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    Home » Recipes » Pork

    Asian-Spiced Pork Chili with Butternut Squash

    January 16, 2022 · Published: November 6, 2017 By: Asian Caucasian 4 Comments

    Jump to Recipe·Print Recipe

    Here's a comforting bowl of Asian-Spiced Pork Chili with Butternut Squash that will warm your tootsies (actually head to toe) and make you scoop that second helping. Yes, it's that good!

    Asian spiced pork chili with butternut squash in a white bowl topped with sour cream and avocado slices with a spoon in the bowl and a square of jalapeno corn bread on the side, and a large pot of chili on a wooden board placed behind it.

    Sweater weather is here! It's also snuggle-under-your-covers weather, hibernate-for-the-winter weather, eat-lots-of-warm-comforting-food weather... well, you get the idea!

    Bet you've never tasted a chili like this before! This cozy Asian-Spiced Pork Chili with Butternut Squash will definitely warm you up. The spices in this chili will have you begging for more -- cumin, Chinese Five Spice, coriander, and sambal oelek (Thai red chili paste).

    How to make ground pork chili:

    1. The first thing you'll want to prepare for this awesome pork chili are the veggies. Pick out a beautiful butternut squash and carefully peel the skin off, then cut in half and remove the seeds. Then you can safely cube the squash for the chili.
    2. Buy some colorful bell peppers to slice for this chili. I used red and yellow bell peppers.
    3. Get your beans, lots of beans! I used black beans, garbanzo beans, and white cannellini beans.
    4. Don't forget your spices! Chinese Five Spice is amazing in this recipe. I also used cumin, coriander, and a little sambal oelek for heat.
    5. Read the recipe below for detailed instructions.
    A peeled and halved butternut squash with seeds and cubed butternut squash pieces on the side on top of a wooden cutting board.

    Cubed butternut squash is the perfect ingredient in this chili. We used so many yummy, healthy veggies including colorful bell peppers, onions and garlic, plus three kinds of beans.

    Orange, yellow and red mini bell peppers with sliced peppers on the side on top of a wooden cutting board.

    Tri-colored mini bell peppers bring so much brightness to this chili recipe. You can use regular-sized bell peppers if these aren't available.

    Asian-inspired pork chili in a large stock pot with some chili held up by a large ladle.

    Can't you just smell the aromas from this comforting Asian-Spiced Pork Chili with Butternut Squash?

    Asian spiced pork chili with butternut squash in a white bowl topped with sour cream, mini bell peppers and a cilantro garnish.

    Top this vibrant chili with slices of avocado, a dollop of sour cream, and sprinkles of fresh cilantro. Serve with our crazy-delicious Jalapeño Corn Bread for an absolutely perfect winter meal! You'll be going for seconds (maybe thirds) when you serve this dish!

    Squares of jalapeño cornbread in a small cast iron skillet on top of a wooden board with a checkered napkin on the side.

    Serve this chili with a side of our tasty Jalapeño Corn Bread. It's the bomb!

    Print
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    Asian spiced pork chili with butternut squash in a white bowl topped with sour cream and avocado slices with a spoon in the bowl and a square of jalapeno corn bread on the side,and a large pot of chili on a wooden board

    Asian-Spiced Pork Chili with Butternut Squash

    • Author: Asian Caucasian
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 6-8 1x
    • Category: Dinner
    • Method: Stove-top
    • Cuisine: Asian-Fusion
    Print Recipe
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    Description

    Here's a comforting bowl of Asian-Spiced Pork Chili with Butternut Squash that will warm your tootsies (actually head to toe) and make you scoop that second helping. Yes, it's that good! 


    Ingredients

    Units Scale
    • 1 pound ground pork
    • 1 tablespoon canola oil
    • 3 garlic cloves, minced
    • 1 large onion, chopped
    • 1 yellow bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 1 small butternut squash, peeled, seeded and cubed
    • 1 14.5 oz. can black beans, rinsed and drained
    • 1 14.5 oz. can white cannellini beans, rinsed and drained
    • 1 14.5 oz. can garbanzo beans, rinsed and drained
    • 2 15 oz. cans petite diced tomatoes
    • 1 teaspoon ground cumin
    • 1 teaspoon coriander
    • 1 tablespoon Chinese Five Spice
    • 1 tablespoon sambal oelek (red chili paste)
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ cup fresh cilantro, chopped
    • 1 avocado, thin sliced for garnish
    • Sour cream for garnish

    Instructions

    1. In a large Dutch oven, sauté the pork on medium-high heat until just browned, breaking pork into bits while cooking. Remove the pork and let it sit on paper towels to drain. Wipe out the pot with paper towels.
    2. Add 1 tablespoon canola oil to the pot over medium-high heat. Sauté the garlic and onions until translucent, about 2 minutes. Add in the bell peppers and butternut squash, and sauté another 5 minutes until peppers are just softened.
    3. Stir in the black beans, cannellini beans, garbanzo beans, and tomatoes and let cook for 2 minutes.
    4. Stir in the cumin, coriander, Chinese Five Spice, sambal oelek, salt, and pepper. Cover and simmer for 10 minutes.
    5. Add the pork back into the chili and stir to combine well. Let simmer another 5 minutes, uncovered.
    6. Garnish the chili with fresh cilantro, avocado slices and a dollop of sour cream. Serve with a side of our Jalapeño Corn Bread.

    Nutrition

    • Serving Size:
    • Calories: 401
    • Sugar: 6.4 g
    • Sodium: 805.3 mg
    • Fat: 16.9 g
    • Carbohydrates: 39.2 g
    • Protein: 25.3 g
    • Cholesterol: 51.2 mg

    Keywords: pork chili, chili verde, pork chili recipe, easy pork chili, pork, butternut squash

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Jocelyn (Grandbaby Cakes)

      November 09, 2017 at 6:21 pm

      Inventive chili recipe!!

      Reply
      • Asian Caucasian

        November 11, 2017 at 6:10 pm

        Thank you, Jocelyn! You really should try this one. It's really good!

        Reply
    2. Lindsay @ The Live-In Kitchen

      November 08, 2017 at 4:15 pm

      I can't stop eyeing up the recommended cornbread!

      Reply
      • Asian Caucasian

        November 11, 2017 at 6:10 pm

        The corn bread is so delicious. My mother-in-law has been making this recipe for decades!

        Reply

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    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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