Blog & Resources

Beef and Butternut Chili

November 14, 2015/Recipes

Ingredients:

1 tablespoon canola oil, divided

1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

2 tablespoons tomato paste

1 tablespoon minced fresh garlic

2 teaspoons diced jalapeño pepper

2/3 cup dry red wine or (beef broth)

1 1/2 teaspoons ground ancho chile pepper

1 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1 (28-ounce) can whole tomatoes, undrained and chopped

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

2 cups (1/2-inch) cubed peeled butternut squash

1 cup coarsely chopped carrot

6 tablespoons reduced-fat sour cream

2 tablespoons fresh cilantro leaves

Preparation

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.

2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.

3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.