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.
Servings 4
Calories 712kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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