My Marry Me butternut squash chili simmers tender butternut squash and cannellini beans with sun-dried tomatoes, smoked paprika, and chili powder, then finishes with heavy cream, Parmesan, and fresh basil. Mashing some of the squash and beans right in the pot thickens it without a blender, and everything comes together in one pot in about 45 minutes.
Taking Marry Me Flavors into Chili Territory
My Marry Me recipes are some of the most popular on this site, from Marry Me butter beans and Marry Me potatoes to Marry Me lasagna soup. I’m rather fond of that Tuscan-inspired mix of sun-dried tomatoes, Parmesan, cream, and basil myself, so I started wondering how well it would translate into a white bean chili.
The result got a thumbs up all around the table here at home. It’s creamy, rich, and full of flavor, and it makes a nice change from conventional chili.
A Few Ingredients Worth Knowing About
Parmesan: Traditional Parmigiano Reggiano is made with animal rennet, so if you are vegetarian, look for a vegetarian Parmesan cheese made with microbial or vegetable rennet. You can use pre-grated Parmesan or grate it finely from the block.
Oil-packed sun-dried tomatoes: The oil from the jar is already infused with tomato flavor, so using it to sauté the onion builds that Marry Me taste from the very first step. Chop the tomatoes finely so they melt into the base instead of landing as chewy pieces.
Frozen butternut squash: It goes into the pot straight from the freezer, with no peeling, seeding, or thawing. If you’d rather use fresh squash, cut it into similar-size cubes and check it with a fork as it simmers, since fresh cubes can take a few extra minutes to soften.
Chili powder and vegetable broth: Most are gluten-free, but some brands add wheat-based fillers or flavorings, so check the labels. Mild chili powder keeps the base gentle, which leaves the red pepper flakes in charge of the subtle heat.
Want It Vegan or Dairy-Free?
Swap the heavy cream for coconut cream and the Parmesan for a vegan Parmesan. Everything else stays the same!
How to Keep It Creamy, Not Grainy or Mushy
- Keep the heat low once the cream goes in. A hard boil can make the cream separate and the Parmesan go stringy or grainy. If it starts bubbling hard, pull the pot off the burner for a minute.
- Mash with restraint! A few presses thicken the broth, but going too far turns the chili into a purée. Leave plenty of whole beans and squash cubes.
- Let the tomato paste darken and catch on the bottom of the pot. That browning adds depth, and the broth lifts it right off. If it starts to look black instead of brick red, turn the heat down.
- Parmesan and many vegetable broths are already salty, so taste after the cheese melts before adding more salt.
- This chili keeps thickening as it rests and even more so in the fridge. Loosen leftovers with a splash of broth and reheat gently without boiling.
What to Pile On and Dunk In
- Enjoy it on its own, straight from the pot, with an extra handful of basil.
- Serve with a thick slice of sourdough bread for dunking.
- Top each bowl with more Parmesan, red pepper flakes, and a swirl of cream.
- Split a warm butter swim biscuit and drag it through the bottom of the bowl (my personal fave!).
- Add a crisp green salad tossed with citrus vinaigrette to cut through the richness.
More Hearty Chilis to Love
Marry Me Butternut Squash Chili
Ingredients
- 2 tablespoons oil from the jar of sun-dried tomatoes or extra virgin olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- ⅓ cup oil-packed sun-dried tomatoes drained and finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon chili powder blend
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 3 cups vegetable broth
- 2 15-ounce cans cannellini beans drained and rinsed
- 10 ounces frozen cubed butternut squash see notes for fresh
- ¾ cup heavy cream
- ½ cup finely grated Parmesan cheese
- 1 teaspoon balsamic vinegar
- 2 tablespoons chopped fresh basil plus more for serving
Method
- Heat the oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the garlic, sun-dried tomatoes, and tomato paste. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly in color.
- Stir in the chili powder, paprika, oregano, red pepper flakes, salt, and black pepper. Cook for 30 seconds longer.
- Pour in the broth, scraping the bottom of the pot to release all the flavorful browned bits. Add the beans, then increase the heat to medium-high, and bring the mixture to a gentle boil.
- Add the butternut squash. Reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the squash is fork-tender.
- Use the back of a wooden spoon or a potato masher to mash some of the squash and beans directly in the pot. Leave plenty of whole pieces for texture. This naturally thickens the chili without the use of a blender.
- Reduce the heat to low. Stir in the heavy cream and Parmesan. Cook gently for 2 to 3 minutes, stirring frequently, until the cheese melts and the chili is creamy.
- Stir in the balsamic vinegar and basil. Taste and add more salt if needed. Let the chili rest for a few minutes before serving. It will continue to thicken as it rests.
- Serve topped with additional Parmesan and basil. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
