Description
This hearty Chili with Butternut Squash combines rich ground beef with sweet, tender butternut squash and a flavorful mix of spices. Enhanced with diced tomatoes, jalapenos, and bell peppers, this comforting chili simmers to perfection in a pot, offering a delicious and warming meal that’s perfect for any season. Optional beans and toppings allow for customization, making it a versatile dish that pairs wonderfully with cornbread.
Ingredients
Scale
Meat and Vegetables
- 2 lbs ground beef
- 300 g (1 medium) yellow onion, diced
- 70 g (about 2 large) jalapenos, seeded and chopped
- 171 g (about 1 large) bell pepper, diced (yellow, red, or orange)
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 lb diced butternut squash (fresh or frozen)
Liquids and Canned Goods
- 28 oz (1 large can) diced tomatoes
- 16 oz (2 cups) broth (beef or chicken)
- Optional: 1–2 (15 oz) cans black beans, kidney beans, or pinto beans, drained and rinsed
Spices and Seasonings
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
Optional Toppings
- Shredded cheese
- Sour cream
- Green or red onion
- Cilantro
- Avocado
- Pickled jalapenos
- Hot sauce
- Corn chips
Instructions
- Brown the ground beef: In a large soup pot or Dutch oven, heat over medium-high and brown the ground beef until nearly cooked through, ensuring it is broken up into small pieces for even cooking.
- Cook vegetables with beef: Add the diced yellow onion, chopped jalapenos, and diced bell pepper directly into the pot with the beef. Cook for 4 to 5 minutes until the onion is soft and translucent. Then add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
- Add spices and liquids: Stir in chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and cracked black pepper until evenly combined. Pour in the diced tomatoes, broth, and add the diced butternut squash. If using beans, add them now. Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a low boil, then reduce the heat to a simmer. Let it cook gently for 10 to 15 minutes or until the butternut squash is tender when pierced with a fork and the chili is fragrant with melded flavors.
- Adjust seasoning and serve: Taste the chili and adjust salt and pepper if needed. Serve warm topped with your choice of optional toppings such as shredded cheese, sour cream, cilantro, or corn chips. Enjoy alongside brown butter buttermilk skillet cornbread for a complete meal.
Notes
- Ground beef can be substituted with ground turkey or plant-based alternatives for different dietary preferences.
- The jalapenos can be adjusted for heat level; leave seeds for extra spice or omit for mild flavor.
- Fresh or frozen butternut squash both work well; just ensure it’s diced into uniform pieces for even cooking.
- Beans are optional but add extra protein and fiber, making the chili more filling.
- This chili pairs excellently with cornbread or crusty bread.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
