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.
I just have to say this is one of the best recipies I have ever tried. I used 1-1/2 lbs. of ground venison instead of ground beef and it was great. My husband, who is very picky, loved it also. My brother-in-law came by last night and tasted it and I had to print the recipe for him.
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