Ah, chili, my savior for many a cold fall day! When I'm really in need of nourishment, my Butternut Squash Chili with Beef is the perfect fix as the temperatures drop. With plenty of vegetables and a rich, meaty broth, it's healthy-ish eating that feels easy. Gluten-free, dairy-free, egg-free.
A Cozy Crowd-Pleaser
No one will argue when a bowl of tasty chili hits the table, perfect for cradling with cold hands to help you warm up. The spiced, beefy stew is a great base for loading up with veggies as they absorb all those aromatic notes as the pot simmers away.
From October to February, I stash butternut squash in my pantry as they keep really well for a long time and are an easy way to add some much needed color to my plate. Peeled and diced, I love to add them to soupy meals like this, where they quickly soften and sweeten. Add a side of some freshly baked cornbread, and you've got a perfect meal for cozying up on a chilly day.
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Ingredients and Substitutions
Olive or avocado oil - Helps the base ingredients brown, developing a rich flavor for the chili. You can also use beef tallow or lard, if preferred.
Ground beef - Brings the deep meaty flavor to the chili while delivering on protein. I like to use 85/15 for a richer chili, or 93/7 for a leaner result, choose your favorite!
Onion and bell pepper - Adds natural sweetness and depth of flavor. Feel free to use red onion or shallots to boost the sweetness, or green bell pepper for more vegetal flavor.
Garlic - I use fresh garlic for the best flavor, but garlic powder works too.
Ground spices - A mixture of chili powder, ground cumin, smoked paprika, and ground cinnamon create that slightly spicy, warming flavor we all know and love in a great chili.
Butternut squash - Rich in beta carotene, fiber, and vitamin C, it softens up nicely in the chili adding pops of sweet, nutty flavor to each bite. Sweet potato, other winter squash, or pumpkins will work great as substitutes.
Crushed tomatoes - Add body and natural acidity to balance the sweetness of the vegetables. You can use fire-roasted crushed tomatoes for added smoky flavor here.
Beef broth - Boosts the savory, beefy flavor of the chili. Look for one which is certified gluten-free, if needed. Chicken broth is a good swap if that's all you've got on hand.
Lime juice - A squeeze of lime juice brightens the flavors and adds some freshness to balance the richness of the beef. Apple cider vinegar or lemon juice can also work, but you may need a little less.
Toppings - I like to top my chili with some diced avocado and fresh cilantro. Choose your favorites here, from a dollop of dairy-free yogurt to a sprinkle of toasted pumpkin seeds.
Salt.
Variations
- Make it smoky: Add a couple of chopped chipotles in adobo for some smoky, spicy flavor.
- Boost the fiber: Add one 14-oz can pinto or black beans, drained and rinsed.
- Add extra umami: Add a little tamari or gluten-free miso paste.
- Swap the meat: Change the ground beef for ground turkey or chicken.
- Make it vegan: Swap the beef for a mixture of crumbled, extra-firm tofu and cooked black beans. Swap the beef broth for vegetable broth plus 1 tablespoon tamari.
Recipe tips
- Try to cut the squash into evenly-sized chunks so they all cook at the same rate.
- If your chili looks a bit thick for your liking, let it simmer uncovered for 5-10 minutes, stirring occasionally, to reduce slightly.
- Make sure you scrape up any golden bits from the bottom of the pot after adding the tomatoes and broth. They're full of caramelized flavor!
Serving suggestions
- My cornbread muffins are quick to make and ideal for dipping.
- A bed of steamed rice or quinoa adds some texture and carbs to the dish.
- Like a bit of crunch with your chili? Plain tortilla chips or homemade socca chips will do the job nicely.
- For added creaminess, my dairy-free sour cream or diced avocado are both great topping options.
- For added nutrients, serve alongside a vibrant fall salad, like my sweet potato arugula salad.
FAQs
Yes, no need to thaw, just add the cubed, frozen squash as usual. You may need to cook it for slightly longer as the frozen squash will drop the temperature of the chili at the start.
Yes, if you have some extra time you can toss the squash with a drizzle of avocado oil and roast on a tray at 350°F for 20-30 minutes until caramelized. Add it to the chili right at the end of cooking, otherwise it will turn to mush!
More Cozy Bowls
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📖 Recipe
Butternut Squash Chili with Beef
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 lb ground beef
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups butternut squash peeled and cut into ½-inch cubes
- 2 15oz cans fire roasted tomatoes
- 1 cup beef broth (or chicken broth)
- 1 tablespoon lime juice
- avocado and cilantro for topping (optional)
Instructions
- Heat the avocado oil in a large pot over medium-high heat and brown the beef, breaking it up as it cooks.
- Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, cinnamon, and salt, and cook for 1 minute until fragrant.
- Add the squash, crushed tomatoes, and broth and bring to a boil.
- Reduce the heat, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
- Stir in the lime juice and serve topped with avocado and cilantro.
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