One Pot Beef and Butternut Squash Chili

One Pot Beef and Butternut Squash Chili

Do any of you have a puppy, or really dog of any age? Do you still panic anytime the pup acts funny or doesn’t scarf up her food fast enough or play as much as usual? My dog didn’t eat all day and I called Jake probably 3 times asking if he thought she was ok because she seemed to be sleeping a lot too. HOW DO YOU PEOPLE DO IT WITH CHILDREN!? I mean if I lose my mind like this over a dog I am going to have some real trouble if we have children one day. Jesus go right on ahead and take the wheel…. PS no worries, Miss Dolly finally ate today and is now happy playing with her ball. Anyhoo, onto the main event.

Fall/Winter, football, chilly temps – we all know what that means. It’s time for chili. I don’t know about where you’re from, but the very first slight drop in temperatures after summer in the South and we are all pulling out our best chili recipes. This is surprisingly my first batch this year (and it was about 75 degrees outside today)! Though, I think it’s my favorite chili batch I’ve made to date. OH, it’s also one pot which is alway a big plus.

Listen, I’m working on my food photography skills and I know I have some work to do but let me tell you what. Chili is hard to make look pretty. Don’t let that stop you from this recipe though because I am currently having my second bowl of this chili for the night and it is sooo warm and comforting and delicious. It also (with a little prep) is super quick to make. I made it at about 9:30 last night, which is usually my bedtime, and by 9:55 my husband said “you’re already done?” This is a pretty classic chili, but you know I like to add a little nutritious spin with veggies. Jake didn’t even mind!

I think you could make this all vegetarian if you subbed veggie broth and some additional veggies rather than beef. If you do that, let me know how it turns out!

Before I post this recipe, I need to note that Jake is make me watch The Hateful Eight right now and I really cannot handle it. What is up with Quentin Tarantino and his weird ass movies? Is anyone with me on that? Ok on to what you came here for.


1 lb ground chuck
1/2 onion, diced
2 carrots, diced
1 glove garlic, minced
1 Tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/3 head of cauliflower, cut into small florets
2 cups butternut squashed, roasted and cubed (see NOTE)
10 oz can diced tomatoes with green chiles
8 oz can tomato sauce
2 cups beef broth
1 cup water
1 Tbsp tomato paste
1 tsp + 1 pepper from chipotle pepper in adobo sauce


In medium size pot or dutch oven on medium heat, brown ground chuck, drain and remove from pot. In the same pot used to brown beef, add onion and carrot and sauté until fragrant. Add garlic and sauté another minute or so, add spices and continue to cook until fragrant. Add all other ingredients, including browned ground chuck. Simmer at least 10 or so minutes covered, until cauliflower is soft. For best flavor, simmer 25-30 minutes.

NOTE: To roast butternut squash, pierce squash whole in several spots on the surface. Preheat oven to 375. Bake for around 1 hr (depends on size of squash) or until it gives a little when you squeeze it. Peel and dice into 1/2 inch squares. If you do this a couple of days beforehand, this chili comes together extremely quickly.




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