Butternut Squash Chili with Beef
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Chili with Beef
Description
This Butternut Squash Chili with Beef blends typical chili spices with the sweetness and soft texture of butternut squash. The recipe calls for browning ground beef with chili powder, cumin, and oregano, then adding diced tomatoes, black beans, tomato paste, cornmeal, and the cubed squash. The chili simmers uncovered near the end to thicken the mixture and tenderize the squash thoroughly without losing its shape. The result is a rich chili with a mix of soft squash and meaty, well-seasoned beef.
The chili’s blend of spices offers a balanced warmth without overpowering the natural sweetness of the squash and the acidity of the tomatoes. Cornmeal helps give the chili a slightly thickened body. This dish serves well on its own or with simple sides like cornbread or a green salad to provide contrast.
For seasoning, salt and pepper adjustments come at the end after simmering. Using beef broth helps to enrich the flavor and can be adjusted to achieve desired thickness. The chili offers a filling meal appropriate for cooler days or when a comforting one-pot dish is desired.
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 2 teaspoons oregano dried
- 3 tablespoons olive oil
- 1 cup onion diced
- 1 cup bell pepper diced
- 1 lb ground beef
- 2 tablespoons tomato paste
- 2 tablespoons hot sauce such as Frank’s Red Hot
- 2-3 cups beef broth
- 1 can black beans drained and rinsed, 15 oz
- 1 can diced tomatoes undrained, 14.5 oz
- 2 tablespoons cornmeal
- 1 butternut squash 2 - 2 1/2 lb, peeled, seeded and cut into 1/2” cubes
Instructions
- In a small bowl, combine the chili powder, cumin and oregano.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and bell pepper and cook, stirring frequently, until they start to soften, about 5 minutes.
- Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
- Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
- Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.
Notes
- Nutrition values are approximate and vary by brand and product choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 372kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 627mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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