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Butternut Squash Chili


  • 2 Tbsp Garlic, chopped
  • 2 Tbsp Mexican Oregano
  • 1 tsp cumin
  • 1 Tbsp Chipotle Chili powder
  • 1 Tbsp Ancho Chili powder
  • 1 Tbsp Mexican Style Chili Powder
  • 12 ounces butternut squash, cut up cubes
  • 1 cup celery, diced
  • 1 cup carrot diced
  • 14 ounce tomato sauce
  • 1 can Rotel orignal diced tomatoes
  • 1 can Red Gold Cilantro/Lime diced tomatoes
  • 1/2 cup broth
  • 1 pound ground beef
  • 10 ounce shaved beef (our butcher sells this for things like fajitas or stir frys)
  • olive oil
  • Optional fried onions, green onoins, hot sauce
  • 1 onion, diced
  • 1 roasted red pepper, diced


  • In a large 5 quart dutch oven, drizzle in a little olive oil. Heat at medium.
    Brown the beef. Remove.
    Brown the shaved beef. Remove. *Don't skimp out on the shaved beef. It added a really neat texture to the chili.
  • Drizzle in a little more oil. Saute the carrots, celery, and onion until soft. Add the roasted red pepper.
  • Add garlic and cook another minute.
  • Add the chili powders, oregano and cumin. Coat the veggies.
  • Add the tomato sauce, diced tomatoes and broth. Increase the heat to a simmer.
  • Add the squash and cover the pot. Cook for 15-20 minutes stirring occasionally. Do not have your heat too high because you don't want it to burn.
  • Remove lid. If it is too thick, add more broth. If it is too thin, cook a little longer.
  • Serve with your favorite predictable chili toppings like fried onions, sour cream, green onions or hot sauce.