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

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Bullymama's Review

September 28, 2012

Guezzie's Review

December 28, 2009
Much enjoyed. Plan to make again. I like how it was so fresh, healthy, flavorful, and refreshing. A nice, unique twist on chili.

Clemsonrose's Review

December 02, 2009
I just have to say this is one of the best recipies I have ever tried. I used 1-1/2 lbs. of ground venison instead of ground beef and it was great. My husband, who is very picky, loved it also. My brother-in-law came by last night and tasted it and I had to print the recipe for him.