Beef Chili with Butternut Squash & Kale - Rachael Ray Every Day

    Beef Chili with Butternut Squash & Kale

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    beef chili with butternut squash kale

    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 

    • 4Servings

    Ingredients

    • 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

    Preparation

    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.