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    Home » Recipes » Beef and Lamb

    Ground Beef and Butternut Squash Chili

    Modified: Sep 11, 2024 · Published: Oct 15, 2020 · by Amy Casey · This post may contain affiliate links · 6 Comments

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    pot of healthy chili with beef and butternut squash recipe

    On a chilly day, nothing is better than a bowl of chili. This healthy Ground Beef and Butternut Squash Chili with kidney beans is perfect for your next game day menu, a winter lunch with friends or a cozy dinner by the fireplace.

    sauté pan of chili with butternut squash

    Butternut squash makes this chili delicious! The fall veggie tastes nutty and a little sweet. Kinda like a sweet potato, but a bit more creamy in texture.

    A recent menu request from one of my personal chef clients was for a stick-to-your-ribs chili but, with a healthy and tasty twist. I suggested my traditional ground beef and butternut squash chili with beans. I made a big batch of Spicy Chili with Butternut Squash and now it is a new favorite of my client's family.

    ground beef, red peppers, kidney beans, spices

    ingredients

    • extra virgin olive oil
    • red onion
    • red bell pepper
    • garlic
    • chili powder
    • cumin
    • smoked paprika
    • kosher salt
    • ground beef
    • butternut squash
    • canned crushed tomatoes
    • kidney beans
    • sour cream, cheddar cheese, avocado, hot sauce, cilantro

    This recipe makes about 2 quarts of smoky and slightly spicy chili with butternut squash. The cubed squash adds a sweet, nutty flavor to the one pot recipe.

    For my personal chef clients, I like to prepare and package some toppings and mix~ins with the chili for my clients. Cool sour cream, shredded cheddar cheese, creamy avocado cubes, hot sauce and fresh cilantro are some favorites. That way each family member can enjoy their chili just how they like it.

    pan of chili with butternut squash

    FAQS for making a healthy chili with beef recipe from scratch

    • I like a large sauté pan with straight sides for this chili recipe. The wide bottom and straight sides of the pan are an efficient and mess free way to sauté and simmer all the ingredients.
    • Don't skip sautéing the spices for 30 seconds. This short cooking time helps the spices release their oils and intensifies their spicy, smoky, peppery, and slightly sweet flavors.
    • Break up the ground beef as it is cooking so it browns and cooks evenly.
    • The peel of the butternut squash is edible. But I peel the squash before cubing it as I feel the texture is more appealing. Just my preference. Other squashes can be substituted in the recipe including delicata, acorn, dumpling and pumpkin.
    • Check and stir the simmering chili a few times while it is cooking. The butternut squash should retain its shape when cooked but, be tender and not mushy.
    • The chili stays fresh in the refrigerator for 3 to 4 days when packaged in a covered container. It can also be frozen for 4 to 6 months. For most of my clients, I use these glass storage containers for packaging meals for the refrigerator and freezer.
    chili with shredded cheese and avocado

    more comfort food one pot recipes

    • Baked Chicken Mozzarella Marinara
    • Thai Curry Chicken
    • Parmesan Everything Bagel Chicken
    • Lemon and Garlic Butter Shrimp

    If you make this healthy beef chili with butternut squash recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

    Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.

    pot of healthy chili with beef and butternut squash recipe
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    chili with butternut squash, sour cream, cheddar cheese, avocado and cilantro

    Ground Beef and Butternut Squash Chili


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.7 from 3 reviews

    • Author: Amy Casey
    • Total Time: 35 minutes
    • Yield: 6 servings 1x
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    Description

    On a chilly day, nothing is better than a cozy bowl of chili. This healthy chili with ground beef recipe gets a flavor boost from kidney beans and butternut squash.


