Butternut Squash Chili

From: Jenn@eatcakefordinner

1 Tbl. olive oil or avocado oil

1 Lb. lean ground beef

1 c. diced onion

2 green bell peppers, ribbed, seeded and chopped

2 c.  peeled and cubed butternut squash

1 (14.5 oz.) can low-sodium chicken broth

2 (14.5 oz.) cans diced tomatoes, undrained

1 (15 oz.) can low-sodium pinto beans, drained and rinsed

1 (15 oz.) can low-sodium white beans, drained and rinsed

1 (15 oz.) can low-sodium black beans, drained and rinsed

2 tsp. cumin, or to taste

1 1/2 tsp. chili powder, or to taste

1 1/2 tsp. garlic powder, or to taste

1 tsp. paprika (I like to use smoked paprika), or to taste

1 tsp. dried oregano, or to taste

salt and pepper, to taste

For serving:

shredded Cheddar cheese

chopped green onions


sour cream


sliced bread

Heat olive oil in a large Dutch oven over medium heat.  Add the ground beef and cook until browned.  Add the onion and green bell peppers and saute for a few minutes.  Add the butternut squash, chicken broth, diced tomatoes, all the beans, cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. Stir to combine.  Bring to a simmer, cover and cook for at least 45 minutes, stirring occasionally.  Taste and adjust seasonings, if needed.   

It tastes better the longer it simmers, but if you are in a rush, you can serve it as soon as the butternut squash is tender.  If you want it to be thicker, remove the lid and simmer at the end to thicken.  

Serve with desired toppings.  Serves: around 6.