It’s chili season in our house, and that means one thing: a constant rotation of hearty, flavorful, and comforting chili recipes bubbling away on my stovetop. While I love a classic beef chili, I was looking to shake things up a bit this year and incorporate some of the season’s best produce. Enter this incredible Butternut Squash & Beef Chili. Honestly, I was a little skeptical at first – butternut squash in chili? Would it be too sweet? Too…squashy? But let me tell you, the moment I took my first bite, all doubts vanished. The subtle sweetness of the roasted butternut squash beautifully complements the rich, savory beef and the warm spices. My family devoured it, even my picky eaters who usually turn their noses up at anything vaguely vegetable-like. This recipe is a game-changer, folks. It’s hearty enough to satisfy even the biggest appetites, packed with flavor, and surprisingly easy to make. Get ready to fall in love with your new favorite chili – butternut squash and beef style!

Ingredients

Here’s everything you’ll need to create this delicious and comforting Butternut Squash & Beef Chili. Make sure to have these ingredients ready before you start cooking for a smooth and enjoyable experience.

• 1.5 lbs Ground Beef (80/20 blend recommended for flavor and moisture) – Provides the hearty protein base for our chili, offering rich beefy flavor.
• 1 Large Butternut Squash (about 2 lbs) – Peeled, seeded, and cubed into ¾-inch pieces. Brings a subtle sweetness and creamy texture that balances the savory beef.
• 1 Large Yellow Onion – Diced. Forms the aromatic base of the chili, adding depth and sweetness as it cooks down.
• 2 Bell Peppers (1 Red, 1 Green) – Diced. Contribute a touch of sweetness and vibrant color, along with a mild pepper flavor.
• 2 Cloves Garlic – Minced. Essential for adding pungent, savory notes that enhance the overall flavor profile.
• 1 (28 oz) Can Diced Tomatoes – Undrained. Provides the classic tomato base for chili, contributing acidity and moisture.
• 1 (15 oz) Can Tomato Sauce – Adds richness and thickens the chili, intensifying the tomato flavor.
• 1 (15 oz) Can Black Beans – Rinsed and drained. Adds protein, fiber, and a creamy texture, complementing the beef and squash.
• 1 (15 oz) Can Kidney Beans – Rinsed and drained. Offers another layer of texture and flavor, enhancing the chili’s heartiness.
• 1 (15 oz) Can Corn – Drained. Contributes sweetness and a pleasant pop of texture to the chili.
• 2 Cups Beef Broth – Low sodium recommended. Provides the liquid base for the chili, enhancing the beef flavor and ensuring a good consistency.
• 2 Tablespoons Chili Powder – A blend of spices that provides the signature chili flavor, offering warmth and depth.
• 2 Teaspoons Ground Cumin – Adds earthy, warm, and slightly smoky notes that complement the other spices.
• 1 Teaspoon Smoked Paprika – Brings a smoky depth and vibrant color to the chili, enhancing its complexity.
• 1 Teaspoon Dried Oregano – Offers a slightly bitter, herbaceous note that balances the sweetness and richness of the chili.
• ½ Teaspoon Cayenne Pepper – (Optional, adjust to taste) Adds a touch of heat to the chili, providing a pleasant kick.
• Salt and Black Pepper – To taste. Essential for seasoning and enhancing all the flavors in the chili.
• 2 Tablespoons Olive Oil – For sautéing the vegetables and browning the beef, adding richness and flavor.
• Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro, Green Onions, Tortilla Chips, Avocado. For serving and adding extra flavor and texture to your chili.

Instructions

Follow these step-by-step instructions to create a delicious and satisfying Butternut Squash & Beef Chili. Each step is designed to ensure the best flavor and texture in your final dish.

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Roasting the squash first brings out its natural sweetness and creates a richer flavor that will enhance the chili. Set aside once roasted.
2. Brown the Ground Beef: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Browning the beef is crucial for developing deep, savory flavors in the chili. Drain off any excess grease after browning.
3. Sauté the Aromatics: Add the diced onion and bell peppers to the pot with the browned beef. Cook for 5-7 minutes, or until the vegetables are softened and the onion is translucent, stirring occasionally. Sautéing the vegetables before adding other ingredients helps to build layers of flavor and create a flavorful base for the chili.
4. Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant. This step is important as it “blooms” the spices, releasing their aromas and intensifying their flavors.
5. Combine Remaining Ingredients: Pour in the diced tomatoes (undrained), tomato sauce, beef broth, black beans, kidney beans, and corn into the pot. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low.
6. Simmer the Chili: Cover the pot and simmer the chili for at least 30 minutes, or up to 1 hour, stirring occasionally. Simmering allows the flavors to meld together and deepen, creating a richer and more complex chili. The longer it simmers, the better the flavors will develop.
7. Add Roasted Butternut Squash: Gently stir in the roasted butternut squash to the chili during the last 15 minutes of simmering. Adding it later prevents the squash from becoming too mushy while still allowing it to infuse its flavor into the chili.
8. Season and Serve: Taste the chili and season with salt and black pepper to taste. Adjust spices as needed. If you prefer a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, sour cream, chopped cilantro, green onions, tortilla chips, or avocado.

