Beef and Butternut Squash Chili
Description
Butternut squash, honey, and cinnamon add interest and balance out the tomato flavor in this sweeter beef chili recipe.
Ingredients
•
3 tablespoons olive oil, divided
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1 pound beef chuck, cut into 1/2-inch cubes
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1 teaspoon salt
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1 medium butternut squash - peeled, seeded, and cubed
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 tablespoon chili powder
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1/2 teaspoon ground cinnamon
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1 (14 1/2 ounce) can crushed tomatoes
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1 1/2 cups beef broth
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1 cup water
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1 tablespoon honey
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1 (15 ounce) can black beans, rinsed and drained
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.