Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 12 oz. ground sirloin
- 1 tbsp. olive oil
- 3 cups Roasted Butternut Squash & Kale
- 2 cups chicken stock
- 1 can (15 to 15.5 oz.) kidney beans, rinsed
- 1 can (14.5 oz.) crushed fire-roasted tomatoes
- 1 tbsp. plus 1 1/2 tsp. chili powder
- 1/2 tsp. ground cinnamon
- Sour cream
In 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.