Spiced Butternut Squash Chili



Recipe Instructions:

  1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
  2. Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
  3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Ingredient List:

  • 1 pound ground beef or turkey
  • 3/4 cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 to 15 ounces) tomato sauce
  • 1 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
  • 3 cups peeled butternut squash, cut into 1/2-inch cubes
  • 2 tablespoons cider vinegar
  • Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese
Adapted from Taste of Home

 

Return to PACEP Home Page

© Copyright 2011-2026, Pennsylvania College of Emergency Physicians. All rights are reserved.
800 North Third Street | Suite 408-B | Harrisburg, PA 17102
 Toll Free: 877-ER-DOC-PA (877) 373-6272
 info@pacep.net 
Diversity Statement | Privacy Policy | Terms of Use | Legal Notice | Contact Us