Chili with Butternut Squash

Hands-On Time: 30min
Ready In: 1h 15min
Yield: 6
chile with butternut squash

When the weather chills, one of the first dishes I turn to is chili. This recipe gets a boost in flavor and nutrition with a surprising ingredient—butternut squash. The bright orange cubes are not only a striking contrast in this dark bowl of rich chili, but they also provide a hint of sweetness in an otherwise mildly spicy dish.

Ingredient Tip:
Look for peeled and cubed butternut squash in the refrigerated produce section of your grocery store.



  1. Melt butter in a large Dutch oven over medium heat. Add onion and sauté for 5 minutes or until beginning to soften. Stir in garlic and cook for 1 minute more.
  2. Add ground beef, salt and pepper and turn the heat up to "high" and break apart with a spatula. Continue to stir occasionally until meat is browned and cooked through. Drain off the fat.
  3. Stir in chile powder and cumin. Add tomatoes, broth, green chilies and butternut squash and stir thoroughly. Reduce heat, cover and simmer for 25 minutes, or until squash is tender.
  4. Uncover and stir in pinto beans, if desired. Simmer, uncovered for 5 minutes more, or until beans are heated through. Serve with cheese, sour cream and diced onions.

Find more recipes from Alison Needham on, or visit her blog at

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