Butternut Squash Chili
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Beef and Butternut Squash Chili

Chili is one of the ultimate comfort dishes and is perfect all year round from summer to cool fall days.  In the last few years, I have made many versions of this and have honed in on what I really love: a slightly smoky spice from chipotles with a slightly sweet note.

I have never been a huge fan of beans, so I substitute them for diced butternut squash, one of the best ingredients during Fall.  The texture of the squash when cooked is similar, but it adds a slightly sweet note that is unique and adds a new depth of flavor that you just won’t get from the bean. 

As an added bonus, chili is a one pot meal that can easily feed a crowd or for a game day party.  It’s really easy to scale to make in larger quantities provided you have larger pots and you can just throw it in a crock pot to keep warm for long periods.  Put some topping options out and it sure to please

Beef and Butternut Squash Chili

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 6 People


  • 2 Tablespoons Olive Oil
  • 1 yellow onion Diced
  • 4 cloves Garlic Minced
  • 1 lb ground beef
  • 12 oz good Beer I prefer using a golden ale or wheat beer
  • 1 can 14 Oz. Size Crushed Tomatoes, I prefer fire roasted
  • 3 whole Chipotle Peppers In Adobo Sauce Minced
  • 1 large Poblano Pepper roasted (see below)
  • 1 cup frozen corn i prefer fire roasted corn (if your store sells it)
  • 1/2 butternut Squash large dice
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Ground Cumin
  • Salt and Pepper to taste
  • 2 Tbsp corn Starch


  • Sour Cream For Serving
  • Grated Sharp Cheddar Cheese For Serving
  • Cilantro For Serving
  • Lime Wedges For Serving


Roasted Poblano Pepper

  • Hold whole poblano pepper with tongs over high heat over a gas burner until the skin blisters and blackens. Once the whole pepper is blackened, remove the skin of the pepper with your knife. Cut into a fine dice.
  • *You can roast the pepper in the oven if you do not have a gas range. Roast in a 425 degree oven for 35 minutes until charred on all sides, turning with tongs.


  • Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften.
  • Add the ground beef and cook until browned. Add 3/4 of the beer, reserving the rest, cook for about 5 minutes to reduce.
  • Add the tomatoes, chipotles, butternut squash, frozen corn, diced poblano pepper, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
  • Combine 1 tbsp of corn starch with 1 tbsp of remaining beer and stir to make a paste. Add this to the chili to thicken. If Chili is still soupy, add an additional tbsp of corn starch with 1 tbsp beer. Cook for an additional 10 minutes uncovered.
  • Top with sour cream, cheese, cilantro and a squeeze of lime.

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