Butternut Squash Chili Recipe

Butternut Squash Chili Recipe
Butternut Squash Chili Recipe photo by Taste of Home
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Butternut Squash Chili Recipe

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Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef or turkey
  • 3/4 cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 to 15 ounces) tomato sauce
  • 3 cups peeled butternut squash, cut into 1/2-inch cubes
  • 2 tablespoons cider vinegar
  • Chopped avocado, plain Greek yogurt and shredded mozzarella cheese, optional

Directions

In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
Add next five ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese. Yield: 8 servings (2 quarts)

Test Kitchen tips
  • If you're short on time, check the local produce market, as many now offer peeled and cubed butternut squash.
  • Unexpected company? Ladle the chili over spiral pasta or macaroni to stretch the servings.
  • Vinegar, added just before serving, helps brighten many dishes, especially rich or fatty ones.
  • Originally published as Butternut Squash Chili in Taste of Home November 2017

    Nutritional Facts

    1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

    • 1 pound ground beef or turkey
    • 3/4 cup chopped red onion
    • 5 garlic cloves, minced
    • 3 tablespoons tomato paste
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 to 1 teaspoon salt
    • 1-3/4 to 2 cups water
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes
    • 1 can (14-1/2 to 15 ounces) tomato sauce
    • 3 cups peeled butternut squash, cut into 1/2-inch cubes
    • 2 tablespoons cider vinegar
    • Chopped avocado, plain Greek yogurt and shredded mozzarella cheese, optional
    1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
    2. Add next five ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
    3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese. Yield: 8 servings (2 quarts)

    Test Kitchen tips
  • If you're short on time, check the local produce market, as many now offer peeled and cubed butternut squash.
  • Unexpected company? Ladle the chili over spiral pasta or macaroni to stretch the servings.
  • Vinegar, added just before serving, helps brighten many dishes, especially rich or fatty ones.
  • Originally published as Butternut Squash Chili in Taste of Home November 2017

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