Butternut squash, black beans, and ground beef star in this flavor packed Butternut Squash Chili with Beef.
Once upon a time, not very long ago, I wanted to enter a chili contest. I knew that in order to stand out, I needed something a little bit different – not your run of the mill chili.
My original plan was go to vegetarian with a butternut squash chili. Chunks of butternut squash, lots of warm spices, and beans. I made the chili for dinner one night, and have to admit that I kinda liked it. But my husband was very “meh” about it. He told me that it would be better with more meat in it. When I told him that there wasn’t any meat in it, he told me that was what it was missing. 🙂
So, while I thought it was good, I wanted it to be award winning good. So I went in and reworked a few things. Spices were changed, and meat was added. Lots of ground beef.
After my husband finished his second bowl, he told me – Now this is award winning chili!!
And just so I don’t leave you hanging, as luck would have it, I didn’t even get to take my chili to the chili contest. My car was in the shop, and the location was just too far for me to walk to with my kids. So, while we definitely loved this butternut squash chili, and I’m sure it would have done well in the contest, it didn’t get to participate. Next time!!
More Chili Recipes:
Crock Pot Chili
Flatlander Chili
White Chicken Chili
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Butternut Squash Chili with Beef
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 35 mins
- Yield: 6 servings 1x
Description
Butternut squash, black beans, and ground beef star in this flavor packed Butternut Squash Chili with Beef.
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced bell pepper
- 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 (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons cornmeal
- 1 (2 – 2 1/2 lb) butternut squash, 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.
Nicole Pezzola Leyden says
I loved this recipe and it was a big hit with my chili loving family members. I had to improvise a few things and still was so delicious. Will work this one into the rotation in those cold winter months!
Nicole P Leyden says
So delicious!! I used the ingredients I had which deviated from the recipes – cumin seeds instead of powder, white beans instead of black beans, chipolte hot sauce instead of regular and it was still so delicious. Who would have thought that butternut squash was so magical in chili. Thank you!!!
Allie says
This is my favorite chili recipe! Does it freeze well? Thank you!
Jessica says
I made your chili for dinner tonight and it was delicious!
Deborah says
I’m so glad you liked it!
Virginia Roland says
Just made this today – amazing!!! This is really great chili. I will definitely be making this again. I froze a bunch of butternut squash today so will have it on hand to add to the chili in the future. Thank you for sharing!
Lisa says
Could I sub out chicken broth for beef broth or would that be a totally different taste? It’s all I have…
Deborah says
You could definitely sub it out. It would change the flavor a bit, but I think it would still be totally ok. 🙂
Lisa says
So I made it with the chicken broth. It was AMAZINGLY delicious and is now on our menu once a week this fall. Our TJ’s sells pre-cubed butternut squash (I have to cut them smaller) making this meal even easier. So in love with this recipe. Thank you!!!
Virginia Roland says
I used vegetable broth since that is all I had and it was great!
jodeen says
Absolutely delishious!
Arlene says
I just had this chili at a friend’s this afternoon. Not being a dpi y lady, she only used what they liked and put the spice containers out girl anyone who did. Really a good and satisfying recipe! Thanks, am making it tomorrow for family.
Sarah says
I recently started food prepping and this was on my menu for the week. This has so much flavor–I love the butternut squash and beef combination. It’s filling while being healthy. I usually make the tried and true chili recipe, and was glad to change things. The only think I would do different next time is brown the meat separately. I purchased very lean meat but my chili was a little heavy on the oil–I realize this also enhances the flavor.
Deborah says
I’m so glad you liked it!!
Joanne says
Well, this is definitely a winner in my book! Love the sweet paired with the spicy in this.
Linda | Brunch with Joy says
This is already an award winning chili for me! Love the combo and color, plus it’s so perfect during cold weather, too. Yum!
Liz @ Floating Kitchen says
This chili looks so good…totally award wining in my book! And I’m so turkey-ed out at this point, that a big bowl of beef chili is just what I need.
Chels R. says
This sounds really good. I’m going to have to try this one out! To bad about the contest :/
Teresa says
This looks wonderful. I wouldn’t mind a bite right now! 🙂