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Easy Slow Cooker Beef and Butternut Squash Chili

Easy Slow Cooker Beef and Butternut Squash Chili - featured image
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A hearty and warming chili with tender beef, creamy butternut squash, and a smoky spice blend, all made effortlessly in the slow cooker. Perfect for busy weeknights, this recipe delivers rich flavor with minimal prep.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce (no salt added)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced jalapeños (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 5 to 7 minutes. Drain excess fat if needed. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Prep the squash: While the beef is browning, peel the butternut squash with a vegetable peeler. Cut off the stem and base, slice in half lengthwise, and scoop out the seeds. Cut the squash into ½-inch cubes.
  3. Layer the slow cooker: Place the cubed squash at the bottom of a 6-quart slow cooker. Add the drained and rinsed beans, then the fire-roasted tomatoes and tomato sauce. Pour in the beef broth.
  4. Add the beef and spices: Spoon the browned beef and onion mixture over the top. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper evenly over everything. Gently stir to combine.
  5. Cook low and slow: Cover the slow cooker and set to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. About 30 minutes before serving, stir and taste. Adjust salt or spice level as needed.
  6. Rest and serve: Let the chili sit on warm for 10 minutes. Ladle into bowls and top with desired garnishes. A squeeze of lime juice brightens the flavors.

Notes

For a thicker chili, mash some of the squash cubes against the side of the slow cooker before serving. If the chili is too thick, stir in a splash of beef broth or water. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chili, beef chili, butternut squash chili, easy chili recipe, weeknight dinner, comfort food

Find it online: https://dinadinnertable.com/easy-slow-cooker-beef-and-butternut-squash-chili/