Butternut Squash Chili

A fast, easy, healthy fall favourite. This chili has lots of fall vegetables; butternut squash, carrots, and zucchini. Combined with black beans and ground beef, this meal will warm you up on a cold day.

Butternut Squash Chili

Chili is a fantastic meal to serve in the fall and winter. A warm bowl of a thick and hearty chili full of vegetables, black beans, and ground beef is sure to satisfy everyone at the supper table. The ultimate comfort food. It is fast and easy to prepare, and is ready in under an hour. If you can, let it sit for a couple hours before serving, or make it a day ahead and refrigerate it overnight. This gives the flavours a chance to really come together.

Butternut Squash Chili

In a large pot or skillet, cook the ground beef on medium high heat until it is no longer pink. Add all the vegetables to the pot and cook on medium heat until the onion is transparent and soft. Stir occasionally.

Butternut Squash Chili

 

Add either water or beef broth, can tomatoes, chili powder, cumin, and salt and pepper. Stir to combine. Bring to a boil and reduce heat to low and simmer for 30 minutes, stirring occasionally.

Butternut Squash Chili

 

Add the black beans and corn. Stir to combine. Remove from heat and let stand at least  30 minutes before serving. Garnish with shredded cheddar cheese.

Butternut Squash Chili

 

Chili does taste even better the next day when the flavours have had a chance to marry.

 

Butternut Squash Chili

Butternut Squash Chili
Serves 6
A fast, easy, healthy fall favourite. This chili has lots of fall vegetables; butternut squash, carrots, and zucchini. Combined with black beans and ground beef, this meal will warm you up on a cold day.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 lb lean ground beef
  2. 1 large onion, chopped
  3. 4 cloves garlic, minced
  4. 2 cups butternut squash, chopped (about 1/2 medium squash)
  5. 2 medium carrots, chopped
  6. 1 medium zucchini, chopped
  7. 1 red bell pepper, chopped
  8. 1 cup corn, frozen thawed
  9. 1 can (15 oz/ ml) black beans, drained and rinsed
  10. 1 can (28 oz/ 796 ml) tomatoes
  11. 2 cups water or beef broth
  12. 2 tablespoon chili powder
  13. 1 tablespoon cumin
  14. 1/2 teaspoon brown sugar
  15. salt and pepper to taste
Garnish
  1. 1/2 cup cheddar cheese, grated
Instructions
  1. In a large skillet or pot, cook lean ground beef on medium high heat until no longer pink.
  2. Reduce heat to medium and add onion, garlic, butternut squash, carrots, zucchini, and red bell pepper. Cook for 5 - 7 minutes or until the onion is soft. Stir occasionally.
  3. Add water/broth, can tomatoes, chili powder, cumin, brown sugar, salt and pepper. Stir to combine. Turn heat up to high and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  4. Add black beans and corn. Stir to combine. Remove from heat and let stand for at least 20 - 30 minutes before serving.
  5. Garnish with shredded cheese before serving.
Notes
  1. As with most chili, this tastes even better the next day.
Double The Recipe http://doubletherecipe.com/
Butternut Squash Chilli

 

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