Butternut squash, black beans, and ground beef come together in this hearty Butternut Squash Chili with Beef. It’s a flavorful twist on classic chili that’s perfect for cooler weather.
I can’t get enough of butternut squash during fall and winter. If you enjoy this recipe, try it alongside other squash dishes such as a creamy butternut squash pasta or double-stuffed butternut squash for more seasonal inspiration.
When the weather cools and football season starts, I find myself wanting chili on a regular basis. This butternut squash version is extra comforting—familiar, but with a pleasant twist.
Serve it with homemade cornbread for a cozy, satisfying meal that’s ideal for fall and winter evenings.
Ingredients
- Spices: A mix of chili powder, cumin, and oregano forms the base. A pinch of cinnamon can be nice if you like a warm note.
- Oil: Olive oil works well; a neutral cooking oil is a fine substitute.
- Onion: Use a yellow or white onion for good foundational flavor.
- Pepper: A diced bell pepper adds texture and sweetness; any color will do.
- Ground beef: Lean ground beef is convenient and reduces the need to drain fat.
- Tomato paste: Browning tomato paste deepens the chili’s flavor.
- Hot sauce: Add to taste; reduce for milder heat or add more if you like spice.
- Broth: Beef broth is recommended, though chicken broth also works.
- Beans: Black beans are my preference; pinto or other beans are good alternatives.
- Tomatoes: One can of diced tomatoes (undrained).
- Cornmeal: A small amount helps thicken the chili and improve texture.
- Butternut squash: One medium squash, peeled and cut into bite-sized cubes—the star of the dish.
How to Make Butternut Squash Chili
- Mix the chili powder, cumin and oregano in a small bowl.
- Heat oil in a Dutch oven or large soup pot over medium heat. Add half the spice mix and cook for about 30 seconds to bloom the spices. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
- Add the ground beef and the remaining spices. Cook, breaking up the meat, until no longer pink. Stir in the tomato paste and cook until fragrant, about 30 seconds, then mix in the hot sauce.
- Pour in 2 cups of broth, then add the drained black beans, diced tomatoes (undrained) and cornmeal. Stir to combine and add the cubed butternut squash. Add more broth if you prefer a thinner chili.
- Cover and simmer on medium-low for 45 minutes. Remove the lid and continue cooking for 15 minutes, or until the squash is tender. Taste and season with salt and pepper as needed.
Tips and Tricks
Cutting butternut squash can be tricky. A sharp knife helps, and a vegetable peeler works if the skin is thin. For thicker skin, use a sturdy knife and work carefully.
Pre-cut squash from the store saves time—just check it isn’t dried out. This chili keeps well as leftovers; store it in the refrigerator in a covered container and reheat on the stove, adding broth if needed to loosen the texture. It also freezes nicely.
More Chili Recipes
Explore other chili variations such as crock pot chili, Flatlander chili, buffalo chicken chili, white chicken chili, pumpkin chili, and ground turkey chili for more cozy meal ideas.
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Butternut Squash Chili with Beef
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 lb ground beef
- 2 tablespoons tomato paste
- 2 tablespoons hot sauce
- 2-3 cups beef broth
- 1 (15 oz) can black beans
- 1 (14.5 oz) can diced tomatoes (undrained)
- 2 tablespoons cornmeal
- 1 (2–2½ lb) butternut squash, peeled, seeded and cut into ½” cubes
Instructions
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In a small bowl, combine the chili powder, cumin and oregano.
-
Heat the oil in a large Dutch oven over medium heat. Add half the spice mix and cook about 30 seconds. Add the onion and bell pepper and cook, stirring frequently, until softened, about 5 minutes.
-
Add the ground beef and remaining spices. Cook until no longer pink, breaking up the meat. Stir in the tomato paste and cook until fragrant, then add the hot sauce.
-
Add 2 cups beef broth, black beans, diced tomatoes and cornmeal. Stir in the cubed butternut squash and add more broth if you want a thinner chili.
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Cover and simmer on medium-low for 45 minutes. Remove the lid and continue cooking 15 minutes or until the squash is tender. Season with salt and pepper to taste.
Recipe Notes:
Nutrition Information
Calories: 372 kcal
Carbohydrates: 35 g
Protein: 25 g
Fat: 16 g
Fiber: 8 g