Beef-and-Butternut Squash Chili

This is an excellent chili! To decrease the sodium, I recommend draining and rinsing the beans. This recipe will be perfect for the winter and it will be featured in this year's Eat Smart Move More..Maintain don't gain Holiday Challenge!

Great base recipe changed out the beans and added more heat thanks for sharing it

Used this as a guide and the dish turned out great. Instead of ground beef, I used TVP (reconstituted in beef broth). Wasn't shooting for a veg. meal; wanted to use up some TVP we have on hand. This turned out great. To make up for the lack of meat taste, I added some tomato paste before adding the liquids. Also I used regular diced tomatoes and amped up the flavor by using some chipotle pepper powder. Used only one can of tomatoes and added a bit more beef broth.

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Everyone loved this chili. Used Bush's medium chili beans and Rotel diced tomatoes along with the cumin and mexican chili powder this was spicy enough for the adults and still kid friendly. served with a dollop of sour cream and grated cheddar and mini corn muffins for a satisfying weeknight dinner. Will definately make again.

Great! I love butternut squash, my husband does not, but he likes this chili! I tend to be generous with spices and use already diced tomatoes. I also like that this chili is so healthy!

So easy to make! And delicious. I made a batch and then froze it in separate portions to take to work. Perfect lunch! I have made since then and each time it's a hit!

Easy to make, filling, tasty. I added more heat to it, I prefer a hot chili.