Beef and Butternut Squash Chili with Black Beans is an easy, any night of the week chili recipe with healthy ingredients and addictive flavors that are hearty and comforting.
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.
We’ve posted several chili recipes we love here at 31Daily. But this Butternut Squash Beef Chili with Black Beans is a new favorite!
I’m not sure if it’s the unique chili ingredients, which would include healthy chunks of butternut squash, an interesting and addictive spice combination, or the hearty beef simmering in that oh-so-fragrant sauce.
Or perhaps, it’s because the recipe is simple, straightforward, and doable, any night of the week.
As you can tell, I’m loving this chili!
- 1 Tablespoon extra virgin olive oil
- 3 medium cloves garlic, chopped
- 1 medium yellow onion, chopped
- medium green bell pepper, chopped
- 1.5 pounds ground beef
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon pumpkin pie spice
- 1.5 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cans Mexican stewed tomatoes, undrained
- 8-ounce can tomato sauce
- 15-ounce can beef broth
- 1 pound cubed butternut squash (frozen or fresh)
- 15-ounce can black beans, drained and rinsed
- 2 tablespoons lime juice
- 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.
Fresh Butternut Squash: You may need to add a couple of minutes to the cooking time for fresh butternut squash, depending on how large the cubes are.
Adding Spice: If you like your chili spicy, add a chopped jalapeno pepper with its seeds. You can also increase the chili powder and red pepper flakes.
Sour Cream: This might be weird, but I love to stir into the chili a tablespoon or two of sour cream. It adds this silky texture, and rich flavor, making it, for me, extra delicious. For some, a dollop on the top is all they would want, though.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 386 Total Fat: 18g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 76mg Sodium: 1170mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 8g Sugar: 6g Sugar Alcohols: 0g Protein: 30g