Beef Chili with Butternut Squash & Kale

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 12 oz. ground sirloin
  • 1 tbsp. olive oil
  • 3 cups Roasted Butternut Squash & Kale
  • 2 cups chicken stock
  • 15 oz. can kidney beans, rinsed
  • 14.5 oz. can crushed fire-roasted tomatoes
  • 1 tbsp. plus 1 1/2 tsp chili powder
  • 1/2 tsp ground cinnamon
  • sour cream

Directions

  1. In a large saucepan, cook beef in oil over medium-high, stirring and breaking up with spoon, until browned, about 3 minutes. Stir in next 6 ingredients; simmer until heated through, about 12 minutes. Season; top with sour cream.

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