Pumpkin and Butternut Squash Chili

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Pumpkin Chili with tender bits of butternut squash, and meaty ground chicken for a delicious and healthy meal.

Compensation was provided by Gallo Family Vineyards. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Pumpkin and Butternut Squash Chili from Cosmopolitan Cornbread

This week we are being joined again by the wonderful Gallo Family Vineyards as we bring you recipes for your frightfully fun holiday celebrations to scare – er – delight your guests.

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This being the season of jack-o-lanterns and late night celebrations, I thought what better recipe to share than a pumpkin and squash chili? The pumpkin of course is a nod to the armies of jack-o-lanterns that invade neighborhoods around the country this time of year. A chili with pumpkin and butternut squash is perfect for the frightful festivities of the grown-up variety and the spice will warm you up and a cool autumn evening.

To begin, heat a tablespoon of coconut oil in a skillet over medium heat. Add in a pound of ground chicken and cook until the chicken is opaque and slightly browned. Break up the chicken into smaller pieces as it cooks.

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Meanwhile peel and cut a one pound butternut squash into one inch pieces. I find that the easiest way to do this, is to slice the squash crossways into one inch slice, then cut the “skin” off the edges, and cut into chunks. Once I get to the thicker bottom, I do the same thing, scoop the seeds out of the center, and then peel and dice as before.

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Place the cooked chicken and squash in your crockpot.

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Now for some seasoning. Add in a tablespoon of chili powder, 1 teaspoon of cumin, a half teaspoon each of sage, onion powder, garlic powder, salt and black pepper, and 1/4 teaspoon of Ancho chile powder.

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Cut one pound of washed gold or red potatoes into one inch chunks. Peel the potatoes if you like, but I don’t find it necessary.

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Rinse and drain a can of navy beans. Place the potatoes and beans in your crockpot.

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Add in a cup of solid-packed cooked pumpkin.

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Pour in chicken broth. Stir it all together. Cover and cook.

Pumpkin Chili from The Foodie Army Wife | #SundaySupper

I recommend pairing this autumn chili with Gallo Family Vineyards Merlot. I chose their Merlot for its velvety smooth and fruity flavor with hints of black cherry, ripe plum and oak. I felt that it being a drier wine would go well with and balance out the sweetness of the squash and pumpkin in the chili.

Pumpkin Chili from The Foodie Army Wife | #SundaySupper

For more information about Gallo Family Vineyards, you can connect with them via Facebook,Twitter, and Youtube.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 6 servings

Pumpkin and Butternut Squash Chili

Pumpkin and Butternut Squash Chili from Cosmopolitan Cornbread

Pumpkin Chili with tender bits of butternut squash, and meaty ground chicken for a delicious and healthy meal.

Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes

Ingredients

  • 1 Tc coconut oil
  • 1 lb ground chicken
  • 1 lb butternut squash, peeled, deseeded and cut into 1 inch pieces
  • 1 Tb chili powder
  • 1 tsp of cumin
  • 1/2 tsp sage
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1//4 tsp Ancho chile powder
  • 1 lb gold or red potatoes, washed & cut into 1 inch pieces
  • 1 can (15 oz.) navy beans, rinsed & drained
  • 1 c solid-packed cooked pumpkin
  • 2 c chicken broth

Instructions

  1. To begin, heat the coconut oil in a skillet over medium heat. Add in the ground chicken and cook until the chicken is opaque and slightly browned. Break up the chicken into smaller pieces as it cooks.
  2. Meanwhile peel and cut a one pound butternut squash into one inch pieces. I find that the easiest way to do this, is to slice the squash crossways into one inch slice, then cut the “skin” off the edges, and cut into chunks. Once I get to the thicker bottom, I do the same thing, scoop the seeds out of the center, and then peel and dice as before.
  3. Place the cooked chicken and squash in your crockpot.
  4. Cut one pound of washed gold or red potatoes into one inch chunks. Peel the potatoes if you like, but I don’t find it necessary. Add the potatoes and all the rest of the ingredients in the crockpot.
  5. Stir it all together. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 756mgCarbohydrates: 35gFiber: 7gSugar: 7gProtein: 23g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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14 thoughts on “Pumpkin and Butternut Squash Chili”

  1. Chili is such a perfect dish for this time of the year….and pumpkin and butternut added to the mix makes it full of fall flavor – yum!

    Reply
  2. Love this idea for a fall dish, and it’s so easy to make vegetarian-friendly too! Great idea. And your “Witch’s Brew” cauldron you served this in is awesome!

    Reply
  3. The combination of pumpkin, butternut squash, chicken and spices sound like total perfect comfort food to me!

    Reply

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