This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.
A hearty chili full of smooth butternut squash and nourishing broth. Fragrant spices are blended together to combine the sweet and savory.
This curried butternut squash chili is the perfect combination of savory, spice, and a little hint of sweet. Cashew butter adds a slight nuttiness and creaminess to squash that you can't beat. Nourishing chicken bone broth is combined with healthy butternut squash to create the most satisfying cold weather comfort meal.
I find this type of dish to be very hearty but full of fiber. These are the types of dinners that get me through the cold months. To top it off, its super easy to throw together. All you need to do is cook the ground beef, mix all the ingredients together and let it simmer until the flavors come together.
We had this wholesome chili alongside a winter salad the other night and it definitely packed a punch. Soups and chilis are one of the reasons why fall and winter are my favorite seasons. I know most people dislike the cold, but I'm all about warm blankets and cozy chili for supper.
How to Prepare Butternut Squash
Preheat your oven to 350F. Prepare the squash by slicing it in half lengthwise and removing the seeds and pulp. Then drizzle the squash in avocado oil or olive oil and sprinkle with salt and pepper. Roast the squash upside down for a half hour or until it can be easily scooped out of the rind. I like to put my butternut squash puree in the blender to make it extra smooth!
This chili is great for batch cooking and filling the freezer with. To freeze: cook the ground beef and allow it to cool. Then put all the ingredients into a freezer Ziploc bag or in glass mason jars. If you are using glass jars, I recommend that you use straight sided jars, leave an inch of headspace at the top of the jar, and loosely fasten the lid on the top of the jar. Freeze Ziploc bags flat to make storage and defrosting easier.
The chili should be good in the freezer for 3-4 months. When ready, defrost in the refrigerator for 24 hours and then simmer for 10-15 minutes.
What You Will Need
3 cups butternut squash cooked and pureed
1 lb ground beef
18 oz tomato sauce
2 tbsp tomato paste
1 cup chicken bone broth (add more to thin chili if desired)
1 cup white beans soaked and cooked
2-3 heaping tbsp cashew butter
1 tbsp curry powder
½ tbsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tbsp chili powder
1 tbsp garlic powder
cilantro and sour cream (for topping)
How To Make Curried Butternut Squash Chili
In a Dutch oven over medium heat, cook the ground beef until browned.
Once the beef is fully cooked, add in the broth, pureed squash, tomato sauce, tomato paste, beans, and cashew butter. Season the chili with cumin, turmeric, curry powder, chili powder, cinnamon, garlic powder, and salt and pepper to taste.
Let the pot simmer for 10-15 minutes. This will bring those lovely flavors together.
Spoon the chili into serving bowls and allow to cool slightly. Top with sour cream and cilantro before serving.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!
Curried Butternut Squash Chili
- 1 dutch oven or medium sized pot
- 3 cups butternut squash cooked and pureed
- 1 lb ground beef
- 18 oz tomato sauce
- 2 tablespoon tomato paste
- 1 cup chicken bone broth (add more to thin chili if desired)
- 1 cup white beans soaked and cooked
- 2-3 heaping tbsp cashew butter
- 1 tablespoon curry powder
- ½ tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- salt to taste
- cilantro and sour cream (for topping)
- In a Dutch oven over medium heat, cook the ground beef until browned.
- Once the beef is fully cooked, add in the broth, pureed squash, tomato sauce, tomato paste, beans, and cashew butter. Season the chili with cumin, turmeric, curry powder, chili powder, cinnamon, garlic powder, and salt and pepper to taste.
- Let the pot simmer for 10-15 minutes.
- Spoon the chili into serving bowls and allow to cool slightly. Top with sour cream and cilantro before serving.