Best Beef And Butternut Squash Chili Recipes

BEEF AND BUTTERNUT SQUASH CHILI

Beef and Butternut Squash Chili image

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.

Provided by Brooke Anderson

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : 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, Sodium 991.4 mg, Sugar 8.3 g

BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)

Beef and Butternut Squash Chili Recipe - (4.4/5) image

Provided by KatrinaB

Number Of Ingredients 22

Ingredients

1 pound stew beef cut into bite size pieces
1/2 tablespoon salt
1 teaspoon black pepper
4 tablespoons canola oil
1/2 yellow onion, chopped
3 cloves of garlic, chopped
1 jalapeno pepper, seeds removed, chopped fine
1/2 green bell pepper, chopped
1 cup dry red wine
1 5 ounce can tomato paste
1 28 ounce can whole tomatoes
2 tablespoons hot Mexican chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces frozen cubed butternut squash
1 cup water
1 tablespoon red wine vinegar
2 teaspoons butternut squash seed oil (optional)

Steps:

Cut stew beef into bite size pieces and coat with salt and pepper. Heat 2 tablespoons oil in dutch oven. Brown beef, remove and set aside. Heat remaining oil in dutch oven. Add chopped onion and cook 3 minutes or until translucent. Add garlic, jalapeno and bell pepper and cook 2 or 3 minutes. Add wine and stir in tomato paste. Add whole tomatoes and crush with wooden spoon. Return cooked beef to the pot. Add spices, stir to combine, cover and simmer for one hour. Add butternut squash and water and simmer for one more hour, stirring occasionally. Remove from heat and finish with red wine vinegar (and optional butternut squash seed oil.)

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