Beef and Butternut Squash Chili
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.
- Serves: 6 persons
- 3tablespoons olive oil, divided
- 1pound beef chuck, cut into 1/2-inch cubes
- 1teaspoon salt
- 1medium butternut squash - peeled, seeded, and cubed
- 1medium yellow onion, chopped
- 3cloves garlic, minced
- 1tablespoon chili powder
- ½teaspoon ground cinnamon
- 1(14.5 ounce) can crushed tomatoes
- 1½ cups beef broth
- 1cup water
- 1tablespoon honey
- 1(15 ounce) can black beans, rinsed and drained
Step 1Heat 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.
Step 2Add 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.
Step 3Add 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.