Cheesy Butternut Squash and Beef Chili with Beans
This hearty butternut squash chili with beans 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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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.
Calories: 712kcal | Carbohydrates: 57g | Protein: 41g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 1054mg | Potassium: 1925mg | Fiber: 14g | Sugar: 10g | Vitamin A: 386.4% | Vitamin C: 97.1% | Calcium: 44% | Iron: 58.1%