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You are here: Home / Main Course Recipes / Pumpkin Beer Chicken Chili with Butternut Squash and Kale

Pumpkin Beer Chicken Chili with Butternut Squash and Kale

October 1, 2018 By Spices in My DNA 7 Comments

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This Pumpkin Beer Chicken Chili with Butternut Squash and Kale is a healthy, hearty chili filled with lean ground chicken, black beans, butternut squash, kale, and your favorite pumpkin beer! It’s the perfect mix of your classic chili, and a veggie-forward autumn version! This will forever be one of my favorite meals to make during the chillier months.

Overhead shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro

Finally fall soups! This is the first chili of the season and I couldn’t be happier about it! I live for this season and the beautiful food that it brings. I know it’s not super classic to be putting butternut squash and kale into chili, but bear with me here! This is seriously one of my favorites, if not my favorite chili ever. It’s so hard to choose between all of them, this and this being other favorites, but I really love the addition of the squash and greens. It’s SO good and makes you feel slightly less bad about adding lots of sour cream, cheese, and eating an entire bag of tortilla chips with it..right?

Overhead shot of a pot with red handles filled with chili and a hand stirring it with a wooden spoon
Overhead shot of a pot with red handles filled with chili and a hand stirring it with a wooden spoon

I love making this on the weekend when there are games on (let’s be real, I don’t care about the games, only the food), because it’s just a fun tradition to have chili and watch football (in other words, eat allll the food). Right?

Don’t even get me started on gameday food.

Close up shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro

So there’s no actual pumpkin in this, but I did put a bottle of pumpkin beer in this chili and it added such a great flavor. Just an undertone of that autumn beer flavor, but not overpowering at all. Just adds a little depth and richness!

I also have a crazy pumpkin beer post coming later this week telling you all about 12 popular pumpkin beers on the market! I taste tested and photographed all of them and it’s going to be such an amazing resource for you guys!

If you like pumpkin beer, that is! A bunch of the ones I tasted didn’t even have pumpkin flavor, but were still super delicious!

Cannot waiiiit to share it with you guys.

Overhead shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro, with a hand stirring the chili with a spoon

Even though there’s beer in here, it’s still super healthy. I used lean ground chicken, and stirred in some kale at the end. And I topped it with cheese, because who could ever eat a bowl of chili without cheese? And a little sour cream of course!

Overhead close up shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro, with a hand stirring the chili with a spoon

Make this for a lazy Sunday or your next get together. It’s so good and gets even better throughout the week!

Overhead close up shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro with a spoon resting in the bowl

Overhead shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro
Print

Pumpkin Beer Chicken Chili with Butternut Squash and Kale

This Pumpkin Beer Chicken Chili with Butternut Squash and Kale is a healthy, hearty chili filled with lean ground chicken, black beans, butternut squash, kale, and your favorite pumpkin beer! It's the perfect mix between your classic chili, and a veggie-forward autumn version! This will forever be one of my favorite meals to make during the chillier months.

Course Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, finely chopped
  • 1 pound lean ground chicken
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounce bottle of your favorite pumpkin beer
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken broth
  • 3 1/2 cups cubed butternut squash (1/2-3/4” chunks)
  • 4-5 handfuls de-stemmed, chopped kale (about 1/2 of a bunch)
  • sour cream for serving
  • shredded cheddar for serving
  • fresh cilantro for serving

Instructions

  1. Heat a large pot over medium/high heat and add the olive oil. Once hot, add the onion, garlic, red bell pepper, and jalapeño and sauté for 5-6 minutes, stirring frequently. Add the ground chicken, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper, and sauté for another 5 minutes, breaking up the chicken into small pieces.

  2. Add the beer, bring to a boil, and cook for 3-4 minutes or until liquid has reduced. Add black beans, tomatoes, tomato sauce, tomato paste, butternut squash, and chicken broth, and stir to combine. Bring to a boil.

  3. Once boiling, reduce heat to medium and simmer for 20 minutes, covered, stirring occasionally, then simmer for another 10 minutes, uncovered. Once chili has simmered, add the kale, and stir until wilted into the chili. To serve, top with sour cream, shredded cheese, cilantro, chips, and whatever your favorite chili toppings are! This gets better and better throughout the week too!

Overhead close up shot of a bowl of chili topped with sour cream, shredded cheddar, and cilantro

This post was originally published on 10/7/14, but was updated with new photos and text on 10/1/18!

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Filed Under: Main Course Recipes, Soups Tagged With: butternut squash, chili, entertaining, fall recipe, gameday food, gameday recipe, kale, pumpkin, pumpkin beer, soup, stew

Previous Post: « Fig Bourbon Maple Ice Cream
Next Post: Pear Chai Tahini Cake »

Reader Interactions

Comments

  1. Jaynell

    October 16, 2014 at 1:21 pm

    Soooo about how many servings would you say this makes?

    Reply
    • spicesinmydna

      October 16, 2014 at 10:50 pm

      Sorry, completely forgot to put the servings! I’d say about 6-8 servings. Let me know if you try it!

      Reply
      • Jaynell

        October 17, 2014 at 11:12 am

        Thanks! Will do. Thinking about trying it for a poker night next week!

        Reply
        • spicesinmydna

          October 17, 2014 at 10:08 pm

          Awesome! The recipe is pretty forgiving so you could easily double it or add a little more stock and veggies than it calls for. Let me know if you make it:)

          Reply
  2. OIC

    October 25, 2018 at 11:36 am

    I read your post about the Pumpkin beers you tried…curious to know which one you regularly use in this recipe.

    Reply
    • Spices in My DNA

      October 25, 2018 at 4:34 pm

      I love using Schlafly Pumpkin Ale for this chili, but I’ve also used the Southern Tier Pumpking and the Blue Moon Harvest Pumpkin Wheat and they worked great too!

      Reply

Trackbacks

  1. Pumpkin Kale Lasagna (uses no-cook noodles + quick to prep!) says:
    September 25, 2019 at 6:46 am

    […] Pumpkin Beer Chicken Chili […]

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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