Healthy Butternut Squash Chili

Naturally, fall means chili. When butternut squash is added you have a flu-busting, Covid-fighting, vitamin-enriched, hearty meal that goes perfect with jalapeño cornbread. I’ve given out this recipe many times over, and at our house everyone goes back for seconds.

If you’re like me, you despise scrolling through a ton of explanations, trials, and fails just to finally get to a recipe. Be sure to check my notes below the recipe for more info, and if you have any questions let me know!


  • 1 lb ground chicken
  • Cooking spray
  • 2 tsp minced garlic
  • 1/2 onion, diced
  • 1 can diced tomatoes
  • 1 can Rotel original
  • 1 box beef broth, unsalted
  • 2 cups butternut squash, cubed*
  • 1 green pepper, diced
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp Penzey’s Chili 9000 seasoning blend*
  • Juice from 1/2 lemon (or 3 Tablespoons)
  • 1 can chickpeas, drained and rinsed
  • 1 can of sweet corn
  • Optional toppings: Corn chips, cheese, sour cream, and green onions

What You’ll Need

  • Electric instant pressure cooker, like an Instant Pot, or large soup pot for cooking on stove
  • Microwave
  • Measuring cups/spoons
  • Cutting board
  • Chef’s Knife
  • Paring knife for peeling squash
  • Can opener
  • Spoon for stirring/serving


Note: I make this in my pressure cooker because my squash is usually fresh and requires cooking. A quick cook in the pressure cooker takes care of that and blends the flavors together nicely.

Spray the bottom of the interior, removable pot with cooking spray and brown the ground chicken until no longer pink.

Add in the garlic and onion and cook, stirring for 3-5 minutes.

Add both cans of tomatoes and scrape any brown bits off the bottom of the pot.

Add the beef broth and the next 6 ingredients.

Set the electric pressure cooker on high for 3 minutes. When finished, quick-release and add the remaining ingredients: chickpeas and corn.

Prop the lid back on top of the pressure cooker to let the chickpeas and corn heat through and let sit for 5 minutes or until ready to serve.

Enjoy with Mama’s Moist Cornbread and/or your toppings of choice.

*My Notes:

  • Butternut squash can be a bear to peel. Soften it by sticking it in the microwave for 1-2 minutes on high. You’ll want to cool it in the fridge for about 10 minutes until it’s cool enough to handle for peeling.
  • You may choose to use the raw, cubed butternut squash available in the produce section of some grocery stores. I sometimes do this to save time.
  • Another option is to use the cooked and frozen, cubed squash in the freezer section. The cooking time on the pressure cooker will be the same.
  • I use Penzey’s Chili 9000 seasoning blend. It is salt-free, contains over 25 spices, and has the right amount of heat. You can use cayenne and chili powder if you don’t have 9000, but you’ll be missing out on some additional flavor. It’s totally up to you! You can find Chili 9000 here.

Did you make this? Tell me about it! 😁

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