Beef and Butternut Squash Chili

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 tbsp. olive oil
  • 1 small onion, thinly sliced
  • 1 green bell pepper, diced
  • 1 garlic clove, minced
  • 1 lb. ground beef
  • 1 1/2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp black pepper
  • 1 small butternut squash, peeled, seeded and diced
  • 2- 15 oz. cans black beans, drained and rinsed
  • 15 oz. can tomato sauce
  • 14.5 oz. can diced tomatoes, drained
  • 2 1/2 cups chicken broth
  • 4 cups stemmed kale
  • Sour cream, to serve

Directions

  1. In a large Dutch oven, heat oil over medium-high heat; add onion, and cook until tender, about 3 minutes. Add bell pepper and garlic; cook for 1 minute. Stir in ground beef, cook until browned, about 5 minutes.

  2. Add chili powder, cumin, salt, cinnamon, cardamom and pepper; cook for 1 minute. Add squash, beans, tomato sauce, diced tomatoes, and broth; bring to a boil. Reduce heat to medium-low; cover, and simmer until squash is tender, about 30 minutes. Just before serving, stir in kale. Serve with sour cream.

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