Nutrition Facts

This Butternut Squash & Beef Chili is not only delicious and comforting but also packed with nutrients. Here’s a general overview of the nutritional information per serving, keeping in mind that values can vary slightly based on specific ingredient brands and portion sizes.

• Serving Size: Approximately 1.5 cups (350-400 grams) – This is a generous and satisfying portion size, perfect for a hearty meal.
• Calories: Approximately 450-550 calories per serving – A good calorie range for a substantial and filling meal, providing energy and satiety.
• Protein: Approximately 30-35 grams per serving – Excellent source of protein from the ground beef and beans, essential for muscle building and satiety. Protein helps keep you feeling full and satisfied for longer.
• Vitamin A: Excellent source, exceeding 100% of the Daily Value – Butternut squash is incredibly rich in Vitamin A, important for vision, immune function, and cell growth. This chili is a great way to boost your Vitamin A intake.

Note: These nutritional values are estimates and may vary. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used. This chili is a good source of vitamins, minerals, and fiber, making it a healthy and balanced meal option when enjoyed in moderation as part of a balanced diet.

Preparation Time

The total preparation time for this Butternut Squash & Beef Chili is approximately 1 hour and 15 minutes, including both prep work and cooking time.

• Prep Time: Approximately 30 minutes – This includes peeling and cubing the butternut squash, dicing the onion and bell peppers, mincing the garlic, and gathering all the ingredients. Efficient prep work will streamline the cooking process.
• Cook Time: Approximately 45 minutes – This includes roasting the butternut squash (20-25 minutes) and simmering the chili on the stovetop (30 minutes). The simmering time is crucial for developing deep flavors, but you can simmer it for longer if you have time for an even richer result.

While it’s not a super quick weeknight meal, the majority of the time is hands-off simmering, making it manageable for a weeknight dinner with a little planning. And the delicious, hearty results are well worth the time invested! You can also save time by prepping the vegetables ahead of time or even roasting the butternut squash the day before.

How to Serve

Butternut Squash & Beef Chili is incredibly versatile and can be served in numerous delicious ways. Here are some ideas to elevate your chili experience:

• Classic Bowl:
  • Serve in a warm bowl as a comforting and satisfying meal on its own.
  • This is the simplest and most traditional way to enjoy chili.
  • Perfect for a cozy night in or a casual family dinner.
• Topped with Goodness:
  • Shredded Cheese: Cheddar, Monterey Jack, or Pepper Jack are all excellent choices.
  • Sour Cream or Greek Yogurt: Adds a cool and creamy tanginess that balances the chili’s richness.
  • Chopped Cilantro: Fresh cilantro brightens the flavors and adds a vibrant touch.
  • Green Onions: Provide a mild oniony bite and visual appeal.
  • Avocado or Guacamole: Adds creaminess and healthy fats for extra richness and flavor.
  • Tortilla Chips or Cornbread: For dipping and scooping up every last bit of chili.
  • Hot Sauce: For those who like an extra kick of heat.
• Over Potatoes:
  • Baked Potatoes: Spoon chili over a baked potato for a hearty and satisfying loaded potato meal.
  • Sweet Potatoes: The sweetness of sweet potatoes complements the flavors of the chili beautifully.
  • Mashed Potatoes: Creamy mashed potatoes provide a comforting base for the rich chili.
• Chili Cheese Fries/Nachos:
  • Chili Cheese Fries: Pour chili over a bed of crispy fries and top with cheese for a decadent treat.
  • Chili Nachos: Spread tortilla chips on a plate, top with chili, cheese, and your favorite nacho toppings for a crowd-pleasing appetizer or meal.
• Stuffed Peppers or Zucchini:
  • Use the chili as a filling for bell peppers or zucchini boats for a healthier and creative twist.
  • Bake until the peppers or zucchini are tender and the chili is heated through.
• With a Side:
  • Cornbread: A classic pairing for chili, offering a slightly sweet and crumbly texture.
  • Biscuits: Warm, buttery biscuits are perfect for soaking up the chili.
  • Side Salad: A fresh green salad provides a light and refreshing contrast to the rich chili.

Additional Tips for Perfect Butternut Squash & Beef Chili

Want to take your Butternut Squash & Beef Chili to the next level? Here are eight helpful tips to ensure chili perfection every time.

