Beef-and-Butternut Squash Chili

8 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Cook Time
50 Mins
Yield
Makes 8 servings (serving size: 1 cup)
January 2006
RECIPE BY Southern Living

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.

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

Nutritional Information

  • Calories 234
  • Caloriesfromfat 22%
  • Fat 6g
  • Satfat 2.3g
  • Monofat 2.3g
  • Polyfat 0.4g
  • Protein 17g
  • Carbohydrate 30g
  • Fiber 6.8g
  • Cholesterol 21mg
  • Iron 2.9mg
  • Sodium 642mg
  • Calcium 65mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

MadisonF's Review

GwenFiner1
November 12, 2013
This is an excellent chili! To decrease the sodium, I recommend draining and rinsing the beans. This recipe will be perfect for the winter and it will be featured in this year's Eat Smart Move More..Maintain don't gain Holiday Challenge!

MagickScraps's Review

DGlikestocook
October 04, 2013
Great base recipe changed out the beans and added more heat thanks for sharing it

stimply's Review

MadisonF
November 27, 2012
Used this as a guide and the dish turned out great. Instead of ground beef, I used TVP (reconstituted in beef broth). Wasn't shooting for a veg. meal; wanted to use up some TVP we have on hand. This turned out great. To make up for the lack of meat taste, I added some tomato paste before adding the liquids. Also I used regular diced tomatoes and amped up the flavor by using some chipotle pepper powder. Used only one can of tomatoes and added a bit more beef broth.

lucilove's Review

MrsShipp
September 28, 2010
N/A

Carrie124's Review

Carrie124
November 06, 2009
Everyone loved this chili. Used Bush's medium chili beans and Rotel diced tomatoes along with the cumin and mexican chili powder this was spicy enough for the adults and still kid friendly. served with a dollop of sour cream and grated cheddar and mini corn muffins for a satisfying weeknight dinner. Will definately make again.

DGlikestocook's Review

lucilove
October 07, 2009
Great! I love butternut squash, my husband does not, but he likes this chili! I tend to be generous with spices and use already diced tomatoes. I also like that this chili is so healthy!

MrsShipp's Review

MagickScraps
September 27, 2009
So easy to make! And delicious. I made a batch and then froze it in separate portions to take to work. Perfect lunch! I have made since then and each time it's a hit!

GwenFiner1's Review

stimply
April 01, 2009
Easy to make, filling, tasty. I added more heat to it, I prefer a hot chili.
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