Savory ground beef and sweet butternut squash chili simmered with beans ready in 45 minutes.
In Austin, chili is practically a religion, and while I have deep respect for a traditional "bowl of red," sometimes my dinner rotation needs something with a bit more nutritional variety. This Beef and Butternut Squash Chili is my answer to the mid-week slump. It retains the hearty, comforting elements of a classic chili-savory ground beef, cumin, and chili powder-but introduces cubes of butternut squash and sweet corn for a natural sweetness that balances the heat. It is a vibrant, colorful dish that feels lighter than a heavy beef stew but is just as satisfying. It bridges the gap between a summer vegetable soup and a winter chili, making it perfect for those unpredictable Texas weather days.
The texture of this chili depends entirely on the size of your squash cubes. You must cut the butternut squash into uniform ¾-inch pieces. If they are too large, the beef will overcook before the squash is tender; if they are too small, they will dissolve into orange mush. uniformity ensures that you get a distinct, tender bite of squash in every spoonful.
The Perfect Autumn Beef Stew
Why You'll Love This Recipe
- Sweet and Savory Balance: The natural sugars in the butternut squash and corn provide a brilliant counterpoint to the savory beef and earthy cumin.
- One-Pan Cleanup: Everything from browning the meat to simmering the vegetables happens in a single large skillet or Dutch oven.
- High Volume: The addition of beans and squash bulks up the meal significantly, stretching a pound of ground beef to feed a crowd.
- Nutrient Dense: This is a comfort food you can feel good about, packed with beta-carotene, fiber, and protein.
Ingredients
To ensure a robust sauce, the quality of your canned goods matters. Here is what you need:
- Ground Beef: 1 pound. I recommend 85/15 lean ground beef. It has enough fat to flavor the broth but won't leave the chili greasy.
- Butternut Squash: 1 pound peeled and chopped into ¾-inch cubes. This is roughly 2 cups, or about the neck portion of a medium squash.
- Aromatics: 1 green bell pepper, chopped, and 4 cloves of minced garlic.
- Tomatoes: 28 ounces canned whole peeled tomatoes. I prefer San Marzano tomatoes (like Cento) for their sweetness and low acidity.
- Beans and Corn: One 15-ounce can of red kidney beans (rinsed) and one 7.5-ounce can of corn (rinsed).
- Liquids: 2 cups water (or beef broth for extra richness).
- Spices: 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon sugar (to balance the tomato acid), and at least ½ teaspoon salt.
- Olive Oil: 1 tablespoon for browning.
How to Make Beef and Butternut Squash Chili
Brown the Beef
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef. Cook, breaking it up with a wooden spoon, until it is fully browned and no pink remains. Carefully drain the excess fat from the pan, leaving just a thin film to cook the vegetables.
Build the Chili Base
To the same pan with the cooked beef, add the cubed butternut squash, chopped green bell pepper, minced garlic, rinsed kidney beans, and rinsed corn. Pour in the entire can of tomatoes with their juices.
Break the Tomatoes
Using the edge of your wooden spoon or a potato masher, gently break the whole tomatoes into bite-sized chunks directly in the pan. This releases their juices and creates a rustic texture.
Season and Simmer
Pour in the 2 cups of water. Sprinkle the chili powder, cumin, sugar, and salt evenly over the mixture. Stir well to combine. Bring the chili to a rolling boil.
Cook Until Tender
Once boiling, reduce the heat to low to maintain a steady simmer. Cook uncovered for 20 to 25 minutes. You are looking for the squash to be fork-tender but not falling apart. The liquid should reduce slightly to form a rich broth.
Finish and Serve
Remove from the heat. Taste the broth. If you want more heat, add extra chili powder or a pinch of cayenne. Adjust salt as needed. Serve hot, topped with shredded cheddar, green onions, and a dollop of Greek yogurt.
Common Mistakes to Avoid
- Undercooking the Squash: Squash is dense. If you rush the simmer, you will end up with crunchy, raw centers. Test a piece before serving.
- Not Draining the Beef: If you skip draining the fat, the chili will have an oily surface layer that separates from the tomato broth.
- Using Pumpkin Pie Mix: Ensure you are using fresh squash or frozen cubes, not canned pumpkin puree, which would turn this into a thick soup rather than a chunky chili.
Tips and Tricks for Success
- The Sugar Factor: Do not skip the teaspoon of sugar. Canned tomatoes and green peppers can be acidic and slightly bitter; the sugar neutralizes this without making the dish taste sweet.
- Pre-Cut Squash: Peeling and cutting a whole butternut squash can be physically difficult. Buying pre-cut cubes from the produce section saves significant time and effort.
- Thicker Chili: If you prefer a thicker sauce, you can mash a few of the kidney beans against the side of the pot during the last 5 minutes of cooking. The starch will thicken the liquid naturally.
Variations
- Turkey Chili: Swap the ground beef for ground turkey or chicken. You may need to add a splash more olive oil as poultry is leaner.
- Smoky Flavor: Add 1 teaspoon of smoked paprika or a minced chipotle pepper in adobo sauce for a barbecue-style smokiness.
- Black Bean Swap: Black beans work just as well as kidney beans and pair beautifully with the orange squash.
How to Serve
This chili is a complete meal in a bowl. However, it pairs exceptionally well with a slice of jalapeño cornbread or warm flour tortillas. Using Greek yogurt instead of sour cream adds a tangy coolness that complements the squash perfectly.
Make Ahead and Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld and improve overnight.
- Freezing: This chili freezes well for up to 3 months. Note that the squash will be softer upon thawing, so reheat gently on the stove.
- Reheating: Add a splash of water or broth when reheating if the chili has thickened too much in the fridge.
Recipe Notes / What I Learned
I learned that using whole peeled tomatoes and breaking them up yourself yields a much better texture than using "crushed" or "diced" tomatoes, which often contain firming agents (calcium chloride) that prevent them from breaking down into a sauce.
Nutrition Snapshot
One bowl (approx. 1.5 cups) contains roughly 350 calories, 12g fat, and 25g protein.
Butternut Squash Chili with Beef and Beans
Equipment
- 1 Large skillet or pot
Ingredients
Group: Chili Base
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 lb butternut squash, peeled and chopped into ¾ inch cubes ¼ of whole squash or 2 cups chopped squash
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 15 oz red kidney beans from the can, rinsed
- 7.5 oz corn from the can, rinsed
- 28 oz tomatoes from the can (e.g., peeled tomatoes Cento San Marzano brand)
- 2 cups water
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon sugar
- ½ teaspoon salt at least, adjust to taste
Group: Garnish
- ¼ cup cheddar cheese, shredded
- 4 green onions, chopped
- ¼ cup Greek yogurt
Instructions
- Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
- To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. Use a spoon to break all tomatoes into small bites. Add 2 cups of water. Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least ½ teaspoon of salt). Mix everything well, and bring to boil.
- Reduce to simmer. Cook on low simmer for about 20-25 minutes until the butternut squash is tender. Remove from heat. Add extra chili powder, if you want more heat. Season with more salt, if necessary.
- Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.
Notes
Nutrition
FAQs
Can I make this in a slow cooker?
Yes. Brown the beef and drain it first (essential step!). Add the cooked beef and all other ingredients to the slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours.
Is this spicy?
As written, it is mild. The chili powder provides flavor rather than intense heat. If you want it spicy, add cayenne pepper or fresh jalapeños.
Do I have to peel the squash?
Yes, butternut squash skin is tough and inedible in a quick simmer like this. It must be peeled completely.
