butternut squash and chorizo stovetop chili.
the best, heartiest chili for fall: spicy, nutty, delicious, and made on the stove in just under an hour.
Makes: 4-6 servings Prep time: 10 minutes Cook Time: 50 minutes
Chili season came fast this year, didn’t it?
I love fall for so many reasons and soups, stews, and chilis are three of them. Growing up I'd get so excited to smell beef stew roasting in the slow cooker when I got home from school. Something about that luxurious, spiced smell made the entire house feel cozy.
My mom made chili with ground turkey and lots of beans (my request). I loved beans so much that I'd open a can and eat them as snacks after school. Better than chips, right?
I still love beans, and I sneak them in everywhere I can, like in salads, soups, and chilis. Beans are ridiculously nutritious and filling. I'll probably write a bean-filled chili this season! But this one? Bean-free. It just doesn't need it.
So what’s special about this chili?
Two things you might not have known go amazing together: butternut squash and chorizo. This unlikely pairing is the entire inspiration for this chili, if you couldn’t tell. The chorizo really isn't very spicy but adds a peppery, warm flavor to the chili. The butternut squash is the perfect compliment: Neutral, but a little nutty.
Is this spicy, then?
It’s really not spicy! I write most recipes to be a pleasant, expected heat; something everyone can enjoy or adjust as needed.
For more heat you can add in some peppers: Jalapenos or serranos would be so delicious here, if you want a spicier heat. For something really interesting, try roasted poblano peppers.
Can we talk about chorizo a little more?
I am a little picky about my chorizo, but I did end up using a Johnsonville package here that worked really beautifully in the dish. I linked below what my usual chorizo option is and the Johnsonville links that I used in this recipe.
If you love chorizo, I'd recommend adding in more than written. The ratio as written is about 3:1 beef to chorizo, just because chorizo can be so strong. But honestly? If you love it, switch up the ratio and use a pound of chorizo and 1/4 pound or so of ground beef.
Where do I go with toppings for this?
I topped my chili with a little dollop of sour cream and some bread. The sour cream cools off that spicy chorizo! You could also try avocados, sprouts, or crackers. In my home, we ate our chili with cornbread, which is absolutely perfect for this chili, too!
butternut squash and chorizo chili ingredients
ground beef: I used a pound of 80% lean ground beef. This percentage leaves hardly any grease for me, so I don't have to drain it. If you are using a ground beef or chuck that ends up with a lot of grease, I'd recommend draining the beef before adding the vegetables.
chorizo: I like the authentic Mexican chorizo in casings, and I like it really well spiced and finely ground. I buy my chorizo from our local Hispanic market La Plaza. This brand, Supremo Chorizo, is probably the easiest of this kind to find. I usually spot this or something similar in the sausage and bacon section where you'll find andouille and kielbasa. Not all stores have this kind of chorizo, but you should be able to find Johnsonville Grilling Chorizo anywhere. To use this chorizo, you'll need to squeeze the meat from the casing and crumble. Can’t find chorizo? Try swapping in hot italian sausage.
butternut squash: It’s not too hard to peel and dice a squash, but it takes some time and a really big knife. If you don’t have the time or patience to cut your own squash, just use the pre-diced packages from the store. It will save you around 10 minutes, which on a weeknight makes a huge difference.
You can also swap in any other squash, like sweet potato, acorn, or delicata, just dice to 1/2-inch cubes.
garlic: It's a big serving size, so you will want to use quite a few cloves. I recommend 4 tablespoons, roughly 4-5 cloves.
onions: I used a small yellow onion, but you can easily swap spanish onions or white onions.
tomato: There's a lot of tomato here: paste, to caramelize the vegetables, sauce, to add body to the chili, and crushed, to give the chili its classic thickness.
spices: I used standard chili powder, cayenne for some heat, and paprika. I also added bay leaves and cinnamon for a touch of sweetness, to balance out the acidity in the tomatoes.
butternut squash and chorizo chili pairing options
Chili is pretty all-encompassing but has endless topping and pairing options! Alongside moist cornbread and tangy sour cream, try some of these sides to make it a full meal:
spinach and goat cheese salad
sautéed spinach with lemon and garlic
garlic bread
kale caesar salad
el diablo cocktail
vinho verde, sauvignon blanc