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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 383 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.