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beef butternut squash red bean chili recipe

Beef Butternut Squash Red Bean Chili

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A hearty and flavorful chili that combines tender beef, sweet butternut squash, and earthy red beans in a savory chili broth. Perfect for fall comfort food lovers.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 cups
Calories 350 kcal

Equipment

  • 1 Large pot
  • 1 Wooden spoon

Ingredients
  

Main Ingredients

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 medium butternut squash peeled and diced
  • 2 cups cooked red beans
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes

Spices and Seasoning

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions
 

Preparation

  • Dice beef chuck into 1-inch cubes. Peel and dice the butternut squash. Chop the onion and mince the garlic. Set aside cooked red beans.
  • Heat oil in a large pot over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
  • In the same pot, add onion and garlic. Cook until onion is translucent.
  • Return beef to the pot. Add butternut squash, red beans, crushed tomatoes, chili powder, cumin, salt, and pepper. Stir well.
  • Bring mixture to a boil. Reduce heat to low and simmer for 45 minutes, until beef is tender and flavors meld.

Serving

  • Taste and adjust seasoning. Serve hot with garnishes such as cilantro, avocado, or cheese.

Storage

  • Allow chili to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Use fresh ingredients for the best flavor. Don't rush the simmering process. Customize the spice level to your preference. Experiment with toppings. Ingredient Substitutions: Substitute beef with turkey for a leaner option. Use kidney beans instead of red beans if preferred. How to Serve: Serve with cornbread or a crusty loaf of bread. Top with fresh cilantro, diced avocado, or shredded cheese. Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving. Make-Ahead Tips: Prepare ingredients in advance and store in the refrigerator. Cook the chili a day ahead to enhance the flavors.
Keyword beef chili, Butternut Squash, red bean chili