Recipe By Brooke Anderson
Published Jan 27th
Prep 25m Cook 45m Additional - Ready In 70m
Servings 6 servings Calories 382.5

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.

Recipe 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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 382.5
  • Carbohydrate 47 g
  • Cholesterol 34.3 mg
  • Fat 16.2 g
  • Fiber 11.2 g
  • Protein 17.4 g
  • Saturated Fat 4.5 g
  • Sodium 991.4 mg
  • Sugar 8.3 g

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Chef's Notes

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.


  1. 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.
  2. This was simply delicious! Had a side of cornbread with it and the family loved it!
  3. 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 - Read more ...
  4. 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!