I’m not going to lie — I wanted to pair both bison and butternut squash in a chili simply for the alliteration, and it turned out to be a delicious idea. I love a good bison burger, so I thought, why not throw it into a chili too? The result is a hearty yet light bison and butternut squash chili that’s both flavorful and nourishing. Unlike most chili recipes, this one uses a water-based cooking method instead of oil, making it easier to digest and naturally lighter without sacrificing richness. The butternut squash adds a subtle, grounding sweetness that balances the smoky spices and makes this cozy bowl perfect for fall and winter nights.
Why You’ll Love This Recipe
Hearty yet light. Made with lean ground bison and butternut squash, this chili is satisfying without feeling heavy.
Water-based cooking method. No oil needed. It’s easier on digestion and lets the natural flavors shine.
Perfectly balanced flavors. The sweetness of butternut squash complements the smoky spices and fire-roasted tomatoes beautifully.
Nutrient-dense comfort food. Packed with protein, fiber, and antioxidants for a meal that nourishes as much as it comforts.
Simple and wholesome. One pot, real-food ingredients, and a short list of spices you likely already have on hand.
Healthified Notes
Water-based cooking tip: Using broth or water instead of oil helps make this chili easier to digest, especially if you’re following a gut-healing or anti-inflammatory approach. It also keeps the flavor clean and light.
Swap the protein: If you can’t find bison, feel free to substitute ground beef, turkey, or even chicken. The flavors still pair beautifully with butternut squash.
Adjust the spice level: Add more chili powder or a pinch of cayenne if you like extra heat, or keep it mild for a family-friendly version.
Make it plant-forward: You can easily skip the bison and add an extra cup of diced butternut squash or beans (if tolerated) for a vegetarian version.
Storage: This chili keeps well in the fridge for up to 4 days and tastes even better the next day. It also freezes beautifully for a quick, cozy meal later on.
This Bison and Butternut Squash Chili proves that comfort food can be both wholesome and healing. It’s a simple one-pot meal that’s easy to digest, rich in nutrients, and deeply satisfying — perfect for cozy weeknights or meal prep Sundays. If you make this recipe, be sure to share your bowl and tag @healthified so I can see your creation. And if you’re looking for more gut-friendly, water-based recipes, check out my Water-Based Cooking e-book for inspiration.
Water-Based Bison and Butternut Squash Chili {Oil-Free, Gut-Friendly, High Protein}
Equipment
- Large pot or Dutch Oven
Ingredients
- 2½ cups low-sodium beef or chicken broth or water slightly divided for cooking
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 pound ground bison
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon cinnamon optional
- 2 cups butternut squash peeled and cubed (about 1 small squash)
- 1 14.5-ounce can fire-roasted diced tomatoes
Instructions
- In a large pot or deep skillet over medium high heat, add enough broth to cover the bottom (about ½ cup). Add the diced onion and bell pepper, and cook for 7 to 8 minutes, until softened, stirring occasionally. Add the garlic and a splash more broth if needed, and continue to cook for another minute until fragrant.
- Add the ground bison to the pot, using a wooden spoon to break it apart as it cooks. Continue stirring until the meat is mostly browned, about 4 to 5 minutes, adding small splashes of broth as needed to prevent sticking. Once browned, stir in the tomato paste, smoked paprika, chili powder, cumin, salt, and cinnamon.
- Add the butternut squash, diced tomatoes, and remaining broth. Stir everything together, increase the heat, and bring to a gentle boil. Once boiling, reduce to low heat, cover, and simmer for 25 to 30 minutes, or until the squash is tender and the chili has thickened slightly.
- Remove from heat and stir in the lime juice if using. Taste and adjust seasoning as needed. Serve warm, topped with chopped cilantro or sliced avocado, and paired with your favorite cornbread if desired.
