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

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


  • 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


  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!