Crockpot Chili with Butternut Squash

Name: Crockpot Chili with Butternut Squash
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving
Ingredients: 2 pounds ground beef; 1 ½ cups butternut squash; 2 15- ounce can diced tomatoes; 1 small yellow onion; 1 medium poblano pepper; 1 cup chicken or beef broth; ¼ cup tomato paste; 1 chipotle pepper; 4 cloves garlic; 1 ½ tablespoons chili seasoning; 1 tablespoon Worcestershire sauce; 1 tablespoon olive oil; 1 teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
8
Calories
282 kcal
Course
Main Course
Cuisine
American

Crockpot Chili with Butternut Squash

Iris Warren

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This delicious Butternut Squash Chili is a comforting, cozy chili recipe that nourishes you with the most incredible flavor and healthy ingredients.

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Ingredients

Servings

2 pounds ground beef I use 85%
1 ½ cups butternut squash diced
2 15- ounce can diced tomatoes lowest carb, with the juices
1 small yellow onion diced
1 medium poblano pepper diced
1 cup chicken or beef broth divided
¼ cup tomato paste
1 chipotle pepper in the can, chopped
4 cloves garlic minced
1 ½ tablespoons chili seasoning
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon salt divided

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Instructions

Heat a large skillet to medium and add in the ground beef and half the salt. Brown, then remove the ground beef and set aside.
In the same skillet, add in the olive oil, onions, poblano peppers and the rest of the salt. Sauté until translucent.
Add in the garlic and sauté for about 20 seconds, making sure you don’t brown it or it will become bitter.
Add in the chili seasoning and chipotle pepper, allow them to toast for about 10 seconds while stirring.
In a mixing bowl, add in half the broth, tomato paste and Worcestershire and mix. Pour in the skillet and mix well.
Pour the ground beef into the insert of your slow cooker. Pour the tomatoes over the ground beef.
Then pour the onion and pepper mixture from the skillet, with the remaining broth, then mix everything together until well combined.
Lastly, add in the butternut squash over the top and cook on high for 3 hours or low for 6 hours, or until the butternut squash is tender.
Be sure to check about ¾ of the way through cooking and give the chili a good stir. If you overcook the butternut squash, it will fall apart and that’s not what you want.
Serve with a dollop of sour cream, diced avocado, red onion and/or chopped cilantro.

Notes

If you'd like to reduce the carbs, you can omit the butternut squash and the net carbs will go from 8g down to 5g. I don't recommend this because you will lose the creamy texture and flavor the butternut squash offers.