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Beef & Butternut Squash Chili

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Beef & Butternut Squash Chili

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 bursting with flavor and color and jam-packed with nutrients. 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.

If I ever enter a chili cook off, this is the chili I’ll make. It really is that good.

To keep the salt in this recipe to a minimum, I use no-sodium-added beans and tomatoes, along with low-sodium broth. You can always add a bit of salt at the end, if you find it needs it.

Beef & Butternut Squash Chili Recipe

This recipe makes 6 bowls, or 9 cups of chili. If you own a large stockpot, it can easily be doubled or tripled to feed a crowd.

Ingredients:

What You Do:

Brown the Ground Beef

In a large pot, brown the ground beef. Then, drain the fat.

Add the Peppers and Onions

Add the peppers and onions, and cook until soft, about 5 minutes.

Add the Rest of the Chili Ingredients

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, 25-30 minutes.

Pot of Beef & Butternut Squash Chili

Serve your beef & butternut squash chili with a dollop of sour cream, a sprinkle of cheese or your favorite chili toppings.


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Bread Recipes

Here are some breads that pair perfectly with this beef & butternut squash chili.

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Beef & Butternut Squash Chili

Beef & Butternut Squash Chili

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This beef and butternut squash chili is a fun variation on regular chili, and an easy weeknight meal.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 pound ground beef
  • 2 medium bell peppers, chopped
  • 1 medium onion, chopped
  • 2 (15-ounce) cans kidney beans, drained
  • 1 (28-ounce) can diced tomatoes
  • 2 cups beef broth
  • Half a butternut squash, peeled and cubed (about 1 1/2 cups)
  • 1 tablespoon chili power (2 tablespoons, if you like heat)
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • Salt to taste

Instructions

In a large pot, brown the ground beef. Drain the fat.

Add the peppers and onions, and cook until soft, about 5 minutes.

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, 25-30 minutes.

Notes

  • Use no-sodium added beans and diced tomatoes and low-sodium beef broth to keep the salt in this recipe to a minimum.
  • Serve with sour cream, cheese or your favorite chili toppings.

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Here are a bunch of cheap and easy soup recipes to take you through the fall and winter months.

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One Comment

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