Beef-and-Butternut Squash Chili

Southern Living
Beef-and-Butternut Squash ChiliRecipe
We've loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.
Makes 8 servings (serving size: 1 cup)


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1 pound extra-lean ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
1 (16-ounce) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup low-sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels


Prep: 20 Minutes
Cook: 50 Minutes

Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Created date

December 2005

Nutritional Information

Calories 234
Caloriesfromfat 22 %
Fat 6 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 17 g
Carbohydrate 30 g
Fiber 6.8 g
Cholesterol 21 mg
Iron 2.9 mg
Sodium 642 mg
Calcium 65 mg