

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Creamy Tuscan Chicken is a quick and easy one-pot meal that will become one of your favorite dinners!  The garlic cream sauce is made with spinach, artichokes, sun-dried tomatoes, and capers.  The recipe takes only 30 minutes – it’s a perfect choice for a family weeknight dinner.

If you love Italian-style recipes, give a try to this pan-seared Tuscan chicken.  What makes it special and different from many other recipes is that the creamy garlic sauce uses a wide array of vegetables: spinach, artichokes, sun-dried tomatoes.  Capers add a little tang to the already flavorful sauce.

In this one-pan recipe, the boneless and skinless chicken breasts are coated with Italian seasoning and then quickly seared before being smothered in a silky garlic Tuscan cream sauce. The cooked chicken has a perfect texture: soft and juicy, without a hint of dryness.

It’s a great family-friendly dinner that incorporates many veggies and tastes like something from a high-end restaurant.  This is a keto-friendly and gluten-free recipe.

This recipe is similar to the Tuscan salmon recipe I posted a while back – it features a similar sauce with the same veggies.  If you love veggies, serve this creamy Tuscan chicken with sautéed spinach or Asiago roasted broccoli (you can also use Parmesan instead of Asiago).

Tips for searing chicken

• What type of chicken to use? Use thinly sliced skinless boneless chicken breasts.
• Pat dry chicken. Make sure the chicken breasts are completely thawed.  Pat dry the chicken with paper towels to get rid of extra moisture.
• What pan to use. Use a large skillet (stainless steel, cast iron, or non-stick).
• What temperature? Heat the pan on medium-high heat until hot, and then add olive oil.  Immediately add seasoned chicken breasts.
• How long to sear? Sear for about 4 minutes on one side on medium-high heat, then turn over to the other side and sear for another 4 minutes.  In this particular recipe, the chicken will continue cooking in the sauce until it’s completely cooked through.

Garlic cream sauce for chicken

The cream sauce is made with heavy cream, garlic, and veggies.  There is no flour or cheese used.   It’s a gluten-free, keto-friendly sauce.   Chicken breasts are generously coated with the sauce which helps to keep the chicken moist, tender, and flavorful.

How to make creamy Tuscan chicken

1. Season chicken on both sides with Italian seasoning, salt and pepper, and other spices.

2. Sear the chicken in 2 tablespoons of olive oil in a large skillet on medium-high heat, about 4 minutes on each side.

Sear the chicken in a large skillet

3. Remove the chicken from the skillet.

4. To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.

Sun-dried tomatoes, artichokes, capers in a skillet.

5. Add fresh spinach.

Spinach, artichokes, sun-dried tomatoes, capers in a skillet

6. Cook until the spinach wilts, for a couple of minutes, on medium heat.

Wilted spinach with other veggies in a skillet

7.  To make the sauce, add 1 cup of heavy cream and paprika to the skillet with sautéed vegetables. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if desired. Add more paprika, if you like.

The cream sauce in a skillet

8. Add cooked chicken to the skillet with the cream sauce.

9. Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through. Season with salt, if needed.

Creamy Tuscan chicken

What to serve with creamy Tuscan chicken

• Green Veggies.  The garlic cream sauce will work great over roasted green veggies.  I recommend roasting or steaming broccoli, asparagus, or green beans.  You can also serve the chicken over sauteed spinach, kale, or Swiss chard.
• Pasta.  What can be more perfect than pairing some pasta or ravioli with the delicious Tuscan cream sauce and the chicken?  Use thin pasta, such as angel hair or spaghetti.  You can use many types of store-bought ravioli with this recipe.  You can also make your own homemade ravioli if you like.
• Spaghetti Squash.  For a healthier side dish, roast spaghetti squash in the oven and then scrape out the spaghetti squash strands with the fork.
• Zucchini Noodles.  Another healthy alternative is to use zucchini noodles.  You can buy those in the store or make them yourself!

Other creamy chicken recipes

Chicken is an excellent source of protein, and when prepared appropriately it makes a great addition to your diet.   Here are some ideas for your next weeknight dinner:

• Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
• Chicken and Bacon with Sun-Dried Tomato Cream Sauce
• Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce

Other Italian-inspired recipes

Italian recipes are always flavorful and often feature a cream sauce and/or lots of veggies.  That’s why they are a great choice for a delicious family dinner!  Below are my favorites:

• Creamy Tuscan Salmon
• Italian Ravioli with Spinach, Artichokes, Sun-Dried Tomatoes, and Capers
• Linguine with Spinach and Sun-Dried Tomato Cream Sauce

Creamy Tuscan Chicken with Spinach and Artichokes

Creamy Tuscan Chicken with Spinach, Artichokes, Sun-Dried Tomatoes and Capers.   The chicken is coated with Italian seasoning,  is quickly pan-seared and then covered in a delicious garlic cream sauce.  The chicken breasts are moist and tender.  This family weeknight dinner is ready in just 30 minutes!

Chicken

• 4 chicken breasts (boneless, skinless (thin))
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (coarse)
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic flakes
• 1/2 teaspoon Italian seasoning ((dried herbs: thyme, basil, oregano, rosemary))
• 2 tablespoons olive oil

Garlic Cream Sauce

• 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes (chopped)
• 1 cup artichoke hearts (drained and chopped)
• 2 tablespoons capers (drained)
• 6 oz spinach (fresh)
• 1 cup heavy cream
• 1/4 teaspoon paprika
• salt (to taste)

How to sear chicken

1. Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.  

2. Heat the large skillet on medium-high heat until hot.  Add 2 tablespoons of olive oil.

3. When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.

4. Reduce heat to medium.  Flip the chicken to the other side. Sear for another 5 minutes on medium heat.

5. Remove the chicken from the skillet.

How to make garlic cream sauce

1. To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.

2. Add fresh spinach.  Cook until the spinach wilts, for a couple of minutes, on medium heat.

3. To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

Assembly

1. Add cooked chicken to the skillet with the cream sauce.

2. Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through. 

3. Season with salt, if needed.

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