Beef, Black Bean, & Squash Chili
Active Time: 30 minutes / Cook Time: 1 hr. 15 minutes / Total Time: 1 ½-2 hours
Makes 4 servings
- 1 tablespoon coconut oil or ghee
- ½ lb. beef stew meat, cut into bite-sized pieces
- 1 teaspoon fine sea salt, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ½ a small butternut squash, peeled, seeded, and cut into 1” cubes (use squash from Day 3)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cans black beans, rinsed and drained, ½ cup reserved for breakfast on day 7
- 1 can fire-roasted diced tomatoes, preferably no salt added
- 4 cups chicken broth, plus water as needed
- 5 oz. baby spinach (4-5 large handfuls)
- Heat coconut oil in a large saucepan or Dutch oven over medium heat. Sprinkle beef with ¼ teaspoon salt and add to the pan in a single layer; do not crowd the pan and do in batches if necessary. Brown the beef on all sides, about 1-2 minutes per side. Transfer to a bowl and set aside.
- Add the onion to the pan and cook, stirring occasionally, until softened, about 5-6 minutes.
- Add garlic and cook, stirring, for 2 minutes.
- Add squash, chili powder, cumin, coriander, and remaining salt and cook, stirring occasionally, for 5 minutes.
- Add black beans, tomatoes, beef and broth. Bring to a boil, lower the heat to a simmer, partially cover, and cook for 15-20 minutes until squash is tender and beef is cooked thru, or until the beef is tender, stirring occasionally. Check the liquid level occasionally and add water as needed to keep a stew consistency.
- Stir in the spinach and cook 5 minutes.
- Serve 2 cups stew per person, and package remaining stew in airtight containers for lunches tomorrow. Refrigerate until needed.