This hearty beef chili with beans is perfect for weeknights or make-
Health Benefits of Beef Chili with Beans and Butternut Squash
This amazing chili has over 300% of your daily intake requirement of vitamin A and a sizable amount of Vitamin C – all thanks to the butternut squash.
You can make a big batch of this butternut squash and beef chili on Sunday and eat it for lunch all week just for the health benefits! Make sure to add some fresh cheese to the chili bowl and you’re all set!
How much spice to add to the Beef Chili?
This moderately spicy beef chili is hearty and warming. I used only 1 tablespoon of chili powder for the entire pan of chili.
There are other recipes that add 2 tablespoons or more. If you’re unsure of how spicy you would like it to be – err on the lower side and add 1/2 tablespoon.
This beef chili is one of those dishes that gets a little better in the fridge every day. So if you are in a mood for lots of healthy vegetables and protein, this recipe is full of goodness and is incredibly easy to make!
I like this butternut squash and beef chili by itself, but it tastes amazing with these salads:
- Brussels Sprout Cranberry Salad with Honey Mustard Vinaigrette
- Walnut and Spinach Salad in Honey Mustard Vinaitrette
And if you are the type of person who likes to have a piece of bread with your beef chili how about:
Cheesy Butternut Squash and Beef Chili with Beans
- 1 tbsp olive oil
- 1 lb ground beef
- 1.5 lb medium butternut squash cubed (or 2 cups cubed squash)
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 15 oz. can of beans (red kidney or black beans)
- 28 oz. can of diced tomatoes
- 2 cups beef broth
- 1 tbsp cumin
- 1 tbsp chili powder (chili will be moderately spicy)
- 2 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp salt more if desired
- 1 cup cheddar cheese shredded
- parsley for garnish
- Heat 1 tbsp olive oil in a large skillet and add ground beef. Cook, breaking up the meat, for 5 minutes. Add butternut squash, bell pepper, garlic, beans and canned tomatoes.
- Add 2 cups beef broth and bring to a simmering point. Add chili powder, cumin, oregano and sugar. Cover the skillet with a lid and cook on medium-low for 30 minutes. Remove the lid and check if the butternut squash is tender. Add 1/2 teaspoon salt. Taste to see if more salt is needed.
- Turn off heat and add 1 cup cheddar cheese. Mix it in with a wooden spoon.
- Transfer the chili to serving bowls and garnish with shredded cheese and parsley.