Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.

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  • Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.

  • Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Cook's Note:

You can use chili-ready tomatoes with onions in place of crushed tomatoes, and can use 1 1/2 cups water with 1 cube beef bouillon in place of beef broth.

Nutrition Facts

383 calories; protein 17.4g; carbohydrates 47g; fat 16.2g; cholesterol 34.3mg; sodium 991.4mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2021
I had some cooked Cross Rib Roast in the freezer and a butternut squash I wanted to something different with. This recipe popped up when I searched for "beef butternut." I chose it as there's no cumin in it. I like cumin, but think it is used too much. While the recipe with no doubt be great as it stands. I know my, and my wife's tastes, so I modified it a little with a tablespoon of tomato paste. I omitted the honey as I was out of it. When I sampled it, I added another half teapoon of cinnamon and salted to taste. I did not add oil in step 2. Instead I deglazed the pan with a small amount of Warka Pilser. We also had the Warka with the chili and recommend a Dark Pilser beer with this, No beans were added, but I might add in the future as I plan to do a vegan version. We loved this recipe and plan to make it often and substitute beef with beans for a Meatless Monday meal. Read More
Rating: 4 stars
07/25/2021
Very good. I was feeding daughter and family so I used 2 lbs of ground beef, and extra tomato sauce and chili powder. My hubby is not a squash fan, but he said this was pretty good. Read More
Rating: 5 stars
11/12/2020
I absolutely LOVED this chili recipe! The squash adds such a wonderful slightly sweet flavor, and is a great way to bulk up the dish; the cinnamon is a wonderful touch as well. It all works together perfectly, and is a great chili variation. We all really enjoyed this recipe! Read More
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Rating: 5 stars
06/25/2021
This was simply delicious! Had a side of cornbread with it and the family loved it! Read More