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–+ servings
spicy chili with butternut

Cowboy Chili with Roasted Butternut and Beans

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Baking sheet
  • 1 large skillet
  • 1 Cutting board
  • 1 Knife
  • 1 Stirring spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 large butternut squash peeled and diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 14-ounce can diced tomatoes
  • 1 15-ounce can red kidney beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup fresh cilantro chopped
  • Optional toppings: sour cream, shredded cheese, chopped green onions

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the diced butternut squash in 1 tablespoon of olive oil and spread it on a baking sheet.
  • Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat.
  • Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent.
  • Add the ground beef to the pot and cook until it is browned and fully cooked.
  • Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
  • Pour in the diced tomatoes, beef broth, and tomato paste, stirring to combine.
  • Add the Worcestershire sauce, roasted butternut squash, kidney beans, black beans, and corn to the pot.
  • Bring the mixture to a simmer, reduce the heat to low, and let it cook for 45 minutes to 1 hour.
  • Stir occasionally to prevent sticking and ensure even cooking.
  • Once done, remove from heat and let the chili rest for 10 minutes before serving.
  • Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream, shredded cheese, or chopped green onions.

Notes

For best results, make sure to dice the butternut squash evenly to ensure consistent roasting. If you prefer a spicier chili, you can adjust the amount of cayenne pepper to taste. This dish can be stored in the refrigerator for up to 3 days, and the flavors often improve the next day, making it a great make-ahead meal.
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