Best 2 Beef And Butternut Squash Chili Recipes

Beef and butternut squash chili is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, butternut squash, and chili spices creates a rich and complex flavor that is sure to please everyone at the table. This chili is also relatively easy to make, making it a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

Let's cook with our recipes!

BEEF AND BUTTERNUT SQUASH CHILI

Beef and Butternut Squash Chili image

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

Provided by Brooke Anderson

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 medium butternut squash - peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 (14.5 ounce) can crushed tomatoes
1 ½ cups beef broth
1 cup water
1 tablespoon honey
1 (15 ounce) can black beans, rinsed and drained

Steps:

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g

BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)

Beef and Butternut Squash Chili Recipe - (4.4/5) image

Provided by KatrinaB

Number Of Ingredients 22

Ingredients

1 pound stew beef cut into bite size pieces
1/2 tablespoon salt
1 teaspoon black pepper
4 tablespoons canola oil
1/2 yellow onion, chopped
3 cloves of garlic, chopped
1 jalapeno pepper, seeds removed, chopped fine
1/2 green bell pepper, chopped
1 cup dry red wine
1 5 ounce can tomato paste
1 28 ounce can whole tomatoes
2 tablespoons hot Mexican chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces frozen cubed butternut squash
1 cup water
1 tablespoon red wine vinegar
2 teaspoons butternut squash seed oil (optional)

Steps:

Cut stew beef into bite size pieces and coat with salt and pepper. Heat 2 tablespoons oil in dutch oven. Brown beef, remove and set aside. Heat remaining oil in dutch oven. Add chopped onion and cook 3 minutes or until translucent. Add garlic, jalapeno and bell pepper and cook 2 or 3 minutes. Add wine and stir in tomato paste. Add whole tomatoes and crush with wooden spoon. Return cooked beef to the pot. Add spices, stir to combine, cover and simmer for one hour. Add butternut squash and water and simmer for one more hour, stirring occasionally. Remove from heat and finish with red wine vinegar (and optional butternut squash seed oil.)

Tips:

Choose the right squash. Butternut squash is the most popular squash for chili, but you can also use acorn squash, kabocha squash, or even pumpkin. Just make sure the squash is ripe and has a sweet flavor.
Roast the squash before adding it to the chili. Roasting the squash brings out its natural sweetness and makes it more tender. To roast the squash, simply cut it in half lengthwise, scoop out the seeds, and drizzle with olive oil. Then, place the squash cut-side down on a baking sheet and roast at 425 degrees Fahrenheit for 30-40 minutes, or until the squash is tender.
Use a variety of beans. Don't just stick to one type of bean. Using a variety of beans will give your chili a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and cannellini beans.
Add some spice. Chili is a great way to warm up on a cold day, so don't be afraid to add some spice. Some good options include chili powder, cumin, paprika, and cayenne pepper. You can also add some fresh jalapeños or serrano peppers for an extra kick.
Let the chili simmer. The longer you simmer the chili, the better the flavors will develop. So, plan on letting the chili simmer for at least 30 minutes, or even longer if you have time.

Conclusion:

Beef and butternut squash chili is a delicious and hearty meal that is perfect for a cold day. It is also a great way to use up leftover beef and vegetables. So, next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #beef #vegetables #easy #fall #low-fat #winter #chili #dietary #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #healthy-2 #ground-beef #low-in-something #meat #squash #presentation #served-hot