Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 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

25 mins
45 mins
1 hr 10 mins
6 servings


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


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.

  • 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