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Why You'll Love This slow cooker beef and winter squash chili for hearty family suppers
- Easy to Make: This recipe is perfect for busy families - simply brown the beef, add the ingredients to the slow cooker, and let it cook all day.
- Customizable: Feel free to add your favorite toppings or mix-ins, such as shredded cheese, sour cream, or diced onions.
- Nutritious: This recipe is packed with protein, fiber, and vitamins from the beef, squash, and beans.
- Cost-Effective: Slow cooker recipes are great for budget-friendly meals, and this one is no exception - it makes 6-8 servings and can be made for under $10.
- Make-Ahead: This recipe is perfect for meal prep - simply cook, portion, and refrigerate or freeze for up to 3 months.
- Flavorful: The combination of beef, squash, and spices creates a rich, depthful flavor that's sure to please even the pickiest eaters.
- Slow Cooker Friendly: This recipe is designed specifically for slow cookers, so you can set it and forget it - perfect for busy days.
- Year-Round: While this recipe is perfect for fall and winter, it's also delicious in the spring and summer - simply adjust the spices and toppings to suit the season.
Ingredient Breakdown
The key ingredients in this recipe are ground beef, winter squash, diced tomatoes, kidney beans, and chili powder. The ground beef provides a rich, meaty flavor, while the winter squash adds natural sweetness and creamy texture. The diced tomatoes and kidney beans add moisture and fiber, while the chili powder provides a bold, spicy flavor. When selecting these ingredients, be sure to choose high-quality options - look for grass-fed ground beef, fresh winter squash, and low-sodium diced tomatoes. You can also customize the recipe to suit your tastes by adding or substituting different spices, such as cumin or smoked paprika.
How to Make slow cooker beef and winter squash chili for hearty family suppers
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking up with a spoon, until browned, about 5-7 minutes.
Add 1 onion, diced, and 3 cloves of garlic, minced, to the skillet and cook until the onion is translucent, about 3-4 minutes.
Add 1 medium winter squash, peeled and diced, and 1 teaspoon of chili powder to the skillet and cook for 1 minute.
Add 1 can of diced tomatoes, 1 can of kidney beans, and 1 cup of beef broth to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Take the time to brown the beef properly - it adds a rich, depthful flavor to the chili.
Cook the squash until it's tender, but still holds its shape - overcooking can make it mushy and unappetizing.
Feel free to experiment with different spices and seasonings to suit your taste - cumin, smoked paprika, and chipotle peppers are all great options.
Let the chili rest for at least 30 minutes before serving - this allows the flavors to meld together and the chili to thicken.
Consider freezing the chili for later - it's a great way to meal prep and can be reheated in the microwave or on the stovetop.
If you like a little heat in your chili, consider adding some diced jalapenos or serrano peppers - they add a nice kick without overpowering the other flavors.
Garnish the chili with some fresh herbs, such as cilantro or scallions - it adds a bright, fresh flavor and a pop of color to the dish.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef properly can result in a lackluster flavor and texture.
Fix: Take the time to brown the beef properly - it's worth the extra effort.
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Overcooking the Squash: Overcooking the squash can make it mushy and unappetizing.
Fix: Cook the squash until it's tender, but still holds its shape - check on it regularly to avoid overcooking.
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Not Seasoning Enough: Failing to season the chili properly can result in a bland, unappetizing flavor.
Fix: Season the chili liberally with salt, pepper, and any other desired spices or herbs.
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Not Letting it Rest: Failing to let the chili rest can result in a thin, watery texture.
Fix: Let the chili rest for at least 30 minutes before serving - this allows the flavors to meld together and the chili to thicken.
Variations & Substitutions
Add some diced jalapenos or serrano peppers to the chili for an extra kick of heat.
Replace the ground beef with some cooked black beans or roasted vegetables for a vegetarian option.
Replace the ground beef with some cooked lentils or mushrooms and use a vegan-friendly broth for a vegan option.
Replace the traditional chili powder with a gluten-free option and use gluten-free broth for a gluten-free option.
Use low-sodium broth and canned goods to reduce the sodium content of the chili.
Cook the chili in a slow cooker for 6-8 hours on low or 3-4 hours on high.
Storage & Make-Ahead
Store the chili at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the chili to prevent bacterial growth.
Store the chili in the refrigerator for up to 3 days. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
Store the chili in the freezer for up to 3 months. Thaw the chili overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Simply cook, portion, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free chili powder and broth. Be sure to check the ingredient labels to ensure that all the ingredients are gluten-free.
Can I make this in a slow cooker?
Yes! This recipe is perfect for slow cookers. Simply brown the beef, add the ingredients to the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours.
Can I customize this recipe?
Yes! This recipe is highly customizable. Feel free to add your favorite toppings or mix-ins, such as shredded cheese, sour cream, or diced onions. You can also experiment with different spices and seasonings to suit your taste.
Is this recipe suitable for a crowd?
Yes! This recipe makes 6-8 servings, making it perfect for a crowd. You can easily double or triple the recipe to feed a larger group.
Can I make this recipe in advance and reheat it?
Yes! This recipe can be made ahead of time and reheated. Simply cook, portion, and refrigerate or freeze for later. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
Is this recipe kid-friendly?
Yes! This recipe is kid-friendly. The flavors are mild and familiar, making it a great option for families with kids. You can also customize the recipe to suit your child's taste preferences.
slow cooker beef and winter squash chili for hearty family suppers
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large winter squash (such as butternut or acorn), peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
Instructions
- Brown the ground beef. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Drain the excess fat.
- Saute the onion and garlic. In the same skillet, cook the diced onion and minced garlic over medium heat until the onion is translucent, about 3-4 minutes.
- Add the squash and cook until tender. Add the cubed winter squash to the skillet and cook, stirring occasionally, until it is tender and lightly browned, about 10-12 minutes.
- Transfer to the slow cooker. Transfer the cooked ground beef, onion, garlic, and squash to the slow cooker.
- Add the remaining ingredients. Add the diced tomatoes, red kidney beans, chili powder, cumin, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir to combine.
- Cook on low. Cook the chili on low in the slow cooker for 6 hours or on high for 3-4 hours.
- Stir in the beef broth. About 30 minutes before serving, stir in the beef broth.
- Serve and enjoy. Serve the chili hot, garnished with chopped fresh cilantro or scallions, if desired.
Recipe Notes
- Storage tip: Let the chili cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Brown the ground beef and cook the squash up to a day in advance. Store them in separate airtight containers in the refrigerator until ready to assemble the chili.
- Substitution: Swap the ground beef for ground turkey or ground pork if preferred.
- Pro tip: For an extra boost of flavor, add a can of diced green chilies or a diced jalapeno pepper to the chili.
- Variation: Add some heat to the chili by using hot sauce or red pepper flakes.
- Leftover idea: Use leftover chili as a topping for baked potatoes, nachos, or tacos.
