Butternut Squash and Ground Beef Chili

Butternut Squash and Ground Beef Chili – 6 – 8 servings

Cooking Items

  • 1 pound of ground beef
  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 can of great northern beans, drained and rinsed
  • 1 can of diced tomatoes, with liquid
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup of chili powder
  • 1 tablespoon of cumin
  • 2 and 1/2 Cups of vegetable broth
  • Salt and pepper to taste (approximately 1 tablespoon of salt and 1 teaspoon of pepper)
  • 1 avocado, diced
  • Balsamic vinegar
  • 2 tablespoons of extra virgin olive oil


  1. In a large stock pot over medium heat, warm the olive oil and add the ground beef. Cook until done, approximately 8 – 10 minutes.
  2. While the beef is cooking, chop the yellow onion, green pepper, butternut squash. and garlic. Once the beef is done cooking, using a spoon remove from the stock pot and set aside.
  3. Add the onion, green pepper, butternut squash, garlic to the stock pot and cook over medium heat for 6 – 8 minutes until the onions and peppers soften.
  4. Add the beans, dice tomatoes, chili powder, cumin to the stock pot and stir.
  5. Next add the salt and pepper, vegetable broth, tomatoes, ground beef and bay leaf to the stock pot and bring to a boil.
  6. Cover and reduce the heat to a simmer and cook for 1 hour. Check the salt and seasoning half way through and adjust as needed.
  7. After 1 hour, remove the bay leaf, taste the broth and check to the butternut squash to make sure it is tender, if it is then you are ready to eat.
  8. Serve in individual bowls with a splash of balsamic vinegar and avocado slices.

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