As soon as the weather starts to cool off I instantly turn to this hearty Butternut Squash Chili recipe. There is nothing more quintessentially “fall” than the combination of chili, with bites of sweet, orange, winter squash. If you’re looking for a family-friendly chili recipe that isn’t overly spicy and comes together in a flash, I know you are going to love it!

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Here’s How To Make Butternut Squash Chili.

The details

Step 1:

Heat a large skillet over medium heat and add the avocado oil. Add the onion and bell pepper and cook about 5 minutes or until it begins to caramelize around the edges.

Next add the ground beef into the pot and break it up. Once the beef is browned stir the garlic in and cook another minute.

Step 2:

Add the butternut squash cubes, chili powder, paprika, cumin, and salt.

Give it a good stir and let cook another minute or two. Add beef broth, the tomatoes, tomato paste, date syrup, and beans. Stir to combine.

Step 3:

Simmer uncovered for 15- 20 minutes until squash is just tender. Ladle the chili into bowls and top with your favorite toppings.

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If you make this recipe, be sure to leave a comment and/or give this recipe a rating!

5 from 1 vote

Butternut Squash Chili.

Print Recipe

Prep Time:10

Cook Time:25

Total Time:35

Ingredients

1 tablespoon avocado oil or olive oil
1 yellow onion diced
6 cloves garlic minced
2 pounds ground beef
2 cups butternut squash 1/2 inch cubes
1 green bell pepper diced
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons sea salt
1 ½ cups beef broth or vegetable broth
1 28 ounce can fire-roasted diced tomatoes lightly drained
2 15 ounce cans dark red kidney beans lightly drained
4 ounces tomato paste
2 tablespoons date syrup or organic brown sugar/ coconut sugar

Instructions

Heat a large skillet over medium heat and add the avocado oil. Add the onion and bell pepper and cook about 5 minutes or until it begins to caramelize around the edges.
Next add the ground beef into the pot and break it up. Once the beef is browned stir the garlic in and cook another minute.
Add the butternut squash cubes, chili powder, paprika, cumin, and salt. Give it a good stir and let cook another minute or two.
Add beef broth, the tomatoes, tomato paste, date syrup, and beans. Stir to combine.
Simmer uncovered for 15- 20 minutes until squash is just tender. Ladle the chili into bowls and top with your favorite toppings.

Course: Main Course

Author: Elizabeth