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.
- 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
- 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.
- 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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