Beef and Squash Chili - PCOS-Friendly Recipe
This Beef and Squash Chili is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 dried ancho chile
- 1 dried pasilla chile
- 3 cups low-sodium chicken broth
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 pound boneless beef chuck roast, cut into 1/2" pieces
- Kosher salt
- Freshly ground pepper
- 1 large white onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 12-ounce bottle lager
- 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces
- 2 tablespoons fresh lime juice
- 2 tablespoons raw pumpkin seeds (pepitas)
- Sour cream
- Chopped avocado
- Sliced red onion (for serving)
Instructions
- Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
- Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
- Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6 –8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
- Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20 –25 minutes. Add squash; cover and cook until tender, 10 –15 minutes. Stir in lime juice.
- Meanwhile, preheat oven to 350 °. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8 –10 minutes. Let cool.
- Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
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Frequently Asked Questions
Yes, this Beef and Squash Chili recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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