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Cozy Slow Cooker Beef and Butternut Squash Chili

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A hearty, hands-off slow cooker chili featuring tender beef, sweet butternut squash, and a blend of warm spices. This easy, healthy, and budget-friendly meal is perfect for busy weeknights and fills your home with incredible aroma.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 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) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6 to 8 minutes. Transfer beef to the slow cooker using a slotted spoon, leaving most of the fat in the pan.
  2. In the same skillet, add diced onion and cook over medium heat for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. While beef is browning, peel the butternut squash with a vegetable peeler. Cut off the stem and bottom, slice in half where the narrow neck meets the bulbous bottom, and cut each piece into 1-inch cubes.
  4. Add cubed squash, fire-roasted diced tomatoes (with juices), tomato sauce, drained black beans, drained pinto beans, and beef broth to the slow cooker. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the top. Stir well to combine.
  5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
  6. After cooking, check consistency. If too thin, remove lid and cook on HIGH for 20 to 30 minutes to let liquid evaporate. If too thick, stir in a splash of beef broth or water.
  7. Taste and adjust seasoning as needed, adding more salt, cumin, or a squeeze of lime juice.
  8. Ladle into bowls and serve with desired garnishes: shredded cheddar, sour cream, diced avocado, fresh cilantro, and lime wedges.

Notes

For thicker chili, mash some cooked squash against the side of the slow cooker before serving. Toasting spices in the skillet after sautéing onions enhances flavor. Brown beef the night before to save time in the morning. Frozen butternut squash can be used without thawing. This chili freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chili, beef chili, butternut squash chili, healthy chili, easy chili, freezer-friendly chili, gluten-free chili

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