Beef and Butternut Squash Chili

5 from 1 vote

A delicious sweet and savory beef stew recipe with butternut squash pieces and warm spices in a tomato based broth. Beef and Butternut Squash Chili is a delicious warm and comforting fall recipe.

Course Main Dish

Cuisine American

Keyword Beef and Butternut Chili, Beef and Butternut Squash Chili

Prep Time 30

Cook Time 2 40

Total Time 3 10

Servings

Calories 382kcal

Author Shelby Law Ruttan

Ingredients

Cooking spray
1 tablespoon canola oil , divided
1½ pounds lean boneless chuck steak , trimmed and cut into ½ inch cubes
¾ teaspoon salt
1 cup chopped onion
½ cup green bell pepper , diced
2 tablespoons tomato paste
4 cloves garlic , minced
½ jalapeno chili pepper , diced
⅔ cup dry red wine
1½ teaspoons ground ancho chili pepper
1 teaspoon dried oregano
½ teaspoon ground red pepper
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 tablespoon cocoa powder
1 tablespoon brown sugar
28 ounce whole tomatoes , undrained and chopped
15 ounce kidney beans , rinsed and drained
2 cups peeled and cubed butternut squash
1 cup chopped carrots
2 tablespoons fresh cilantro optional

Instructions

Heat a large dutch oven over medium-high heat. Coat pan with cooking spray and add 1 teaspoon oil. Add been to the pan and sprinkle with salt. Saute 8 minutes, turning to brown on all sides. Remove beef.
Add 2 teaspoons of oil to the pan. Add onion and bell pepper. Saute 3 minutes.
Stir in the tomato paste, garlic, and jalapeno. Saute 2 minutes, stirring constantly.
Add the wine and bring the mixture to a boil and scrape the pan. Cook 2 minutes. Return beef to pan.
Stir in the spices and add the tomatoes and kidney beans to the pan and bring to a boil. Cover, reduce heat to medium and simmer for 1 hour.
Add Butternut squash and carrots. Simmer for 1 more hour or until vegetables are tender.
Serve with fresh cilantro (if using)

Nutrition