Beef and Butternut Squash Chili recipe

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Ingredients

3 tablespoons olive oil, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 medium butternut squash - peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 (14.5 ounce) can crushed tomatoes
1 ½ cups beef broth
1 cup water
1 tablespoon honey
1 (15 ounce) can black beans, rinsed and drained

Nutrition Info

382.5 calories
carbohydrate: 47 g
cholesterol: 34.3 mg
fat: 16.2 g
fiber: 11.2 g
protein: 17.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 991.4 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.

  2. Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon, cook for 1 minute.

  3. Add cooked beef, tomatoes, broth, water, and honey, bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

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