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Dinner recipe · from the recipe book

Fall Beef and Butternut Chili

A hearty, smoky beef chili with tender kidney beans and sweet butternut squash in a rich, warmly spiced tomato base.

Fall Beef and Butternut Chili

Ingredients

  • 1¾ lb800 gGround beef, 90% lean
  • 2¾ cups450 gKidney beans, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 3 cups cubed420 gButternut squash, peeledcut into 1/2-inch cubes
  • 2 medium220 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2¼ tsp10 gOlive oil
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp1 gGround cinnamon
  • 1 cup240 gReduced-sodium beef broth
  • 1 tbsp15 gLime juice
  • ½ tsp1 gBlack pepper
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 8 minutes.
  2. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic, tomato paste, chili powder, cumin, paprika, oregano and cinnamon and cook 1 minute until fragrant.
  3. Add the diced tomatoes with their juice, beef broth, butternut, kidney beans and black pepper. Bring to a boil.
  4. Reduce the heat to low, partly cover and simmer, stirring now and then, until the squash is tender and the chili has thickened, about 50 minutes.
  5. Stir in the lime juice to brighten the flavors, ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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