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Beef, Black Bean, and Butternut Squash Chili

Beef, Black Bean, and Butternut Squash Chili

Nothing is better than a warm bowl of chili in the wintertime. It’s just good on so many levels, not just to fight the cold weather. When it comes to eating healthier, I love the self stringent portion control that comes with chili. You can easily make this beef, black bean, and butternut squash chili ahead of time – it tastes amazing served over rice!

  • 2 lbs lean ground beef
  • 32 ounce can of black beans drained & rinsed
  • 1 large red bell pepper diced
  • 1 large yellow onion diced
  • 1 1/2 pound butternut squash peeled & chopped
  • 1.25 oz package of chili seasoning/ mix
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • 32 ounce can crushed tomatoes in tomato juice or sauce
  • 2 Tablespoon tomato paste
  1. Brown the ground beef over medium heat and drain any excess fat.
  2. Combine the onions, peppers, celery, and garlic in a large mixing bowl and stir.
  3. Add the tomato paste, crushed tomatoes, butternut squash, chili seasoning, and black beans after that.
  4. Combine the ingredients in a mixing bowl.
  5. Set the Crock-Pot® slow cooker to high and close the lid.
  6. Let him 3 hours for cooking.
  7. Serve & Enjoy.


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