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.

Recipe by Oxmoor House August 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light First Foods

Nutrition Facts

234 calories; calories from fat 0%; fat 3.7g; saturated fat 1.5g; mono fat 1.4g; poly fat 0.4g; protein 22.2g; carbohydrates 30.8g; fiber 8g; cholesterol 41mg; iron 4mg; sodium 608mg; calcium 103mg.
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