Butternut-Beef Chili

recipe
This chili recipe is the perfect way to serve your toddler some extra veggies in a comfort food classic. Adults can top their bowls with chopped green onions and cilantro.

Yield:

6 adult servings (serving size: 1 2/3 cups soup)

Recipe from

Oxmoor House

Nutritional Information

Calories 234
Caloriesfromfat 0.0 %
Fat 3.7 g
Satfat 1.5 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 22.2 g
Carbohydrate 30.8 g
Fiber 8 g
Cholesterol 41 mg
Iron 4 mg
Sodium 608 mg
Calcium 103 mg

Ingredients

1 small butternut squash (2 pounds)
1 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup water
3 cups chopped tomato (about 2 large)
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
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium beef broth
1 (16-ounce) can kidney beans, rinsed and drained

Preparation

1. Pierce squash several times with a small knife. Microwave at HIGH for 2 1/2 minutes; cool slightly. Peel squash. Cut squash in half, scoop out seeds and pulp. Cut squash into 1/2-inch pieces to measure 3 cups.

2. Combine ground round, onion, and bell pepper in a Dutch oven, and cook over medium-high heat for 5 minutes or until beef is browned, stirring to crumble. Drain.

3. Return meat mixture to pan. Stir in squash, 1/2 cup water, and remaining ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Ladle soup into bowls.

let your toddler help by: Identifying and gathering the vegetables. Helping rinse the beans in a colander.

Note:

Cooking Light First Foods

August 2010
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