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.

Beef And Butternut Squash Chili 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

• teaspoon ground cinnamon

• 1 (14.5 ounce) can crushed tomatoes

• 1? cups beef broth

• 1 cup water

• 1 tablespoon honey

• 1 (15 ounce) can black beans, rinsed and drained

How to Make Beef And Butternut Squash Chili

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.

Beef And Butternut Squash Chili Nutritions

• Calories: 382.5 calories

• Carbohydrate: 47 g

• Cholesterol: 34.3 mg

• Fat: 16.2 g

• Fiber: 11.2 g

• Protein: 17.4 g

• SaturatedFat: 4.5 g

• ServingSize:

• Sodium: 991.4 mg

• Sugar: 8.3 g

• TransFat:

• UnsaturatedFat: