Healthy Beef Chili with Butternut Squash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 16 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 90 milligrams
- Sodium
- 550 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 10 grams
- Total: 55 min
- Active: 40 min
Ingredients
1 dried ancho chile
1 dried guajillo chile
3 1/2 cups beef broth
3 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 medium onion, chopped
4 cloves garlic, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
One 28-ounce can diced tomatoes
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
Sour cream, shredded Cheddar and fresh cilantro leaves, for serving
Directions
- Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.
- Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.
- Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.