Beef Chili with Butternut Squash & Kale

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


  • 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.