Beef and Butternut Squash Chili

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


Sweet butternut squash, smoky roasted red peppers, and spicy chili beans add big flavor to this simple, one-pot Beef and Butternut Squash Chili recipe.



  • 1 cup butternut squash cubes
  • 1 cup chopped sweet onion
  • 2 tsp olive oil
  • 1 jar roasted red peppers (drained and coarsely chopped, 16-oz)
  • lbs lean ground beef
  • 1 tbsp garlic powder
  • 2 tablespoons chili powder
  • 2 cans no-salt-added tomato sauce (8-oz)
  • 1 can diced tomatoes and green chiles (drained (such as Rotel), 10-oz)
  • 1 can black beans (drained and rinsed, 15-oz)
  • 1 can chili beans (27-oz)
  • ½ plain low-fat Greek yogurt or low-fat sour cream


  1. Place squash in a large microwave-safe bowl. Add water to a depth of 1/2 inch.
  2. Cover with plastic wrap; vent. Microwave at HIGH 2-3 minutes or until tender. Drain and set aside.
  3. Heat oil in a Dutch oven over medium-high heat.
  4. Add onion and red pepper; cook 3 minute or until onions are tender.
  5. Add beef, garlic powder, and chili powder; cook 5 minutes or until browned; stirring to crumble.
  6. Add butternut squash, tomato sauce, and remaining ingredients; bring to a simmer.
  7. Reduce heat and simmer 30 minutes.
  8. Top with Greek yogurt.