Best Healthy Beef Chili With Butternut Squash Recipes

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HEALTHY BEEF CHILI WITH BUTTERNUT SQUASH



Healthy Beef Chili with Butternut Squash image

This slow simmered beef chili is packed with flavor, thanks to a quick homemade chile puree and butternut squash that soaks up the meaty goodness.

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 dried ancho chile
1 dried guajillo chile
3 1/2 cups beef broth
3 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 medium onion, chopped
4 cloves garlic, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
One 28-ounce can diced tomatoes
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
Sour cream, shredded Cheddar and fresh cilantro leaves, for serving

Steps:

  • Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.
  • Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.
  • Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.

Nutrition Facts : Calories 410, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 550 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 37 grams, Sugar 10 grams

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

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

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

BEEFY BUTTERNUT SQUASH CHILI



Beefy Butternut Squash Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

Steps:

  • In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
  • In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.

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