Why You’ll Love This Recipe
- Combines the best elements of chili and Italian cuisine
- Rich, savory flavor from Italian sausage
- Packed with vegetables and protein
- Easy one-pot meal with minimal cleanup
- Great for meal prep and leftovers
- Perfect for cozy family dinners and gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Directions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
- Remove excess grease if necessary.
- Add the onion and bell pepper and cook for 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and stir for 1 minute.
- Add the butternut squash, crushed tomatoes, beans, chicken broth, oregano, basil, Italian seasoning, red pepper flakes, salt, and black pepper.
- Stir well to combine.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the squash is tender.
- Taste and adjust the seasonings as needed.
- Garnish with fresh parsley or basil and serve with grated Parmesan cheese if desired.
Servings and timing
- Servings: 6 to 8
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Use spicy Italian sausage for extra heat.
- Substitute turkey sausage for a lighter version.
- Add kale or spinach during the last few minutes of cooking.
- Include mushrooms for additional texture and flavor.
- Replace cannellini beans with kidney beans or Great Northern beans.
- Add zucchini for extra vegetables.
- Stir in a splash of heavy cream for a richer finish.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the chili in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of broth if the chili becomes too thick during storage.
FAQs
What type of sausage works best for this recipe?
Italian sausage, either mild or spicy, provides the signature flavor for this dish.
Can I use a different type of squash?
Yes. Acorn squash, delicata squash, or kabocha squash are excellent substitutes.
Is this chili spicy?
The recipe is mildly seasoned. Adding spicy sausage or extra red pepper flakes will increase the heat.
Can I make this recipe ahead of time?
Yes. The flavors deepen as the chili rests, making it even more delicious the next day.
Can I freeze Italian Style Sausage & Squash Chili?
Absolutely. It freezes very well for up to 3 months.
What beans work best in this chili?
Cannellini beans are traditional for the Italian-inspired flavor, but other white beans work well too.
Can I make this recipe dairy-free?
Yes. Simply omit the Parmesan cheese garnish.
What should I serve with this chili?
Crusty bread, garlic bread, focaccia, or a green salad are excellent accompaniments.
How do I thicken the chili?
Allow it to simmer uncovered for a few extra minutes or mash some of the squash into the broth.
Can I cook this in a slow cooker?
Yes. Brown the sausage first, then transfer all ingredients to a slow cooker and cook on low for 6 to 7 hours.
Conclusion
Italian Style Sausage & Squash Chili is a delicious fusion of Italian comfort food and classic chili. With savory sausage, tender squash, creamy beans, and aromatic herbs, this hearty one-pot meal offers incredible flavor and satisfying texture in every bite. Whether served for a weeknight dinner or a cozy gathering with friends and family, it’s a recipe that’s sure to earn a permanent place in your meal rotation.
PrintItalian Style Sausage & Squash Chili
Italian Style Sausage & Squash Chili is a hearty one-pot meal that combines savory Italian sausage, tender butternut squash, creamy cannellini beans, and aromatic herbs in a rich tomato-based broth. This comforting chili delivers bold Italian-inspired flavors perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
- 1 pound Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
- Remove excess grease if necessary.
- Add the onion and bell pepper and cook for 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Add the butternut squash, crushed tomatoes, cannellini beans, chicken broth, oregano, basil, Italian seasoning, red pepper flakes, salt, and black pepper.
- Stir well to combine.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the squash is tender.
- Taste and adjust seasonings as needed.
- Garnish with fresh parsley or basil and serve with grated Parmesan cheese if desired.
Notes
- Use spicy Italian sausage for additional heat.
- Substitute turkey sausage for a lighter option.
- Add kale or spinach during the final few minutes of cooking.
- Include mushrooms for extra texture and flavor.
- Replace cannellini beans with kidney beans or Great Northern beans.
- Add zucchini for additional vegetables.
- Stir in a splash of heavy cream for a richer finish.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Add extra broth when reheating if the chili thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 45 mg
