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Cozy Slow Cooker Beef and Butternut Squash Chili

slow cooker beef butternut squash chili - featured image
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A hearty, comforting chili with tender beef, sweet roasted butternut squash, and a rich, smoky broth. This slow cooker recipe is perfect for chilly days and will fill your home with an amazing aroma.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 3–4 cups)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • Pinch of cayenne pepper (optional)
  • Shredded sharp cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sliced jalapeños (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Preheat oven to 400°F. Toss cubed butternut squash with ½ tablespoon olive oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, until edges are golden and squash is fork-tender. Set aside.
  2. Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat remaining ½ tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer browned beef to a 6-quart or larger slow cooker.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 4-5 minutes, scraping up browned bits, until soft and translucent. Add minced garlic and cook for 30 seconds more. Transfer to the slow cooker.
  4. Add fire-roasted tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cinnamon, oregano, black pepper, salt, and cayenne (if using) to the slow cooker. Stir until well combined.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until beef is tender enough to shred with a fork.
  6. About 30 minutes before serving, stir in drained kidney beans, black beans, and roasted butternut squash. Let heat through.
  7. Taste and adjust seasoning with more salt, cumin, or a squeeze of lime juice if desired. Ladle into bowls and serve with desired toppings.

Notes

Roasting the squash before adding it to the slow cooker is key to preventing mush and adding caramelized flavor. Brown the beef in batches for the best sear. For a thicker chili, remove the lid and cook on HIGH for 20-30 minutes at the end. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, beef chili, butternut squash chili, fall chili, cozy chili, comfort food, easy chili recipe

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