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Spiced Butternut Squash Chili

4.5 | 2 Reviews
Total Time:Prep: 20 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Peggy Woodward, Shullsburg, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2022

I love how a hint of heat with a touch of sweetness from the Gustus Vitae spicy chocolate cinnamon cane sugar adds another layer of flavor to this contest-winning chili recipe from Jeanne Larson of Rancho Santa Margarita, California. —Peggy Woodward, Taste of Home Food Editor

TEST KITCHEN APPROVED

Spiced Butternut Squash Chili

4.5 | 2 Reviews Add your review
Yield:8 servings (2 quarts)
Prep:20 min
Cook:30 min
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Ingredients

  • 1 pound ground beef or turkey
  • 3/4 cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 to 15 ounces) tomato sauce
  • 1 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
  • 3 cups peeled butternut squash, cut into 1/2-inch cubes
  • 2 tablespoons cider vinegar
  • Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese
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Directions

  1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
  2. Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
  3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts

1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein.
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