Butternut-Beef Chili

This chili recipe is the perfect way to serve your toddler some extra veggies in a comfort food classic. Adults can top their bowls with chopped green onions and cilantro.

Yield: 6 adult servings (serving size: 1 2/3 cups soup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 22.2g
  • Carbohydrate: 30.8g
  • Fiber: 8g
  • Cholesterol: 41mg
  • Iron: 4mg
  • Sodium: 608mg
  • Calcium: 103mg


  • 1 small butternut squash (2 pounds)
  • 1 pound ground round
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup water
  • 3 cups chopped tomato (about 2 large)
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 (16-ounce) can kidney beans, rinsed and drained


  1. 1. Pierce squash several times with a small knife. Microwave at HIGH for 2 1/2 minutes; cool slightly. Peel squash. Cut squash in half, scoop out seeds and pulp. Cut squash into 1/2-inch pieces to measure 3 cups.
  2. 2. Combine ground round, onion, and bell pepper in a Dutch oven, and cook over medium-high heat for 5 minutes or until beef is browned, stirring to crumble. Drain.
  3. 3. Return meat mixture to pan. Stir in squash, 1/2 cup water, and remaining ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Ladle soup into bowls.
  4. let your toddler help by: Identifying and gathering the vegetables. Helping rinse the beans in a colander.
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