Pulled Pork and Butternut Squash Chili

Do you ever just get in the mood to try something new for dinner? Don’t get me wrong, I love our weekly usuals, but sometimes I just want something new. This is where today’s recipe comes in. Say hello to Pulled Pork and Butternut Squash Chili.

Chili screams “fall and winter” at me and so does butternut squash. Just thinking about the chili makes me want to curl up on the couch with a bowl and watch a movie with my husband and daughter. I really love chili. It’s comforting, easy, and very forgiving! You can change up a recipe with what you have on hand very easily. I also love chili for the leftovers! We always freeze half to pull out a few weeks later for dinner. With any soup I make, I suggest that when you reheat it that you add a little more liquid to it. They tend to thicken a lot when cold.

I’ll admit, I was kind of afraid to try a squash in my chili. It just seemed…weird. Another maybe surprising ingredient is cinnamon. I tend to season and taste as I go which is fine for cooking for a family, but not so much for recipe writing. Sorry guys. I can’t tell you exact amounts of seasoning I used. Just start with a little and adjust as it cooks. You can leave the cinnamon out, but I highly suggest you try it. It contributes to fallish-ness of the dish. I’m so glad I tried it! I hope you will give it a try too.

Pulled Pork and Butternut Squash Chili

Servings- 6-8, 1 cup servings

1/2 lb cooked pulled pork*

1 can kidney beans

1 can black beans

1 butternut squash, peeled and cubed

1 can rotel

1 can green chilies

1 tbsp worcestershire

1/4 tsp cinnamon*

salt, pepper, paprika, cumin, chili powder, garlic powder, onion powder to taste

1 tbsp olive oil

1-2 cups water*

toppings- avocado, hot sauce, cotija cheese

  1. Heat 1 tbsp olive oil over medium high heat in a large pot on the stove. Add cubed butternut squash with salt and pepper. Stir frequently till squash starts to get tender, about 5 minutes.
  2. Reduce heat to medium. Add the rest of the ingredients to the pot except the water. DO NOT DRAIN. Stir chili till well combined. Add water gradually till chili reaches desired thickness. You may use a broth instead, omit this step, or add more if you want a thinner chili.
  3. Stir chili frequently. Cover with lid and let simmer 15-20 minutes.
  4. Enjoy!

*Cinnamon is optional. I highly recommend it. Start with 1/8 tsp and increase to taste. You want just a subtle hint.

*The water is to thin the chili. You could substitute broth. You may also leave it out completely if you like how thick it is. Add the water gradually.

*Any pulled pork recipe will work. We keep it frozen to throw in recipes quickly all the time. I did not make pork just for this recipe. You can substitute with ingredients you have on hand. Chili is very forgiving!

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