Beef-and-butternut Squash Chili
|1 poundextra-lean ground beef|
|1 Green bell pepper; chopped|
|1 mediumOnion; chopped|
|2 clovesgarlic; minced|
|2 14.5-oz cansMexican-style stewed tomatoes; chopped (14.5-ounce cans)|
|1 16-oz canchili beans; (16-ounce can)|
|1/2 smallbutternut squash; peeled and cubed (about 1 1/2 cups)|
|1 cuplow-sodium beef broth|
|1 1/2 teaspoonsGround cumin|
|1 1/2 teaspoonsChili powder|
|1 cupfrozen corn kernels|
Beef-and-butternut Squash Chili Preparation
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.
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.
Yield: Makes 8 servings (serving size: 1 cup)
CALORIES 234(22% from fat); FAT 6g (sat 2.3g,mono 2.3g,poly 0.4g); PROTEIN 17g; CHOLESTEROL 21mg; CALCIUM 65mg; SODIUM 642mg; FIBER 6.8g; IRON 2.9mg; CARBOHYDRATE 30g
Southern Living, JANUARY 2006
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