Ingredients

• Cooking spray
• 1 tablespoon canola oil, divided
• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
• 3/4 teaspoon salt
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh garlic
• 2 teaspoons diced jalapeño pepper
• 2/3 cup dry red wine
• 1 1/2 teaspoons ground ancho chile pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 cup coarsely chopped carrot
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons fresh cilantro leaves

Preparation

1. 1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
2. 2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. 3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.