Beef and Butternut Squash Chili

READY IN: 40mins
Recipe by dicentra

From Southern Living.

Top Review by army_wife

this was a realy good chili, with good flavor. The only thing I had a problem with was the squash. It needed way more time to cook and get tender than 30 minutes. Myhusband and I finally just ate it and picked out the squash and left it to keep simmering on the stove. It did eventually cook through and it was good.

Ingredients Nutrition


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

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