Beef and Butternut Squash Chili
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
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.
Scale
Ingredients
- 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)
- 1½ 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
Instructions
- Place squash in a large microwave-safe bowl. Add water to a depth of 1/2 inch.
- Cover with plastic wrap; vent. Microwave at HIGH 2-3 minutes or until tender. Drain and set aside.
- Heat oil in a Dutch oven over medium-high heat.
- Add onion and red pepper; cook 3 minute or until onions are tender.
- Add beef, garlic powder, and chili powder; cook 5 minutes or until browned; stirring to crumble.
- Add butternut squash, tomato sauce, and remaining ingredients; bring to a simmer.
- Reduce heat and simmer 30 minutes.
- Top with Greek yogurt.