This hearty beef chili is one of our favorites.
Beef and Butternut Squash Chili
Makes 8 to 10 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- 1 small butternut squash, peeled, seeded, and diced (about 4 cups)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2½ cups low-sodium chicken broth
- 4 cups fresh stemmed kale
- Reduced-fat sour cream, to serve
Instructions
- For muffins: Preheat oven to 425°. Spray a 12-cup muffin pan with cooking spray.
- In a large bowl, stir together cornbread mix, jalapeño, and corn. Fill prepared muffin cups three-fourths full with batter; sprinkle with cheese and paprika.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes.
- For chili: 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.
- Add chili powder, cumin, salt, cinnamon, cardamom, and black 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, if desired.
