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Bowl of butternut squash chili with ground beef topped with sour cream.
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Butternut Squash Chili with Beef

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
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 372kcal
Author Deborah Harroun

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 (15 oz) ca black beans drained and rinsed
  • 1 (14.5 oz) can 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.
    1 tablespoon chili powder, 1 tablespoon cumin powder, 2 teaspoons dried 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.
    3 tablespoons olive oil, 1 cup diced onion, 1 cup diced bell pepper
  • 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.
    1 lb ground beef, 2 tablespoons tomato paste, 2 tablespoons 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.
    2-3 cups beef broth, 1 (15 oz) ca black beans, 1 (14.5 oz) can diced tomatoes, 2 tablespoons cornmeal, 1 (2 - 2 1/2 lb) butternut squash
  • 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.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 35g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 627mg | Fiber: 8g | Sugar: 10g