Rating: 4 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Mike Wilson
Recipe by Cooking Light November 2011

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Credit: Ditte Isager

Recipe Summary test

hands-on:
36 mins
total:
2 hrs 40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.

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  • Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.

  • Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.

Nutrition Facts

308 calories; fat 9.9g; saturated fat 3.3g; mono fat 3.6g; poly fat 1g; protein 28.4g; carbohydrates 25.5g; fiber 5.8g; cholesterol 55mg; iron 4.7mg; sodium 606mg; calcium 138mg.
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