Butternut Squash Chili

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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In a large pot, heat a little oil over medium heat and saute your onions and peppers until soft. Add the ground meats (you can juts use 3 lbs of any ground meat but this combo is a favorite of mine) and stir until lightly browned.

Add the tomatoes, squash, and seasonings. Stir well to combine, then cover and reduce heat to medium-low. Allow to cook for at least 2 hours or until the squash is soft.

My cardinal rule of chili is that the longer you let it cook, the better. Ideally, cook up a pot, refrigerate overnight, and serve the following day!


  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 lb Ground Veal
  • 1 Large Butternut Squash, peeled and cubed
  • 1 Onion, chopped
  • 2 Bell Peppers, chopped
  • 28 oz can Diced Tomatoes, drained
  • 2 T Chili Powder, 2 t Cumin
  • 2 t Garlic Powder, 2 t Cayenne Pepper (optional but awesome)
  • Salt and Pepper to taste


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Recipe Comments

Comments (5)

  1. posted by Grandi on November 19, 2012

    Is there supposed to be water added at some point…?
    It’s been cooking about an hour and a half, covered, and I didn’t even drain the tomatoes, but it’s bone dry!

  2. posted by Grandi on November 20, 2012

    The last 30 minutes really made the difference, as the veggies released their moisture during this time. Enjoyed the chili last night, and this morning I fried some up in a pan with an egg, for breakfast. Yum!

  3. posted by cartooney on February 3, 2013

    This was soooo good but I used 3 lbs of turkey instead of what was suggested in the recipe. I am going to make this weekly!

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