Beef and Butternut Squash Chili for #SundayFunday

Welcome to our second post of a new group called Sunday Funday! My friend Wendy from A Day In The Life on The Farm invited some fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

This month I am hosting an event all about squash! I love all forms of squash - I've gotten really into finding ways to use spaghetti squash as a pasta replacement in various dishes, and love the sweetness of pumpkin and butternut squash in soups, stews, and chili - like the version I'm sharing with you today!

This is a wonderful chili variation - completely different than your typical meat, bean, tomato sauce (which I also love). This one has a hint of sweetness, and that subtle hit of cinnamon really takes this in a different direction. This is a hearty, healthy, and wonderful comforting meal to enjoy on a cool fall day! 

Come see all of our Sunday Funday Squash recipes today! 

• Autumn Harvest Fall Soup by Our Good Life
• Beef and Butternut Squash Chili by Making Miracles
• Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
• Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
• Curried Squash Soup by Palatable Pastime
• Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
• Roasted Bruschetta Pattypan Squash by Food Lust People Love
• Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
• Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking

Beef and Butternut Squash Chili

Ingredients

1 pound ground beef

1 medium yellow onion, diced

1 teaspoon salt, more to taste

1 medium butternut squash - peeled, seeded, and cubed

1 heaping TBS minced garlic (jarred)

1 TBS chili powder

½ teaspoon ground cinnamon

1 (14.5 ounce) can tomato sauce

2 cups vegetable (or beef) broth

1 TBS honey

1 (15-ounce) can black beans, rinsed and drained 

Directions

1. Combine ground beef and diced onion in a large nonstick soup pot. Sauté over medium heat for 10-15 minutes, until beef is browned and onion is tender. Season with 1 teaspoon of salt during cooking.
2. Add in all remaining ingredients. Stir gently to combine. Bring to a low simmer, cover and simmer 25-30 minutes - or until squash is tender.
3. Taste and adjust seasonings as desired.

Recipe adapted from Brooke Anderson on AllRecipes