Beef and Butternut Squash Chili Recipe

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.

Add remaining olive oil to the Dutch oven. When hot add butternut squash and onion. Cook and stir until vegetables begin to soften 3 to 5 minutes. Add garlic and cook until fragrant about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.

Add cooked beef tomatoes broth water and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender 25 to 30 minutes. Add beans and cook until heated through about 5 minutes.