Butternut squash ground beef chili is a hearty and flavorful dish that combines the sweetness of butternut squash with the savory flavors of ground beef, chili spices, and a variety of vegetables. This recipe is perfect for a cold winter day or a busy weeknight meal. It is also a great way to use up any leftover butternut squash you may have. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying chili that the whole family will love.
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BEEF AND BUTTERNUT SQUASH CHILI
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
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
BUTTERNUT SQUASH CHILI
Steps:
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges
BUTTERNUT SQUASH CHILI WITH BEEF AND BEANS
This healthy chili recipe features butternut squash and beef as the main ingredients. The chili is gluten-free, packed with veggies, and rich in fiber and protein. The ingredients include red kidney beans, green bell pepper, corn, garlic, and tomatoes. This healthy comfort food makes a hearty dinner in the fall and winter. The butternut squash chili will also be a great addition to your holiday menu, including Thanksgiving, Christmas, and New Year's Eve.
Provided by Julia
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
- To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes.
- Use a spoon to break all tomatoes into small bites.
- Add 2 cups of water.
- Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt).
- Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat.
- Add extra chili powder, if you want more heat. Season with more salt, if necessary.
- Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.
Nutrition Facts : Calories 437 kcal, Carbohydrate 41 g, Protein 25 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 59 mg, Sodium 318 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving
BEEF AND SUMMER SQUASH CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
- Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
- Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.
BUTTERNUT GOULASH
We make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! -Allison Wilmarth, Forest City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain., Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.
Nutrition Facts : Calories 196 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 450mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
BEEFY BUTTERNUT SQUASH CHILI
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
BEEF AND SQUASH CHILI
Steps:
- Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
- Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
- Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6-8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
- Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20-25 minutes. Add squash; cover and cook until tender, 10-15 minutes. Stir in lime juice.
- Meanwhile, preheat oven to 350°F. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8-10 minutes. Let cool.
- Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
- Do Ahead
- Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)
Provided by KatrinaB
Number Of Ingredients 22
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.)
BUTTERNUT SQUASH CHILI
This is a deliciously hearty, vegetarian butternut squash chili that I concocted years ago which is popular with the entire family.
Provided by Maraia Hoffman
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
- Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
- Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 73.9 g, Cholesterol 97.4 mg, Fat 29.7 g, Fiber 14.3 g, Protein 15.2 g, SaturatedFat 17.5 g, Sodium 1343 mg, Sugar 16.9 g
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
- Roast the butternut squash before adding it to the chili: Roasting brings out the squash's sweetness and caramelizes its natural sugars. To roast the squash, preheat your oven to 400 degrees Fahrenheit and toss the squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the squash is tender and slightly browned.
- Use a good quality ground beef: The ground beef is the star of the show in this chili, so it's important to use a good quality beef that is at least 80% lean. You can also use ground turkey or chicken if you prefer.
- Don't skimp on the spices: The spices are what give this chili its flavor, so don't be afraid to use a generous amount. Chili powder, cumin, oregano, and paprika are all essential spices for chili. You can also add other spices to taste, such as garlic powder, onion powder, or cayenne pepper.
- Let the chili simmer for a while: Simmering allows the flavors to develop and meld together. The longer you simmer the chili, the better it will taste. Aim to simmer the chili for at least 30 minutes, or up to an hour if you have the time.
Conclusion:
This butternut squash ground beef chili is a delicious and hearty meal that is perfect for a cold night. It's also a great way to use up leftover butternut squash. The chili is easy to make and can be tailored to your own taste preferences. If you like your chili spicy, add some more cayenne pepper. If you prefer a milder chili, reduce the amount of cayenne pepper or omit it altogether. No matter how you make it, this chili is sure to be a hit with your family and friends.
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