Butternut Squash Chili
When comfort food season hits, this chili with butternut squash always makes its way into my kitchen. The tender squash pairs with smoky spices and hearty beef for a bowl that’s as nourishing as it is delicious!
Servings: 6 servings
Calories: 313kcal
Equipment
- chef knife
- cutting boards
- Dutch oven
- measuring cups
Ingredients
- 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
- Heat a large sauté pan over medium heat. Add extra virgin olive oil, onion, red pepper and garlic. Sauté for 5 to 6 minutes or until the onions are just softened. Add the chili powder, cumin, smoked paprika and kosher salt. Stir sauté the spices for about 30 seconds.
- 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.
- Add the butternut squash, canned crushed tomatoes, and kidney beans.
- Stir the chili 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.
- 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.
Nutrition
Serving: 1½ cups | Calories: 313kcal | Carbohydrates: 20.6g | Protein: 26.4g | Fat: 14.4g | Saturated Fat: 4.8g | Cholesterol: 68mg | Sodium: 790mg | Fiber: 7.6g | Sugar: 6.6g
