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 caloriescarbohydrate: 47 gcholesterol: 34.3 mgfat: 16.2 gfiber: 11.2 gprotein: 17.4 gsaturatedFat: 4.5 gservingSize: -sodium: 991.4 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Beef and Butternut Squash Chili
Directions
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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.
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.
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.