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 |