Beef Chili with Butternut Squash and Cheddar

This hearty beef chili is perfect for weeknights or make-ahead lunches. It’s SO delicious topped with Cheddar Cheese. It has just the right amount of heat – 1 tablespoon of chili powder and 1 tablespoon of cumin. The beef chili was definitely spicy for my family but no one complained of burned tongues! Super easy and very tasty.

You can make a big batch of this butternut squash and beef chili on Sunday and eat it for lunch all week. Just add some fresh cheese to the chili bowl and you’re all set!
This moderately spicy beef chili is hearty and warming. It’s also one of those dishes that gets a little better in the fridge every day.

If you are in a mood for lots of vegetables and meat, this beef chili is full of goodness and is incredibly easy to make!
I like this butternut squash and beef chili by itself, but it’s amazing with this salad:Brussels Sprout Cranberry Salad with Honey Mustard Vinaigrette
And if you are the type of person who likes to have a piece of bread with your beef chili, then go ahead and try this brie bread as well.

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Cheesy Butternut Squash and Beef Chili

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This hearty chili is perfect for weeknights or make-ahead lunches. It’s SO delicious topped with Cheddar Cheese and it has just the right amount of heat – 1 tablespoon of chili powder and 1 tablespoon of cumin.

Course: Main Course

Cuisine: American

Servings: 4

Author: Olga at Whatsinthepan

Ingredients

• 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
• 1 15 oz can of beans (red kidney or black beans)
• 1 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

Instructions

1. 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.

2. 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.

3. Turn off heat and add 1 cup cheddar cheese. Mix it in with a wooden spoon.

4. Transfer the chili to serving bowls and garnish with shredded cheese and parsley.