Savory Slow Cooker Butternut Squash Chili
This hearty and delicious chili melds the rich flavors of lean ground beef with the earthy sweetness of butternut squash, creating a perfect balance that warms the soul. The addition of smoky ancho chilies brings depth and warmth, while fresh cilantro adds a burst of brightness that elevates each bite. Perfect for chilly evenings, this dish not only satisfies hunger but also makes for excellent leftovers, making it a staple in any household meal rotation.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
1 tablespoon
lean ground beef
1 lb
onions
2 (finely chopped)
garlic cloves
4 (minced)
cumin seed
1 tablespoon (toasted and ground)
dried oregano leaves
2 teaspoons
salt
1 teaspoon
cracked black peppercorns
1/2 teaspoon
cinnamon stick
1 piece (2 inches)
canned diced tomatoes
1 (28 ounce) (including juice)
butternut squash
3 cups (cubed, peeled (1 inch))
cooked dried kidney beans or canned kidney beans
2 cups (drained and rinsed)
ancho or guajillo chilies
2
boiling water
2 cups
fresh cilantro
1/2 cup (coarsely chopped)
Instructions
1
In a skillet over medium-high heat, add vegetable oil and warm for about 30 seconds. Then, add the lean ground beef and finely chopped onions. Cook while stirring until the beef is browned and the onions are translucent, approximately 5 minutes.
2
Stir in the minced garlic, ground cumin, dried oregano, salt, cracked black pepper, and the cinnamon stick. Cook for an additional minute to allow the spices to bloom and become fragrant.
3
Pour in the canned diced tomatoes with their juice. Bring this mixture to a gentle boil and then remove from heat.
4
In the slow cooker, place the cubed butternut squash and your choice of kidney beans. Pour the cooked beef and tomato mixture over the squash and beans, ensuring they are fully covered.
5
Cover the slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the butternut squash is tender.
6
Thirty minutes before the cooking time ends, prepare the ancho or guajillo chilies. In a heatproof bowl, soak the dried chilies in boiling water. Weigh them down with a cup to keep them submerged for 30 minutes. After soaking, drain the chilies, but reserve 1/2 cup of the soaking liquid. Remove the stems and chop them coarsely.
7
In a blender, combine the rehydrated chilies, coarsely chopped cilantro, and the reserved soaking liquid. Blend until smooth.
8
Add the chili puree to the slow cooker and stir well into the dish. Cover and continue cooking on High for another 30 minutes or until heated through and bubbling, allowing the flavors to meld beautifully.
9
TIP: For optimal flavor, you can prepare the chili puree while you're prepping the other ingredients and store it in the fridge until ready to cook.
10
MAKE AHEAD: To save time, complete Steps 1 and 6 the night before, refrigerating the tomato mixture and the chili puree separately. The next morning, combine them and proceed with cooking, making this an easy dish to fit into a busy schedule.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this butternut squash chili?
The recipe uses one pound of lean ground beef as the primary protein.
How long should I cook the chili in a slow cooker on the Low setting?
The chili should be cooked on the Low setting for 6 to 8 hours until the butternut squash is tender.
How long does the chili take to cook on the High setting?
On the High setting, the chili typically takes 3 to 4 hours to reach tenderness.
What type of beans are recommended for this recipe?
The recipe calls for 2 cups of either cooked dried kidney beans or canned kidney beans, drained and rinsed.
How should I prepare the butternut squash?
The butternut squash should be peeled and cut into 1-inch cubes, totaling approximately 3 cups.
What kind of dried chilies are used to make the chili puree?
The recipe suggests using 2 dried ancho or guajillo chilies.
How do I rehydrate the dried chilies?
Soak the dried chilies in boiling water for 30 minutes, weighing them down with a cup to keep them fully submerged.
Do I need to save the water used for soaking the chilies?
Yes, you should reserve 1/2 cup of the soaking liquid to use when blending the chili puree.
What ingredients are blended together for the chili puree?
The puree consists of rehydrated chilies, 1/2 cup of coarsely chopped fresh cilantro, and the reserved soaking liquid.
At what point in the cooking process is the chili puree added?
Add the chili puree to the slow cooker 30 minutes before the total cooking time ends, then continue cooking on High.
Can I prepare the chili puree in advance?
Yes, you can prepare the puree while prepping other ingredients and store it in the refrigerator until you are ready to use it.
Is there a way to make this recipe easier for a busy morning?
You can complete the browning of the beef and onions and the preparation of the chili puree the night before and refrigerate them separately.
What spices are included in the beef mixture?
The beef is seasoned with minced garlic, ground cumin, dried oregano, salt, cracked black pepper, and a cinnamon stick.
How large should the cinnamon stick be?
The recipe calls for one 2-inch piece of cinnamon stick.
Should I drain the canned diced tomatoes?
No, you should include the juice from the 28-ounce can of diced tomatoes.
How many onions are required for the recipe?
The recipe requires two finely chopped onions.
What type of oil is used for browning the beef?
One tablespoon of vegetable oil is used to warm the skillet before adding the beef and onions.
How many cloves of garlic are needed?
The recipe specifies 4 minced garlic cloves.
How should the cumin be prepared for the best flavor?
The recipe recommends using one tablespoon of cumin seed that has been toasted and ground.
Is this butternut squash chili spicy?
The use of ancho or guajillo chilies provides a smoky depth and warmth rather than intense heat.
What is the texture of the final dish?
It is a hearty chili with tender cubes of butternut squash and a smooth, flavorful sauce from the chili puree.
Can I use fresh cilantro as a garnish?
While the recipe blends cilantro into the puree, you can always add extra fresh cilantro as a garnish for brightness.
Does this recipe make good leftovers?
Yes, the description notes that this dish makes for excellent leftovers as the flavors continue to meld.
What size of slow cooker is needed for this recipe?
While not specified, the volume of ingredients (3 cups squash, 2 cups beans, 28 oz tomatoes, 1 lb beef) suggests a standard 4 to 6-quart slow cooker.
How long do I cook the beef and onions together?
Cook them for approximately 5 minutes until the beef is browned and the onions are translucent.
What is the purpose of blooming the spices?
Cooking the spices with the beef for one minute allows them to become fragrant and releases their full flavor.
Do I need to boil the tomato and beef mixture before putting it in the slow cooker?
Yes, the instructions say to bring the mixture to a gentle boil before removing it from the heat and adding it to the slow cooker.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of cracked black peppercorns.
Is this a one-dish meal?
Yes, it is tagged as a one-dish meal, providing protein, vegetables, and fiber in a single pot.
What is the final step after adding the chili puree?
The final step is to stir the puree in and cook for an additional 30 minutes on High until bubbling and the flavors have melded.