Beef & Butternut Squash Chili

Fall cooking · 6 servings
Estimated time: About 1 hour.

Butternut squash brings a mellow sweetness to a hearty beef, tomato, and kidney-bean chili.

AI-generated serving illustration.

Ingredients

• 1 pound ground beef

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 tablespoon mild chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 pound peeled butternut squash, cut into ½-inch cubes

• 1 can (28 ounces) crushed tomatoes

• 1 can (15 ounces) kidney beans, drained and rinsed

• 2 cups low-sodium beef broth, plus more as needed

• ¾ teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• Chopped cilantro, optional, for serving

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.

2. Add the beef, breaking it up with a spoon. Cook until it reaches 160°F. Drain excess fat if needed.

3. Stir in garlic, tomato paste, chili powder, cumin, and paprika; cook for 1 minute.

4. Add squash, tomatoes, beans, broth, salt, and pepper. Bring to a gentle simmer.

5. Partly cover and simmer for 25–35 minutes, stirring occasionally, until the squash is tender. Add a splash of broth if it becomes too thick.

6. Taste and adjust the seasoning. Ladle into bowls and finish with cilantro if desired.

Cooking note

Chili powders vary in heat. Start with a mild blend and adjust after simmering.

USDA safe-temperature guidance · Our beef cooking guide

Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.

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