Print

Cozy Slow Cooker Beef and Butternut Squash Chili

slow cooker beef and butternut squash chili - featured image
Print Recipe

A hearty and comforting chili made with tender beef, sweet butternut squash, and smoky spices, all cooked low and slow in a crockpot. Perfect for chilly evenings and meal prep.

Ingredients

Scale
  • 1.5 lbs beef stew meat (chuck or round), cut into bite-sized cubes
  • 3 cups butternut squash, peeled and cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 14.5 oz canned diced tomatoes (fire-roasted preferred)
  • 8 oz canned tomato sauce
  • 2 cups low-sodium beef broth
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, diced avocado, lime wedges

Instructions

  1. Heat a tablespoon of oil in a large skillet over medium-high heat. Pat beef cubes dry with paper towels and brown in batches (3-4 minutes per batch). Transfer browned beef to the slow cooker.
  2. In the same skillet, add more oil if needed. Cook diced onion for about 4 minutes until softened and golden. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Pour about 1/2 cup of beef broth into the hot skillet and scrape up browned bits. Pour this liquid into the slow cooker.
  4. Add diced tomatoes, tomato sauce, remaining beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to combine.
  5. Cover and cook on low for 4 hours.
  6. After 4 hours, gently stir in the cubed butternut squash. Cover and cook on low for another 2-3 hours until squash is fork-tender.
  7. Taste and adjust seasoning with more salt, cayenne for heat, or a splash of lime juice. If too thick, add extra broth; if too thin, cook uncovered for 20-30 minutes.
  8. Let chili rest on warm for 15 minutes before serving. Serve hot with desired toppings.

Notes

Add squash halfway through cooking to prevent mushiness. Browning the beef is essential for deep flavor. Let chili rest before serving for best texture. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker chili, beef chili, butternut squash chili, cozy chili, comfort food, meal prep chili

Find it online: https://lirafood.com/cozy-slow-cooker-beef-and-butternut-squash-chili/