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Beef and Butternut Squash Chili

Beef and Butternut Squash Chili


  • 1 cup cubed butternut squash
  • 1 cup chopped sweet onion
  • 2 teaspoons olive oil
  • 1 16 ounce jar roasted red peppers, drained and coarsely chopped
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon garlic powder
  • 2 tablespoons chili powder
  • 2 8 ounce cans no-salt-added tomato sauce
  • 1 10 ounce can Rotel diced tomatoes and green chiles, drained
  • 1 15 ounce can black beans, drained and rinsed
  • 1 27 ounce can chili beans
  • 8 tablespoons plain low-fat Greek yogurt or low-fat sour cream, divided


  1. Place squash in a large microwave-safe bowl. Add water to a depth of 1/2 inch. Cover with plastic wrap; vent. Microwave on high for 2-3 minutes or until tender. Drain and set aside.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion and red pepper; cook 3 minutes or until onions are tender.
  3. Add beef (substitute lean ground turkey, pork, chick, or meatless soy crumbles, if desired), garlic powder, and chili powder. Cook 5 minutes or until browned, stirring to crumble.
  4. Add butternut squash, tomato sauce, and remaining ingredients; bring to a simmer.
  5. Reduce heat and simmer 30 minutes. Top with Greek yogurt.


  • Recipe and photo by Holley Grainger, owner of Holley Grainger Nutrition.

Nutrition Information

Per serving: 350 kcal cal., 9 g fat (3 g sat. fat), 858 mg sodium, 11 g fiber, 4 g sugar, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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