This easy one pot chili is perfect for fall, winter, and watching the big game with friends and family! Make it the day before, serve it up at your tailgater, or let it simmer on the stove while you watch the game at home! Make it vegan or con carne!
Easy, flavorful, one-pot chili. Hullo fall. So we meet again.
This chili SCREAMS fall and all the warm cozy things and prompts me to bust out singin' my alma mater's fight song. Who's with me?!?! More importantly though, who actually knows all the words to their alma mater's fight song? Yeah, I thought so. Me neither.
Let's talk game day. What day is ACTUALLY game day? Is it Sunday, Monday, Thursday...???
For my side of the family game day is Saturday. If we have tickets to the game. If we have a babysitter. If my hubby who has been grafted into the family alma mater can handle the crazy screaming jumpin' up n' down shoutin' that comes out of his wife at a game. I'm an introvert. But not at college football games.
Game day is one of the few things I'll stand outside for several hours in the freezing cold for. But when the game is over, and I've rushed the field, and totally destroyed my vocal chords for the next week, this easy one pot chili Is.Where.It's.At!!!
There's nothin' like a bowl of hot, steamy chili loaded with all the good stuff. Picture this:
- black beans
- pinto beans
- fire-roasted & crushed tomatoes
- butternut squash (just try it, you'll never go back to chili without it)
- red bell pepper
- green chiles
- onions
- garlic
- seasoned ground beef (but you could TOTALLY make this vegan if that's your thang).
It's the perfect easy one-pot meal to celebrate a game day win or a perfect meal to nurse your ego after rushing the field even though your team lost.
It's a win-win. The meal, that is. Maybe not the part about rushing the field post-loss. A+ for team spirit though.
And college students, listen up!!
Make this chili in your little community dorm kitchen the night before the big game, reheat it right before the start of the game, then serve it up to your roomies and dorm mates. You will be the bomb dot com.
You are already awesome but this chili would serve as an outward expression of your amazingness. You might even score a date out of it cuz you are about to seriously impress.
Just sayin'. ♡
✨ More recipes for those chilly fall days!
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📖 Recipe
Cozy Butternut Squash & Black Bean Chili (Vegan-Friendly Option!)
Ingredients
- 2 tablespoons olive oil
- 1 ½ lb (680 g) ground beef (omit for vegan chili)
- 4 garlic cloves minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ¼ teaspoon cayenne
- 1 pinch kosher salt
- 1 medium sweet onion diced
- 1 red bell pepper cored, seeded & diced
- 3 cups (450 g) butternut squash cubed
- 2 (15 oz / 425 g) cans black beans drained and rinsed
- 1 (15 oz 425 g) can pinto beans drained and rinsed
- 1 (7 oz / 198 g) can diced green chilies
- 1 (14.5 oz / 411 g) can diced fire-roasted tomatoes
- 1 (28 oz / 794 g) can crushed tomatoes with basil
- 3 cups (720 ml) chicken broth or water (for vegan chili)
- 1 lime juiced
Tortilla Strips (tasty topping option!)
- 2 tablespoons avocado oil (or any high-smoke-point oil)
- 8 corn tortillas cut in half, then cut crosswise into ¼-inch-wide strips
- ½ lime juiced
- kosher salt (to taste)
Other Optional Toppings (all of them on the chili would be AH-mazing!)
- lime wedges
- sliced avocado
- jalapeño thinly sliced
- green onions thinly sliced
- cheddar cheese grated
- fresh cilantro chopped
- sour cream
Instructions
- Brown the beef (skip for vegan version): Heat olive oil in a Dutch oven or large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add garlic and spices: Stir in the minced garlic, cumin, chili powder, cayenne, and a pinch of salt. Cook for about 1 minute until fragrant.
- Add veggies, beans & tomatoes: Add the onion, red bell pepper, butternut squash, black beans, pinto beans, green chilies, fire-roasted tomatoes, crushed tomatoes, and broth (or water). Stir gently to combine.
- Simmer the chili: Bring to a gentle boil, then cover with a lid and reduce heat to low. Simmer for 1 hour, or until the butternut squash is fork-tender.
- Finish & adjust to taste: Stir in the lime juice. Taste and adjust to your preferences. Too thick? Add a bit more broth. Too thin? Simmer uncovered to reduce. Not spicy enough? Add more cayenne or hot sauce. Need brightness? Add more lime!
- Serve & top generously: Ladle into bowls and top with crispy tortilla strips and your favorite toppings. Or set up a toppings bar for guests to customize!
Tortilla Strips
- Fry the strips: Heat oil in a medium skillet over medium heat. Add tortilla strips and cook until golden and crisp, stirring occasionally.
- Drain and season: Transfer to a paper towel-lined plate. Drizzle with lime juice and sprinkle with salt. Let cool before serving.
Notes
Nutrition
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or physician for specific health-related questions.
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Madison Sparks says
Made this recipe and thought it was so good! I would have never thought to add butternut squash to chili - but it made it extra yummy!!
Shannon Emery says
So glad to hear that you enjoyed this recipe Madison! : )
Heidi says
That looks really tasty! I'm a huge fan of one-pot meals!
Shannon says
Thanks Heidi! I hope you get a chance to try it out!