Beef-and-Butternut Squash Chili

Beef-and-Butternut Squash Chili Recipe
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.

Yield:

Makes 8 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 50 Minutes

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

Ingredients

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

Preparation

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.

Note:

January 2006
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