Beef And Butternut Chili Recipe

Name: Beef And Butternut Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 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 jalapeno pepper; 2/3 cup dry red wine; 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

Servings: persons

Cooking spray
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 jalapeno pepper
2/3 cup dry red wine
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

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; saute 8 minutes, turning to brown on all sides. Remove beef.
2
Add 2 teaspoons oil to pan. Add onion and bell pepper; saute 3 minutes. Add tomato paste, garlic, and jalapeno; saute 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.

1012

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cooking spray, 1 tablespoon canola oil, divided, 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes, 3/4 teaspoon salt, and more.

Yes, Beef And Butternut Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Butternut Chili

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