Beef And Butternut Squash Chili Recipe 445

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BUTTERNUT SQUASH CHILI WITH BEEF AND BEANS



Butternut Squash Chili with Beef and Beans image

This healthy chili recipe features butternut squash and beef as the main ingredients. The chili is gluten-free, packed with veggies, and rich in fiber and protein. The ingredients include red kidney beans, green bell pepper, corn, garlic, and tomatoes. This healthy comfort food makes a hearty dinner in the fall and winter. The butternut squash chili will also be a great addition to your holiday menu, including Thanksgiving, Christmas, and New Year's Eve.

Provided by Julia

Categories     Soup

Time 55m

Number Of Ingredients 16

1 tablespoon olive oil
1 pound ground beef
1 lb butternut squash (peeled and chopped into 3/4 inch cubes (1/4 of whole squash or 2 cups chopped squash))
1 green bell pepper (chopped)
4 garlic cloves (minced)
15 oz red kidney beans (from the can, rinsed)
7.5 oz corn (from the can, rinsed)
28 oz tomatoes (from the can (I used peeled tomatoes Cento San Marzano brand))
2 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon sugar
1/2 teaspoon salt (at least )
1/4 cup cheddar cheese (shredded)
4 green onions (chopped)
1/4 cup Greek yogurt

Steps:

  • 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 1/2 teaspoon of salt).
  • Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until 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.

Nutrition Facts : Calories 437 kcal, Carbohydrate 41 g, Protein 25 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 59 mg, Sodium 318 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving

BEEFY BUTTERNUT SQUASH CHILI



Beefy Butternut Squash Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

Steps:

  • In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
  • In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.

BEEF AND BUTTERNUT SQUASH CHILI



Beef and Butternut Squash Chili image

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

Provided by Brooke Anderson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 medium butternut squash - peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 (14.5 ounce) can crushed tomatoes
1 ½ cups beef broth
1 cup water
1 tablespoon honey
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
  • Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
  • Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

CROCK POT BUTTERNUT CHILI



Crock Pot Butternut Chili image

I love this chili. The combination of beef, butternut squash, ancho chiles and cilantro is a real winner. Don't be afraid to make extra because it's great reheated.

Provided by Olha7397

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 lb lean ground beef
2 onions, finely chopped
4 garlic cloves, minced
1 tablespoon cumin seed, toasted and ground
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 cinnamon stick, piece (2 inches)
1 (28 ounce) can diced tomatoes, including juice 796 mL
3 cups cubed peeled butternut squash (1 inch)
2 cups cooked dried kidney beans or 2 cups canned kidney beans, drained and rinsed
2 ancho chilies or 2 guajillo chilies
2 cups boiling water
1/2 cup coarsely chopped fresh cilantro

Steps:

  • In a skillet, heat oil over medium high heat for 30 seconds. Add beef and onions and cook, stirring, until beef is no longer pink, about 5 minutes. Add garlic, toasted cumin, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add diced tomatoes with juice and bring to a boil.
  • Place squash and beans in slow cooker stoneware and cover with sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until squash is tender.
  • Half an hour before recipe is finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they are submerged. Drain, reserving 1/2 cup of the soaking liquid. Discard stems and chop coarsely. In a blender, combine rehydrated chiles, cilantro and reserved soaking liquid. Puree. Add to stoneware and stir well. Cover and Cook on High for 30 minutes, until hot and bubbly and flavors meld.
  • TIP: If you prefer, you can soak and puree the chilies while preparing the chili and refrigerate until you're ready to add them to the recipe.
  • MAKE AHEAD: This dish can be partially prepared before it is cooked. Complete Steps 1 and 3. Cover and refrigerate tomato and chile mixtures separately overnight. The next morning, continue with the recipe. Serves 6.
  • 175 Essential Slow Cooker Classics.J. Finlayson.

Nutrition Facts : Calories 250.6, Fat 10.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 457.4, Carbohydrate 21.1, Fiber 4.2, Sugar 6.7, Protein 20.4

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

BEEF AND SQUASH CHILI



Beef and Squash Chili image

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Provided by Dawn Perry

Categories     Soup/Stew     Beef     Dinner     Squash     Winter     Bon Appétit

Number Of Ingredients 18

1 dried ancho chile
1 dried pasilla chile
3 cups low-sodium chicken broth
2 tablespoons plus 1 teaspoon vegetable oil
1 pound boneless beef chuck roast, cut into 1/2" pieces
Kosher salt
Freshly ground pepper
1 large white onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (12-ounce) bottle lager
1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces
2 tablespoons fresh lime juice
2 tablespoons raw pumpkin seeds (pepitas)
Sour cream
Chopped avocado
Sliced red onion (for serving)

Steps:

  • Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
  • Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
  • Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6-8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
  • Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20-25 minutes. Add squash; cover and cook until tender, 10-15 minutes. Stir in lime juice.
  • Meanwhile, preheat oven to 350°F. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8-10 minutes. Let cool.
  • Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
  • Do Ahead
  • Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

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