Beef & Butternut Chili

Yield: 6     (serving size: 1 1/3 cups chili)     FREEZABLE

cooking spray

1 tbsp. canola oil, divided

1 1/2 lbs. boneless, chuck roast, trimmed and cut into 1/2-inch cubes

3/4 tsp. salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

2 tbsp. tomato paste

1 tbsp. minced fresh garlic

2 tsp. diced jalapeno pepper

2/3 cup dry red wine

1 1/2 tsp. ground ancho chile pepper

1 tsp. dried oregano

1/2 tsp. ground red pepper

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/8 tsp. ground cinnamon

1 (28-oz. can) whole tomatoes, undrained and chopped

1 (15-oz. can) no-salt-added kidney beans, rinsed and drained

2 cups (1/2-inch) cubed peeled butternut squash

1 cup coarsley chopped carrot

optional – 6 tbsp. reduced-fat sour cream

optional – 2 tbsp. fresh cilantro leaves or chopped green onion

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 tsp. oil; swirl. Sprinkle beef with salt. Add beef to pan; saute 8 minutes, turning to brown on all sides. Remove beef.
  2. Add 2 tsp. 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 next (7) ingredients (through kidney beans), and bring to 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 cup chili into each of 6 bowls, and top with 1 tbsp. sour cream and 1 tsp. cilantro or green onion, if desired.

Based on recipe from Cooking Light magazine, November 2011


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