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Butternut-Beef Chili

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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