Go Back
+ servings
Print Pin
5 from 3 votes

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.
Course Main Course
Cuisine American
Keyword beef chili with beans
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 712kcal
Author Olya


  • 1 tablespoon 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 tablespoon cumin
  • 1 tablespoon chili powder (chili will be moderately spicy)
  • 2 teaspoon dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon salt more if desired
  • 1 cup cheddar cheese shredded
  • parsley for garnish


  • Heat 1 tablespoon 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 ½ 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: 19320IU | Vitamin C: 80.1mg | Calcium: 440mg | Iron: 10.5mg