Hearty, satisfying and packed with protein, chili is one of our favorite one-pot meals to make for dinner. This recipe has a seasonal twist, with the addition of butternut squash and a smoky hit of BBQ sauce. The cozy flavor combination recalls crisp autumn nights, though it would be delicious any time of year! Chili makes amazing leftovers, so consider cooking a double-batch to freeze or enjoy for lunch all week long.
BBQ Butternut Squash Chili
|Prep Time||Cook Time||Total Time|
|10 min||45 min||55 min|
Feel free to use any other kind of winter squash in place of the butternut squash, such as acorn, pumpkin, delicata or kabocha.
If you’d rather use dried beans than canned, check out our how-to guide for cooking canned beans here.
- 1 (15-ounce) can canned beef
- 1 (28-ounce) can of diced or whole tomatoes
- 2 (15-ounce) cans of beans (such as kidney, black, pinto, Great Northern White, etc.)
- 1 fresh onion, diced
- 2 cups butternut squash, cubed
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons dried chili powder
- 1/4 cup BBQ Sauce (optional)
- Strain off liquid from canned beef and beans and add into large pot. Open canned tomatoes and place all contents in the same pot.
- Dice onion in small pieces. Peel squash and cut in half lengthwise. Remove seeds. Dice into 1/2-inch pieces. Place both onions and squash into pot with canned ingredients. Season ingredients with salt, black pepper and chili powder. If adding BBQ sauce, add now.
- Turn the heat to medium and bring the mix to simmer. Stir every few minutes to prevent burning. After 15 minutes reduce heat to low. Cook until squash is tender, then serve.
- Recipe: Tröegs Independent Brewing
- Video: Dish Works