Butternut Beef Chili
Warm up with a hearty bowl of Butternut Beef Chili, a comforting twist on a classic chili recipe that combines tender stewing beef, sweet butternut squash, and a bold blend of spices. This flavor-packed dish is simmered low and slow with ingredients like smoky paprika, a hint of cinnamon, and fire-roasted tomatoes, creating a rich, complex base. Kidney beans and vibrant red bell peppers add texture and color, while fresh cilantro makes for a perfect garnish. Ready in just 80 minutes, this paleo-friendly, gluten-free chili is ideal for cozy weeknight dinners or as a crowd-pleaser at potlucks. Serve it as-is or alongside crusty bread or tortilla chips for a wholesome, satisfying meal that’s perfect for fall and winter.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cubed
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 3 cups butternut squash, peeled and cubed
- 28 ounces canned diced tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cubed butternut squash, canned diced tomatoes (with their juice), beef broth, and tomato paste to the pot. Stir well to combine.
Return the browned beef to the pot, then add the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40 minutes, stirring occasionally.
After 40 minutes, add the kidney beans to the pot. Stir and allow the chili to simmer uncovered for another 15-20 minutes, or until the butternut squash is tender and the chili has thickened.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 46.8 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6387 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
