Butternut Squash & Moose Chili

I only took one picture of the butternut squash moose chili making process because I was watching Mistresses at the same time and got caught up. Why’d they kill off Karen?!

Despite the lack of photos, this recipe is way too yummy not to post!

I guess the only difference between this chili recipe and any other is that moose adds a hearty, gamey flavor- so I did what I could to add as many spices as possible, in addition to adding the butternut squash for a nice sweet balance.

How did we end up with moose meat? While I was in Boston Aaron went on a hunting trip with one of his co-workers. He said he only shot a few grouse but ended up bringing home about 5 lbs of meat that his co-worker had killed and already prepared.

90% of the time we eat chicken or fish, so I was excited to try something a little different!


Butternut Squash & Moose Chili

  • Servings: 2-4
  • Difficulty: Easy Peasy
  • Print

A warm, hearty meal for a chilly fall night.


  • 1lb ground moose
  • 1 butternut squash- cut into 2 inch pieces
  • 1 white onion- diced
  • 1 green pepper-diced
  • 1 garlic clove- minced
  • 2 stalks celery- chopped
  • 1 15.25 oz. can black beans
  • 1 15.25 oz. can kidney beans
  • 1 4.5 oz. can green chilies
  • 1/2 cup chicken broth

Chili seasoning

  • 3 tbs. chili powder
  • 1 tbs. cumin
  • 3 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano


  1. Brown moose meat, white onion, and minced garlic in frying pan. I just brown all of my ingredients in the crockpot I’m going to finish cooking the meal in.
  2. Throw browned moose meat, white onion, minced garlic, and all remaining ingredients into crockpot.
  3. Cook on high for 3 hrs.

You obviously don’t have to use moose, as it’s hard to come by- beef would be just as tasty!

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