One-Pot Beef and Butternut Squash Chili Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the ground beef in a skillet before adding it to the slow cooker. While the recipe works perfectly without this step, browning adds a layer of complexity and a richer color to the final dish. If you choose to brown the meat, drain any excess fat before transferring it to the slow cooker.

If you prefer a thicker chili, you can stir in a small amount of cornmeal or masa harina during the last thirty minutes of cooking.

This not only thickens the sauce but also adds a subtle earthy flavor that complements the butternut squash. Always stir well to ensure there are no lumps, and let it simmer until the desired consistency is reached.

Variations

• Spicy Black Bean Chili: Add a drained 15-ounce can of black beans and a diced jalapeño to the slow cooker at the start to introduce extra protein and a spicy kick to the dish.
• Smoky Chorizo Twist: Replace half of the ground beef with fresh chorizo for a smoky, spicy flavor profile. Ensure the chorizo is cooked through to 160°F (71°C) along with the beef.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Allow the chili to cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until piping hot throughout.

Store any leftovers in an airtight container to maintain freshness. The chili tends to develop even more flavor the next day as the spices continue to permeate the beef and squash.

Ensure the container is sealed tightly, and place it in the coldest part of the refrigerator to keep it safe for up to three days. Always reheat only the portion you intend to eat.

This recipe is an excellent candidate for making ahead. You can prepare the ingredients the night before and keep them in the refrigerator, then simply transfer them to the slow cooker in the morning.

Alternatively, cook the entire dish in advance, let it cool completely, and store it in the refrigerator. It reheats beautifully, making it a convenient option for busy work weeks.

Serving ideas

Serve this chili hot, garnished with a generous handful of shredded cheese. For additional texture and brightness, consider serving with a dollop of sour cream, a sprinkle of fresh cilantro, or a few slices of avocado. These toppings provide a cooling contrast to the savory, spiced chili and add a bit of creaminess that balances the dish.

Pair the chili with a side of warm cornbread or crusty bread to soak up the flavorful sauce. If you prefer a lighter side, a simple green salad with a vinaigrette dressing works well to cut through the richness of the beef.

The combination of the sweet squash and savory chili makes this a complete meal that requires little else to be satisfying.

Frequently asked questions

Recipe card

One-Pot Beef and Butternut Squash Chili

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb ground beef
• 2 cups cubed butternut squash
• 1 packet chili seasoning
• 28 oz crushed tomatoes
• 1 cup shredded cheese, for serving

Instructions

1. Add the raw ground beef to the bottom of the slow cooker, crumbling it into smaller pieces as you go. Evenly scatter the cubed butternut squash over the beef, then sprinkle the chili seasoning packet over the top to ensure even distribution of flavor.
2. Pour the crushed tomatoes over the layered ingredients in the slow cooker. Cover with the lid and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the meat is fully cooked and the squash is tender.
3. Once the cooking time is complete, ensure the ground meat has reached an internal temperature of at least 160°F (71°C). Stir the chili gently to combine all ingredients, then ladle into serving bowls and top with shredded cheese while hot.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

18 g

Fat

22 g

Fiber

3.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.