Butternut squash is a fall staple in our house, so is chili. It was only natural, then, that the two would eventually end up in the same bowl. And let me just say, the results are crazy good. Butternut squash chili is delicious; it’s colorful; and it’s loaded with all sorts of good-for-you stuff. This is the kind of meal that you’ll want to add to your regular rotation because it comes together quickly and leaves you with leftovers for the next day.
Butternut Squash Chili
- 1 lb ground beef
- Half of a butternut squash, peeled and cubed
- 14 oz. beef broth
- (2) cans kidney beans, drained
- (1) 28 oz. can of diced tomatoes
- 2 bell peppers, chopped
- 1 medium onion, chopped
- 1 Tbsp chili power (2 Tbsp if you like heat)
- 1-1/2 tsp cumin
- 6 cloves garlic, minced
- Salt to taste
What You Do:
Brown the ground beef in a large pot. Drain the fat. Then, add the peppers and onions, and cook until soft.
Add the rest of the ingredients, and bring the pot to a boil. Then, reduce the heat to medium and cook until the butternut squash is soft (about 25-30 minutes).
Serve with sour cream, cheese or your favorite chili toppings.
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