SOUP Beef and Butternut Squash Chili




Yield 8-10 servings

Stew beef is on sale this week so I’m almost always going to build a soup around that!  This chili still leans towards the savory side, mostly because that’s more my style, but if you’d like to tone down the savory and go for some pumpkin spice or cinnamon I think they would make fine additions.  The butternut squash doesn’t add so much sweetness that this loses its “essence of chili.”



1 ½ lb stew beef

1 medium butternut squash, peeled and cubed ½ inch thick

½ yellow onion, diced

3 cloves garlic, minced

1 cup vegetable stock

1 can kidney beans

1 can black beans

1 can crushed tomatoes

1 Tbsp chili powder

1 tsp smoked paprika

Shredded cheese, for garnish

Sour cream/greek yogurt, for garnish



Note:  This recipe is a good candidate for a slow cooker to get the beef nice and tender.

Courses soup

Recipe by Vie at