Beef, Black Bean and Squash Chili

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Beef, Black Bean and Squash Chili
  • Prep 20 min
  • Total 40 min
  • Servings 6
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This lean but hearty chili gets a boost of veggie goodness from two kinds of sweet-tasting squash—cubed butternut and pumpkin puree.
By Inspired Taste
Created Oct 14, 2012


  • 2 tablespoons light cooking oil
  • 1 lb lean (at least 80%) ground beef
  • 3 cups cubed butternut squash
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions (2 medium)


  • 1
    In 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 5 to 6 minutes, stirring occasionally, until brown. Remove from saucepan; set aside. Drain fat from saucepan.
  • 2
    In same saucepan and with heat still on medium-high, add remaining 1 tablespoon oil, the squash, onion and 1/2 teaspoon salt. Cook, stirring occasionally, 3 to 4 minutes or until squash begins to brown.
  • 3
    Add cooked beef to saucepan, then add tomatoes, black beans, pumpkin, cumin, red pepper and chili powder. Cook 12 to 15 minutes, stirring occasionally, until squash is tender. Season with salt and pepper. Serve with green onions sprinkled on top.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute ground chicken or turkey for the ground beef.
  • tip 2
    Serve with extra toppings such as Cheddar cheese, tortilla chips or sour cream.


Nutrition Facts are not available for this recipe
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