Butternut Squash Beef Chili Recipe
Beef and Butternut Squash Chili with Black Beans is an easy, weeknight chili recipe with healthy ingredients, addictive flavors that's comfortingly hearty.
Servings: 8 servings
Calories: 386kcal
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.
Nutrition
Serving: 1g | Calories: 386kcal | Carbohydrates: 28g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1170mg | Fiber: 8g | Sugar: 6g