1. Roast the Squash Properly: Don’t skip roasting the butternut squash! Roasting brings out its natural sweetness and creates a caramelized flavor that is far superior to boiling or steaming. Make sure the squash is evenly cubed and spread in a single layer on the baking sheet for even roasting. Slightly caramelized edges are perfect.
2. Don’t Skimp on Browning the Beef: Browning the ground beef is essential for developing deep, savory flavors. Don’t rush this step. Let the beef brown properly in the hot pan before breaking it up too much. This creates flavorful “fond” at the bottom of the pot, which enhances the overall chili flavor.
3. Bloom Your Spices: Cooking the spices in the pot with the onions and garlic for a minute before adding the liquids is crucial. This “blooms” the spices, releasing their essential oils and intensifying their flavors. It makes a noticeable difference in the depth of flavor in your chili.
4. Simmer Low and Slow: Patience is key when making chili. Simmering the chili for at least 30 minutes, and even up to an hour or longer, allows the flavors to meld and deepen beautifully. The longer it simmers, the richer and more complex the chili will become. Low and slow cooking is the secret to great chili.
5. Adjust the Spice Level: Chili powder and cayenne pepper can vary in heat. Start with the recommended amounts and then taste and adjust to your preference. You can always add more spice, but it’s harder to take it away. If you’re sensitive to heat, start with half the cayenne pepper and taste as you go.
6. Use Quality Beef Broth: Using a good quality beef broth will significantly impact the flavor of your chili. Opt for low-sodium broth to control the saltiness of the final dish. Homemade beef broth is even better if you have the time, but a good store-bought broth is perfectly acceptable.
7. Make it Ahead of Time: Chili is a fantastic make-ahead dish. In fact, the flavors often improve overnight as they have more time to meld together. Make a big batch on the weekend and enjoy it throughout the week. It’s perfect for meal prepping and busy weeknights.
8. Customize Your Toppings: Don’t be afraid to get creative with your toppings! Experiment with different cheeses, sour cream variations (like chipotle sour cream), fresh herbs, and crunchy elements like tortilla strips or fried onions. Toppings add texture and flavor complexity to each bite.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Butternut Squash & Beef Chili, along with helpful answers to guide you.

Q1: Can I use a different type of squash?
A: Yes, you can substitute other winter squashes like acorn squash, kabocha squash, or even pumpkin puree (though puree will result in a smoother, less textured chili). Each squash will bring a slightly different flavor profile, but they will all work well in this recipe. Butternut squash is preferred for its sweetness and texture, but feel free to experiment!

Q2: Can I make this chili vegetarian or vegan?
A: Yes, you can easily adapt this recipe for vegetarian or vegan diets. Substitute the ground beef with plant-based crumbles, lentils, or extra beans. Ensure you use vegetable broth instead of beef broth. For a vegan version, skip any dairy-based toppings like sour cream and cheese, and opt for plant-based alternatives or avocado, salsa, or vegan sour cream.

Q3: Can I make this chili in a slow cooker?
A: Absolutely! To make this in a slow cooker, brown the ground beef and sauté the onions and peppers on the stovetop as instructed. Then, transfer everything to your slow cooker, including the roasted butternut squash (or you can add cubed raw squash which will soften during slow cooking). Cook on low for 6-8 hours or on high for 3-4 hours.

Q4: How long does Butternut Squash & Beef Chili last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, this chili will last for 3-4 days. Make sure to cool the chili down to room temperature before refrigerating it to prevent bacterial growth. It’s a great meal prep option for the week.

Q5: Can I freeze Butternut Squash & Beef Chili?
A: Yes, chili freezes exceptionally well. Allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or directly in a pot over low heat. Freezing is a great way to have chili on hand for quick and easy meals.

Q6: What if I don’t have smoked paprika? Can I use regular paprika?
A: While smoked paprika adds a wonderful smoky depth, you can substitute it with regular paprika if needed. However, the flavor will be slightly less complex. Consider adding a touch of liquid smoke (very sparingly!) or a pinch of chipotle powder for a hint of smokiness if you have it.

Q7: Can I add other vegetables to this chili?
A: Yes, feel free to customize this chili with other vegetables you enjoy. Good additions include diced carrots, celery, zucchini, or mushrooms. Add them along with the onions and bell peppers for sautéing. Adding more vegetables is a great way to boost the nutritional value and flavor of your chili.

Q8: My chili is too thick/too thin. How can I adjust the consistency?
A: If your chili is too thick, add more beef broth, a little at a time, until it reaches your desired consistency. If your chili is too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the beans or butternut squash against the side of the pot to thicken it naturally. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be stirred in during the last 15 minutes of simmering to thicken it quickly if needed.

Print