a honey- and cinnamon-based variation of regular chili that is sweeter. The inclusion of butternut squash is a fantastic one because it boosts the nutritional value and counteracts the tomato flavor of classic chili.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ½ teaspoon ground cinnamon
- 1 (14.5 ounce) can crushed tomatoes
- 1 ½ cups beef broth
- 1 cup water
- 1 tablespoon honey
- 1 (15 ounce) can black beans, rinsed and drained (Optional)
Instructions
- 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.
- 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.
- 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.
- You can use chili-ready tomatoes with onions in place of crushed tomatoes, and can use 1 1/2 cups water with 1 cube beef bouillon in place of beef broth.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 11 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 991 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I was feeding daughter and family so I used 2 lbs of ground beef, and extra tomato sauce and chili powder. My hubby is not a squash fan, but he said this was pretty good.
This was simply delicious! Had a side of cornbread with it and the family loved it!
I had some cooked Cross Rib Roast in the freezer and a butternut squash I wanted to something different with. This recipe popped up when I searched for “beef butternut.” I chose it as there’s no cumin in it. I like cumin, but think it is used too much. While the recipe with no doubt be great as it stands. I know my, and my wife’s tastes, so I modified it a little with a tablespoon of tomato paste. I omitted the honey as I was out of it. When I sampled it, I added another half teapoon of cinnamon and salted to taste. I did not add oil in step 2. Instead I deglazed the pan with a small amount of Warka Pilser. We also had the Warka with the chili and recommend a Dark Pilser beer with this, No beans were added, but I might add in the future as I plan to do a vegan version. We loved this recipe and plan to make it often and substitute beef with beans for a Meatless Monday meal.
I absolutely LOVED this chili recipe! The squash adds such a wonderful slightly sweet flavor, and is a great way to bulk up the dish; the cinnamon is a wonderful touch as well. It all works together perfectly, and is a great chili variation. We all really enjoyed this recipe!