Beef and Butternut Squash Chili


  • 1 pound extra-lean ground beef, or ground turkey
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 (14.5 ounce) cans Mexican-style stewed tomatoes, chopped
  • 1 (16-ounce) can chili beans
  • 1/2 small butternut squash, peeled and cubed (about 1-1/2 cups)
  • 1 cup low-sodium beef broth
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1 cup frozen corn kernels


  1. Cook ground meat, bell pepper and next 2 ingredients in a Dutch oven over medium high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
  2. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Makes 8 servings
Prep: 20 min.
Cook: 50 min

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