Butternut Squash Chili


1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Chopped avocado, plain Greek yogurt and shredded mozzarella cheese, optional


1In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
2Add next five ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20 to 25 minutes. Stir in vinegar.
3If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Helpful Hints:

Prize winning recipe
If you're short on time, check the local produce market, as many now offer peeled and cubed butternut squash.
Unexpected company? Ladle the chili over spiral pasta or macaroni to stretch the servings.
Vinegar, added just before serving, helps brighten many dishes, especially rich or fatty ones.
Total Time
Prep: 20 min. Cook: 30 min.
Makes 8 servings (2 quarts)
Nutrition Facts
1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean

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