Curried Butternut Squash Chili

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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!

Freezing Instructions

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

salt to taste

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.

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