Butternut Squash and Beef Chili with Beans is a nutritious dish full of vegetables, protein, and fiber.
It makes a hearty supper in the fall and winter and is a terrific substitute for conventional chili. Winter squash with a sweet and nutty flavor, butternut squash is fantastic in chili!
|Preparation Time||30 minutes|
|Cooking Duration||25 minutes|
|Total Time||55 minutes|
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 lb butternut squash peeled and chopped into ¾-inch cubes
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 15 oz red kidney beans from the can be rinsed
- 7.5 oz corn from the can be rinsed
- 28 oz tomatoes from the can
- 2 cups water
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon sugar
- ½ teaspoon salt at least
(Make another Recipe – Egg recipe with cream cheese, which is high in protein)
How to Make The Butternut Squash Chili
In a big skillet, brown ground beef in olive oil until no longer pink. Eliminate any fat from the ground meat.
Add butternut squash cubes to the same skillet that has ground beef that has been cooked.
Include kidney beans, minced garlic, and green bell pepper.
Include corn kernels.
Include tomatoes in cans. To make all the tomatoes into bite-sized pieces, use a spoon.
Include two cups of water. Add salt, sugar, chili powder, and cumin to taste. Bring to a boil after thoroughly mixing everything. Bring to a simmer.
Cook the butternut squash at a low simmer for about 25 minutes, or until it is soft. Get rid of the heat. If necessary, season with additional salt and spices.
Spoon butternut squash chili into bowls and garnish with grated cheddar cheese, minced green onions, and Greek yogurt.
Butternut squash, bell pepper, garlic, and tomatoes are among the numerous vegetables in this chili. It is gluten-free and produced using premium ingredients.
A great source of potassium and fiber is butternut squash.
Greek yogurt in its plain form, which is a fantastic source of calcium and probiotics, is suggested as a topping for the butternut squash chili.