Picture this: a chilly evening, a warm bowl of hearty chili, and flavors that hit just right. That’s exactly what this Butternut Squash Chicken Chili delivers. It’s cozy, healthy, and packed with bold, comforting spices. Bonus? It’s dairy-free, gluten-free, and fits right into Whole30 or paleo lifestyles.
Whether you’re meal prepping or serving it for a relaxed dinner with friends, this chili blends sweet butternut squash, tender chicken, and a rich, savory broth. Simple ingredients, big flavor. Let’s get cooking!
Quick Recipe Breakdown
Here’s what you need to know:
- Time commitment: Around 45 minutes (10 minutes prep, 35 minutes cooking).
- Servings: Feeds 4–6 people—great for leftovers or doubling up.
- Skill level: Super beginner-friendly. No fancy skills required.
- Make it ahead: Chili only gets better with time. Make it a day early, store it for up to 4 days in the fridge, or freeze it for 3 months.
What You’ll Need
Main Ingredients:
- Chicken: 1.5 lbs boneless, skinless breasts (cooked & shredded).
Veggies:
- 1 medium butternut squash (about 4 cups), peeled and cubed.
- 1 small yellow onion, diced.
- 1 red bell pepper, diced.
- 1 green bell pepper, diced.
Flavor Boosters:
- 2 Tbsp ghee or avocado oil.
- 4 garlic cloves, minced.
- 2 Tbsp jalapeños, finely chopped.
Spices:
- 2 tsp cumin, 1 tsp oregano, ¾ tsp chili powder, ¼ tsp chipotle chili powder.
Liquids:
- 1 (4 oz) can diced green chiles.
- 3 cups chicken bone broth.
- Extras: Sea salt, black pepper, optional nutritional yeast (2 Tbsp), lime juice (1 Tbsp), cilantro (1 Tbsp minced).
Garnish Ideas:
- Coconut cream “sour cream” (see notes).
- Avocado slices.
- Fresh cilantro.
Ingredient Swaps & Tips
- Chicken shortcut: Use rotisserie chicken. So easy.
- Vegan option: Replace chicken with chickpeas or white beans and swap bone broth for veggie broth.
- No butternut squash? Sweet potatoes work just as well.
- Tip for fresh squash: Grab a whole one if you can. Frozen squash sometimes gets mushy.
Coconut cream “sour cream”? Mix thick coconut cream with lemon juice and salt for a tangy, dairy-free topper. Trust me, it’s worth it.
Let’s Cook This!
Step 1: Prep First
Start with your chicken. If it’s not already cooked, season it with salt, pepper, garlic powder, onion powder, and smoked paprika. Roast at 400°F for 20 minutes until cooked through. Once it’s cool enough, shred it with two forks.
Step 2: Sauté the Veggies
Grab a big pot or Dutch oven. Heat the ghee or oil over medium heat. Toss in your butternut squash, sprinkle with salt and pepper, and sauté for 5 minutes until it starts to brown. Add the onion and cook until it turns soft and translucent.
Step 3: Add the Spices
Now for the fun part. Stir in the garlic, bell peppers, and jalapeños. Sprinkle in the cumin, oregano, chili powder, and chipotle chili powder. Stir everything for about 3 minutes. Trust me, your kitchen will smell amazing.
Step 4: Simmer Away
Pour in the diced green chiles and bone broth. Stir it all together and bring it to a boil. Turn the heat down to low and let it simmer uncovered for 10 minutes, or until the squash is fork-tender.
Step 5: Add Chicken & Final Touches
Toss in the shredded chicken, nutritional yeast (optional), lime juice, and cilantro. Stir everything together and let it simmer for 5 more minutes. Taste and adjust the seasoning—maybe an extra pinch of salt or spice.
Step 6: Serve It Up
Scoop the chili into bowls and top with your favorite garnishes. Coconut cream, sliced avocado, extra cilantro… you can’t go wrong. Dig in while it’s hot!
Make It Your Way
Want Less Heat?
Skip the jalapeños and chipotle chili powder.
Spicier?
Add extra jalapeños or a dash of cayenne.
Seasonal Swaps:
- Summer: Use zucchini instead of squash.
