Recipe By Brooke Anderson
Rating
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

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.

Reviews

  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!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more