Butternut Squash Chili with Beef and Beans

Butternut Squash Chili with Beef and Beans

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.

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Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 437 kcal

Ingredients

• 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 
• For garnish:
• 1/4 cup cheddar cheese shredded
• 4 green onions chopped
• 1/4 cup Greek yogurt

Instructions

1. Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
2. To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. 
3. Use a spoon to break all tomatoes into small bites. 
4. Add 2 cups of water. 
5. Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt). 
6. 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. 
7. Add extra chili powder, if you want more heat. Season with more salt, if necessary.
8. Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.

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