Black Bean Chili with Butternut Squash

Total Time:
1 hr
Prep:
50 min
Inactive:
10 min

Yield:
6 servings

Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 medium onion, diced
  • 1/4 cup ground chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 pounds ground beef chuck
  • Kosher salt and freshly ground black pepper
  • One 28-ounce can whole peeled tomatoes, with their liquid
  • 1 medium butternut squash, peeled and cut into bite-size chunks (about 5 cups)
  • Two 15-ounce cans black beans, rinsed and drained
  • Sour cream, pickled jalapenos and fresh cilantro, for serving
Directions
  • Heat the oil in a Food Network 5.5-qt cast-iron Dutch oven over medium-high heat.

  • Add the garlic and onion and cook until softened, about 5 minutes.

  • Stir in the chili powder and cumin and cook 1 minute more.

  • Add the beef, 2 teaspoons salt and some black pepper and cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 5 minutes.

  • Add the tomatoes with their liquid, breaking them up with your hands, the squash and 1 cup water and bring to a simmer.

  • Cook, uncovered and stirring occasionally, until the squash is tender and the chili has thickened, about 25 minutes.

  • Stir in the beans and cook until heated through, about 5 minutes more.

  • Serve the chili in bowls topped with sour cream, jalapenos and cilantro.


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