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Beef and Butternut Squash Chili
Beef and Butternut Squash Chili
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Sweet and savory beef chili with butternut squash, honey, cinnamon, and tomatoes.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 1 pound beef chuck, cut into 1/2-inch cubes
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 0.5 teaspoon ground cinnamon
  • 1 (14.5 ounce) can crushed tomatoes
  • 1.5 cups beef broth
  • 1 cup water
  • 1 tablespoon honey
  • 1 (15 ounce) can black beans, rinsed and drained
Instructions:
  • In a Dutch oven over medium-high heat, sizzle 1 tablespoon of oil. Sear beef until fully cooked, 5 to 7 minutes. Drain excess grease, then transfer beef to a bowl and generously sprinkle with salt.
  • Heat the rest of the olive oil in a Dutch oven. Once hot, toss in the butternut squash and onion. Sauté until they start to soften, which should take about 3 to 5 minutes. Mix in the garlic and cook until aromatic, approximately 1 minute. Sprinkle in the chili powder and cinnamon, then cook for an additional minute.
  • Combine cooked beef, tomatoes, broth, water, and honey in a pot and bring to a boil. Simmer until squash is tender and beef is cooked through, for 25 to 30 minutes. Stir in beans and cook for an additional 5 minutes until heated through.

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