    Ingredients

    Units Scale
    • 1 tablespoon extra virgin olive oil
    • 1 ½ cups chopped red onion
    • 1 cup chopped red bell pepper
    • 3 garlic cloves, minced
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 1 ½ teaspoon smoked paprika
    • 1 ½ teaspoons kosher salt
    • 1 pound ground beef (85% lean 15% fat)
    • 2 cups cubed butternut squash (1 inch cubes)
    • 28 ounces canned crushed tomatoes
    • 15.5 ounces canned kidney beans, drained
    • sour cream, shredded cheddar cheese, diced avocado, hot sauce, cilantro ~ for serving

    Instructions

    1. Heat a large sauté pan over medium heat. Add extra virgin olive oil, onion and red pepper. Sauté for 5 to 6 minutes or until the onions are just softened. Add the garlic and sauté and stir for another 30 seconds.
    2. Add the chili powder, cumin, smoked paprika and kosher salt. Stir sauté the spices for about 30 seconds.
    3. Add the ground beef and break it up into small pieces with a wooden spoon. Cook the ground beef until browned, about 5 to 6 minutes. Stir occasionally.
    4. Add the butternut squash, canned crushed tomatoes, and kidney beans. Stir and bring to a boil. Reduce the heat to a simmer. Cover and cook for about 20 to 25 minutes or until the butternut squash is tender but, not mushy. Stir occasionally.
    5. Season to taste.
    6. Serve in bowls and offer sour cream, shredded cheddar cheese, diced avocado, hot sauce and fresh cilantro as toppings.

    Notes

    • I like a large sauté pan with straight sides for this chili recipe. The wide bottom and straight sides of the pan are an efficient and mess free way to sauté and simmer all the ingredients.
    • Don't skip sautéing the spices for 30 seconds. This short cooking time helps the spices release their oils and intensifies their spicy, spicy, peppery, and slightly sweet flavors.
    • Break up the ground beef as it is cooking so it cooks evenly.
    • The peel of the butternut squash is edible, but I peel the squash before cubing it.
    • Check and stir the simmering chili a few times while it is cooking. The butternut squash should retain its shape when cooked but, be tender and not mushy.
    • The chili stays fresh in the refrigerator for 3 to 4 days when packaged in a covered container. It can also be frozen for 4 to 6 months. For most of my clients, I use these glass storage containers for packaging meals for the refrigerator and freezer.
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Category: entree
    • Method: cook on stove top
    • Cuisine: American

    Nutrition

    • Serving Size: 1 ½ cups
    • Calories: 313
    • Sugar: 6.6 g
    • Sodium: 790 mg
    • Fat: 14.4 g
    • Saturated Fat: 4.8 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 20.6 g
    • Fiber: 7.6 g
    • Protein: 26.4 g
    • Cholesterol: 68 mg

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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      Ground Beef Lettuce Wraps
    • Irish corned beef tacos with cabbage.
      Irish Tacos with Corned Beef and Cabbage

    Share it!

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    1. Lois Hall

      October 30, 2024 at 3:22 pm

      I made this today for dinner and it turned out really good. Substituted celery for the bell peppers and probably used just a bit more spice/black pepper. The squash makes it just a tad sweet. Sautéed the veggies, garlic,hamburger in my pressure cooker then cooked for 20 minutes. Perfect, didn’t want the squash to disintegrate into mush. Thanks for sharing the recipe.

      Reply
      • Amy Casey

        October 31, 2024 at 8:36 am

        I'm so glad you enjoyed my recipe Lois! And the sub of the celery for peppers is a good one.

        Reply
    2. Paula

      October 16, 2024 at 2:27 pm

      I rarely make chili because it's not a big favorite of my husband and daughter, but I felt like making it this past week. I searched online for a recipe and this one looked better than most. Both my husband and daughter liked it! I thought the addition of butternut squash was a clever idea. Will make this again!

      Reply
      • Amy Casey

        October 18, 2024 at 12:28 pm

        That's awesome Paula. I'm so glad your family enjoyed my recipe.

        Reply
    3. Martha

      September 30, 2024 at 7:03 am

      Made this on Saturday to enjoy on Sunday. I used 90% lean grass-fed ground beef, but otherwise followed the recipe exactly. Served with optional toppings of hot sauce, sour cream and shredded sharp cheddar. Everyone enjoyed this, and I regret freezing the leftover portions because I'd happily eat it again today! Thanks, Amy.

      Reply
      • Amy Casey

        September 30, 2024 at 9:19 am

        I'm so glad you enjoyed my chili recipe Martha! It's a fall favorite in our house.

        Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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