Butternut Squash Chili Recipe

Name: Butternut Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground beef; 1 onion, diced; 1 small butternut squash, diced; 1 lb baby carrots, halved; 2 (15 ounce) cans diced tomatoes; 1 (15 ounce) can black beans (red and pinto beans would be great too!); 3 tablespoons chili powder; 1 teaspoon garlic powder; salt, to taste; pepper, to taste; homemade bread or roll

Servings: persons

1 12 lbs ground beef
1 onion, diced
1 small butternut squash, diced
1 lb baby carrots, halved
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can black beans (red and pinto beans would be great too!)
3 tablespoons chili powder
1 teaspoon garlic powder
salt, to taste
pepper, to taste
homemade bread or roll

1
In a large saucepan or Dutch oven, brown the ground beef with the diced onion.
2
Once browned, drain and then return to the pot.
3
Add the squash, baby carrots, diced tomatoes with juices, black beans with juices and about 4 cups of water.
4
(Add more or less depending on how soup-y you want it!)
5
Stir in the chili powder and garlic powder.
6
Bring to a bubbling boil, then reduce heat and simmer for 20-30 more minutes, or until the squash cubes are soft.
7
(Cooking time will vary depending on thickness of the squash cubes.
8
).
9
Season with salt and pepper.
10
And some crushed pepper, if you want some extra heat!
11
Prepare bread.
12
Serve Butternut Squash Chili with side of bread.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs ground beef, 1 onion, diced, 1 small butternut squash, diced, 1 lb baby carrots, halved, and more.

Yes, Butternut Squash Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Chili

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