Beef Chili with Butternut Squash & Kale

Name: Beef Chili with Butternut Squash & Kale
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Mar 29, 2017

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.