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–+ servings
Bowl of butternut squash chili and cornbread

Butternut Squash Chili

This is the perfect cozy fall recipe with a slight sweetness from the butternut squash paired perfectly with the hint of smokiness from the paprika.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dinner
Servings 4

Ingredients
  

  • 1 tbsp avocado or olive oil
  • 1 pound ground beef
  • 1 onion- diced
  • 3 cloves garlic- minced
  • 1.5 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1 tsp cumin
  • 1.5 tsp oregano
  • 1 tsp salt
  • 1 can black beans - drained and rinsed
  • 1 can fire roasted tomatoes
  • 4 cups diced butternut squash
  • 4 cups beef broth or beef bone broth

Instructions
 

  • Heat a large pot on medium, add avocado oil
  • Once oil is shimmering, add diced onion, cook until translucent, about 3-5 minutes
  • Add in garlic and cook until fragrant, 1-2 minutes
  • Add in ground beef and cook until browned 5-8 minutes. If you have alot of fat from the beef at this point, you can use a large spoon and remove some of the oil.
  • Add in chili powder, smoked paprika, cumin, oregano and salt. Stir to combine
  • Add in the can of black beans (first drain and rinse) and can of fire-roasted tomatoes, butternut squash, and beef broth
  • Bring to a boil on medium-high heat, and then reduce to a simmer. Cook uncovered for 1 hour.
  • Enjoy!

Notes

To make this recipe in a crock pot follow the steps up until step 4, browning the meat, and then transfer it to a crockpot. Add remaining ingredients and then cook on low for 6-8 hours.
Keyword Dinner, Fall Recipe, Healthy, Soup
Tried this recipe?Let me know how it was!