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Butternut Squash Chili Recipe Recipe

Butternut Squash Chili

A hearty and delicious butternut squash chili recipe that combines sweet squash with savory beef and spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Dutch oven or large stock pot

Ingredients
  

Main Ingredients

  • 1 teaspoon olive oil
  • 0.5 cup chopped onions
  • 0.5 cup chopped green peppers
  • 0.5 cup chopped red peppers
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 30 oz canned chili beans, drained
  • 15 oz corn (canned, fresh, or frozen)
  • 15 oz canned diced tomatoes and chilis, drained
  • 0.5 cup broth (beef, chicken, or vegetable)
  • 4 cups butternut squash, peeled, seeded, and chopped
  • 6 oz canned tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 teaspoon red cayenne pepper (optional for spice)

Instructions
 

  • In a Dutch oven or large stock pot, heat the olive oil over medium-high heat. Once hot, add the chopped onions, green peppers, and red peppers. Sauté for about 3-5 minutes until the vegetables are soft. Tip: Make sure not to overcrowd the pot for even cooking.
  • Stir in the minced garlic and cook for an additional minute to release its aroma.
  • Add the ground beef to the pot. Use a meat chopper or wooden spoon to break it down. Season the beef with chili spices and seasoning. Cook for about 5-6 minutes, or until the beef is fully cooked. Drain any excess fat if necessary.
  • Pour in the broth, drained chili beans, corn, diced tomatoes and chilis, tomato paste, and cubed butternut squash. Stir everything together until well combined.
  • Reduce the heat to medium-low, cover the pot, and let the chili simmer for about 35-40 minutes, or until the squash is tender. Stir every 10 minutes to prevent sticking. Tip: If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes.
  • If you are using cooked and roasted squash, reduce the simmering time to 15-20 minutes.
  • Allow the chili to cool slightly before serving.

Notes

For a thicker chili, let it simmer uncovered for the last 10 minutes. Feel free to add your favorite beans or vegetables for a personal touch!
Keyword Butternut Squash Chili Recipe