Butternut squash, black beans, and ground beef star in this flavor packed Butternut Squash Chili with Beef. This isn't your typical chili!
Course Main Dish
Cuisine American
Keyword butternut squash chili, chili recipe
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6servings
Calories 372kcal
Author Deborah Harroun
Ingredients
1tablespoonchili powder
1tablespooncumin powder
2teaspoonsdried oregano
3tablespoonsolive oil
1cupdiced onion
1cupdiced bell pepper
1lbground beef
2tablespoonstomato paste
2tablespoonshot saucesuch as Frank’s Red Hot
2-3cupsbeef broth
1can15 oz black beans, drained and rinsed
1can14.5 oz diced tomatoes, undrained
2tablespoonscornmeal
12 - 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.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.