Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1999

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

262 calories; calories from fat 23%; fat 6.8g; saturated fat 2g; mono fat 3g; poly fat 0.9g; protein 22.9g; carbohydrates 30.1g; fiber 5.6g; cholesterol 46mg; iron 5.3mg; sodium 444mg; calcium 94mg.
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