Beef and Butternut Squash Chili with Black Beans
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Beef and Butternut Squash Chili with Black Beans is an easy, any-night-of-the-week chili recipe featuring healthy ingredients and addictive flavors that are hearty and comforting.
Love chili? Try this healthy chili recipe, ready in 20 minutes, or this vegetarian chili recipe!
What I Love About This Chili
You know fall has arrived when you see the first hint of football, the leaves beginning to turn, and feel the familiar, distinctive chill in the air. It's a happy day because you know that chili season has arrived!
With its smoky seasonings, hearty ingredients, and comforting warmth.
It's like the perfect warm-up comfort food that's actually healthy too.
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Key Ingredients
Here's what you need for this simple but hearty chili:
- Olive oil - for sautéing the vegetables.
- Garlic, onion, and green bell pepper - the flavor base of the chili.
- Ground beef - hearty and savory; ground turkey also works well.
- Chili powder, cumin, oregano, pumpkin pie spice, red pepper flakes - a warm, slightly spicy seasoning blend with a touch of sweetness.
- Mexican stewed tomatoes - undrained, for rich tomato flavor.
- Tomato sauce and beef broth - create a thick, flavorful base.
- Butternut squash - fresh or frozen cubes add natural sweetness and hearty texture.
- Black beans - drained and rinsed, for protein and fiber.
- Lime juice - stirred in at the end to brighten the flavors.
How to Make Beef and Butternut Squash Chili
- Step 1: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add garlic, onion, and bell pepper.
- Step 2: Sauté until the onion begins to caramelize. This brings flavor to the chili.
- Step 3: Add the ground beef, breaking it apart as it cooks. Stir in the chili powder, cumin, oregano, pumpkin pie spice, red pepper flakes, and salt. Cook until the meat is browned.
- Step 4: Stir in the tomatoes (with their liquid), tomato sauce, and beef broth. Bring to a boil.
- Step 5: Add the butternut squash and black beans.
- Step 6: Reduce the heat, partially cover, and simmer for 25-30 minutes, stirring occasionally, until the squash is tender.
Variations
- Meat: Swap ground beef for ground turkey, chicken, or even sausage for added flavor.
- Beans: Use kidney beans, pinto beans, or a mix instead of black beans.
- Squash: Substitute sweet potatoes for butternut squash if that's what you have on hand.
- Spice level: Add chipotle powder or diced jalapeños for smoky heat.
- Slow Cooker: After browning the meat and aromatics, transfer everything to a slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Serving Ideas
- With warm skillet cornbread, drop biscuits, or tortilla chips on the side.
- Over cooked rice or quinoa for a heartier meal.
- Garnished with avocado slices, shredded cheese, or fresh cilantro.
- As part of a game day or fall gathering menu, with toppings set up "chili bar" style.
Recipe FAQs
Yes! In fact, chili often tastes better the next day as the flavors develop. Store in the refrigerator for up to 4 days.
Absolutely. Frozen squash is a great shortcut and will soften nicely in the simmering chili.
Let the chili cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Yes-omit the meat, add an extra can of beans, and use vegetable broth instead of beef broth.
The butternut squash adds natural sweetness and hearty texture, while pumpkin pie spice provides subtle warmth that balances the savory beef and beans.
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Butternut Squash Beef Chili Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves chopped
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 1 ½ pounds ground beef or ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon crushed red pepper flakes
- 2 (14-oz) cans Mexican stewed tomatoes undrained
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can beef broth
- 1 pound cubed butternut squash frozen or fresh
- 1 (15-oz) can black beans drained and rinsed
- 2 tablespoons lime juice
Instructions
- Heat a large soup pot or Dutch Oven, over medium-high heat. Add the oil, garlic, onion, and bell pepper. Saute until some of the onions begin to brown, about 7 minutes. I don't like to skimp time on this step as it adds a lot of flavor.
- Add the ground beef to the pot, sprinkle with the spices (chili powder, cumin, oregano, pumpkin pie spice, red pepper flakes, and salt). Stir and cook until the ground beef is browned. Then add the tomatoes, tomato sauce, and broth. Bring to a boil, add the cubed butternut squash and drained black beans, then lower the heat to a simmer. Partially cover the chili and cook, stirring occasionally, for 25 to 30 minutes. Remove from the heat and stir in the lime juice.
- Ladel into bowls for serving and top with sour cream, chopped scallions, and red pepper flakes.
Notes
- Ground Beef (or Turkey): This chili works beautifully with either; beef is rich and hearty, while turkey makes it lighter.
- Butternut Squash: Fresh or frozen cubes both work well. Frozen squash is a great shortcut and softens quickly in the simmer.
- Mexican Stewed Tomatoes: Use undrained for maximum flavor and liquid. If unavailable, substitute with fire-roasted diced tomatoes plus a pinch of chili powder.
- Pumpkin Pie Spice: Adds a warm, subtle sweetness that balances the savory flavors. A pinch of cinnamon and nutmeg can be used instead.
- Lime Juice: Stirred in at the end for brightness; don't skip this-it really lifts the flavors.
- Make Ahead: Chili tastes even better the next day as flavors develop. Store covered in the refrigerator for up to 4 days.
- Freezing: Cool completely, then portion into airtight containers. Freeze up to 3 months; thaw overnight before reheating.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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