Butternut Squash Chili With Beef

Start by cutting the stem and the bottom off the squash.
Use a vegetable peeler and remove the skin from the squash.
From there, slice the squash in half horizontally.
Scoop out the inside flesh and seeds.

Yes! The seeds actually have nutritional value. You can eat them just like you would pumpkin seeds.

Yes. The skin is tough and doesn't soften enough for chili. Peel the squash, remove the seeds, and cut the flesh into evenly sized cubes.

You can use ground turkey, ground chicken, ground beef, whatever you like, or omit the meat.

Yes! Roasted squash adds amazing flavor. I like to use the air fryer if I’m going to make roasted butternut squash for the chili.Check out my Air Fryer Butternut Squash here. It tastes so much better!

If using the oven, slice it up and bake the squash for 25-30 minutes on 400 degrees.

You will have to cook your ground beef first on stovetop. Add all of the ingredients to the slow cooker or Crockpot and cook for 4-5 hours on High or 7-8 hours on Low.

Butternut squash has a mild, slightly sweet flavor. It balances the savory beef, tomatoes, and bold chili spices without making the chili taste sweet.

Aim for about ½-inch to 1-inch cubes. Keep them similar in size so they cook evenly. Huge chunks will take longer to soften.

Yes, but frozen squash tends to soften faster and may become a little mushier. Thaw it first and keep that in mind.

Don't overcook it. You want the squash fork-tender while still holding its shape. Smaller pieces will cook much faster, so keep an eye on the chili toward the end.

Black beans, kidney beans, and pinto beans all pair well with beef and butternut squash. You can use one variety or a combination.

Yes. Leave them out and add extra beef or butternut squash if you want to keep the chili hearty.

Simmer the chili uncovered to allow excess liquid to evaporate. You can also mash a few pieces of cooked butternut squash and beans into the broth. Both will naturally thicken the chili without adding flour or cornstarch.

Too much broth or liquid is usually the culprit. Start with less because the tomatoes and vegetables will release moisture as they cook. If it's already too thin, simmer it uncovered until it reaches your preferred consistency.

Definitely. Chili is one of those dishes that tastes even better the next day because the seasonings have more time to mingle.

It will last tightly covered and sealed for 3-4 days.

You can reheat in the microwave or on the stove until warm.

This is a great freezer meal! It works wonderfully for meal prep. I freeze the soup using these soup molds from Amazon. The soup will freeze for up to several months. Defrost overnight in the fridge.