Name: Butternut Squash Chili
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 2 tablespoons olive oil; 1 pound grass-fed ground beef; 1 large onion, chopped; 3 cloves garlic, minced; 3–4 tablespoons chili powder (more if you like heat); 1 teaspoon smoked paprika; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 tablespoon tomato paste; 1 (12–16 oz) bag frozen chopped butternut squash; 1 (14.5 oz) can diced tomatoes with juice; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; 3 cups filtered water or beef broth (add more salt for water method); Salt and freshly ground black pepper, generous pinch when sautéing, adjust at the end; Optional: pinch of cayenne for extra heat; Optional: small pinch of brown sugar or honey to balance acidity

Ingredients

Scale

2 tablespoons olive oil
1 pound grass-fed ground beef
1 large onion, chopped
3 cloves garlic, minced
3–4 tablespoons chili powder (more if you like heat)
1 teaspoon smoked paprika
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon tomato paste
1 (12–16 oz) bag frozen chopped butternut squash
1 (14.5 oz) can diced tomatoes with juice
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
3 cups filtered water or beef broth (add more salt for water method)
Salt and freshly ground black pepper, generous pinch when sautéing, adjust at the end
Optional: pinch of cayenne for extra heat
Optional: small pinch of brown sugar or honey to balance acidity

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Instructions

Sauté aromatics:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add onion and a generous pinch of salt. Cook 4–5 minutes until softened and starting to brown.
- Add garlic and cook 30–60 seconds until fragrant.
Toast the spices:
- Add chili powder, cumin, coriander, and smoked paprika to the onions and garlic. Stir constantly for 30–60 seconds until aromatic.
- Stir in tomato paste and cook 1–2 minutes, letting it darken slightly. This caramelization builds rich flavor.
Cook the beef:
- Add the ground beef, breaking it up with a spoon. Cook until browned and mostly cooked through.
Add the vegetables and beans:
- Stir in butternut squash, diced tomatoes with juice, black beans, and kidney beans.
Add liquids and simmer:
- Pour in 3 cups of water (or broth). Stir, bring to a boil, then reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and the squash is tender.
Season and balance:
- Taste and adjust with salt and pepper.
- Optional: Add a pinch of cayenne for extra heat.
- Optional: Add a tiny pinch of brown sugar or honey if tomatoes taste too acidic.
Serve:
- Ladle into bowls and enjoy as-is, or top with cheese, sour cream, or fresh cilantro if desired.

Prep Time: 25 mins
Cook Time: 1 hour