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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

In the same pot, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the cubed butternut squash, canned diced tomatoes (with their juice), beef broth, and tomato paste to the pot. Stir well to combine.

Step 6

Return the browned beef to the pot, then add the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Mix thoroughly.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40 minutes, stirring occasionally.

Step 8

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.

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	2893.2 grams (2893.2g)

Amount per serving	% Daily Value*
Calories	2486

Total Fat 147.50g	189%
Saturated Fat 47.40g	237%
Polyunsaturated Fat 9.50g
Cholesterol 333mg	111%
Sodium 5776mg	251%
Total Carbohydrate 177.50g	65%
Dietary Fiber 60.80g	217%
Total Sugars 46.80g
Protein 130.00g	260%

Vitamin D 0IU	0%
Calcium 674mg	52%
Iron 32mg	180%
Potassium 6387mg	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.

Source of Calories

Fat: 51.9%

Protein: 20.3%

Carbs: 27.8%