Butternut Squash Chili with Beef

Butternut Squash Chili with Beef

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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 245kcal

Author Tessa

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)

US Customary - Metric

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.

Notes

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Warm the chili in a pot on the stove (add a splash of water or broth if needed, to loosen), stirring occasionally, until gently steaming. Individual portions can also be reheated in the microwave.

Nutrition