Butternut-Beef Chili



6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 2 g
Monofat 3 g
Polyfat 0.9 g
Protein 22.9 g
Carbohydrate 30.1 g
Fiber 5.6 g
Cholesterol 46 mg
Iron 5.3 mg
Sodium 444 mg
Calcium 94 mg


1 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
3 cups chopped tomato (about 2 large)
3 cups chopped peeled butternut squash (about 1 small)
3 cups water
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 (16-ounce) can kidney beans, drained
2 garlic cloves, minced
1/2 cup small pitted ripe olives
2 to 3 tablespoons minced seeded jalapeño pepper
6 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro


Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeño; cook 5 minutes.

Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

September 1999
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