- Fall: Roast the squash first for a deeper flavor.
Storage Tips
Here’s why chili is the perfect make-ahead meal:
- Fridge storage: Keeps for 4 days in an airtight container.
- Freeze it: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheating tip: Warm it gently on the stove or microwave in short bursts to avoid overcooking.
Final Thoughts
This Butternut Squash Chicken Chili is more than just a meal—it’s comfort in a bowl. From the cozy spices to the sweet squash, every bite is downright delicious. Whether you’re cooking for family or meal prepping, it’s a recipe that works for everyone.
Ready to give it a shot? Let me know how it turns out! Happy cooking!
PrintButternut Squash Chicken Chili Recipe
Looking for something cozy, healthy, and full of flavor? This Butternut Squash Chicken Chili checks all the boxes. It’s hearty, nutritious, and brings a balance of savory, sweet, and spicy to your table. Plus, it’s paleo and Whole30-friendly, making it a win for any meal—from weeknight dinners to meal prep. One pot, vibrant veggies, tender chicken, and a kick of spices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Ingredients
Protein:
- 1.5 lbs boneless, skinless chicken breasts (cooked and shredded)
Veggies:
- 1 medium butternut squash (around 4 cups), cubed into bite-sized pieces
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Flavor Builders:
- 2 Tbsp ghee or avocado oil
- 4 garlic cloves, minced
- 2 Tbsp jalapeños, finely chopped
Spices:
- 2 tsp cumin
- 1 tsp oregano
- ¾ tsp chili powder
- ¼ tsp chipotle chili powder
Liquids & Extras:
- 1 (4 oz) can diced green chiles
- 3 cups chicken bone broth
- Salt and black pepper to taste
Optional Add-Ins:
- 2 Tbsp nutritional yeast (adds a slight cheesy flavor without dairy)
- 1 Tbsp lime juice (fresh is best!)
- 1 Tbsp fresh cilantro, minced
Toppings:
- Coconut cream “sour cream,” avocado slices, fresh cilantro
Instructions
- Prep Your Ingredients:
If your chicken isn’t cooked, here’s an easy way: season it with salt, pepper, a pinch of garlic powder, and smoked paprika. Roast at 400°F for about 20 minutes until done. Shred it with two forks and set aside. - Sauté the Squash:
Heat the ghee or avocado oil in a large Dutch oven or pot over medium heat. Toss in the butternut squash and sprinkle with salt and pepper. Let it cook for about 5 minutes, stirring occasionally, until slightly soft and golden around the edges. - Add More Veggies & Spices:
Stir in the diced onion and cook for about 1 minute until translucent. Then, add the garlic, bell peppers, and jalapeños along with the cumin, oregano, chili powder, and chipotle chili powder. Cook for 2-3 minutes until your kitchen smells incredible. - Simmer the Chili:
Pour in the green chiles and chicken bone broth, scraping the pot to make sure everything is mixed well. Bring it to a boil, then turn the heat down to a simmer. Let it cook for around 10 minutes or until the squash is tender. - Add Chicken & Finish:
Stir in the shredded chicken, nutritional yeast (if using), lime juice, and cilantro. Simmer for another 5 minutes so the flavors can meld. Taste and adjust the seasoning if needed (a little more salt or spice, perhaps?). - Serve & Garnish:
Ladle into bowls and pile on your favorite toppings. Coconut cream “sour cream,” avocado slices, a sprinkle of cilantro, or some fresh lime juice are all great options. Bonus points if you top it with extra sliced jalapeños for a spicy kick.
Notes
Helpful Tips
- Short on time? Sub in shredded rotisserie chicken.
- Want deeper flavor? Roast the butternut squash at 400°F for 20 minutes before adding it to the pot.
- Spice tweaks: Dial down the jalapeños and chipotle chili powder for a milder taste or add cayenne for extra heat.
How to Store & Reheat
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool the chili completely before freezing. Store in freezer-safe containers for up to 3 months.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop or in the microwave in short bursts.
Serving Ideas
This chili is satisfying on its own, but if you’re feeling extra hungry, serve it with:
- Crusty bread or a side of cornbread
- Tortilla chips for some crunch
- A light side salad to balance the meal
