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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|Serving Size: 1 recipe (1909g)|
|Recipe Makes: 4|
|Calories from Fat: 1040 (51%)|
|Amt Per Serving||% DV|
|Total Fat 115.6g||154 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 49.4g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 318.1mg||98 %|
|Sodium 4922.5mg||170 %|
|Potassium 4282.8mg||113 %|
|Total Carbohydrate 161.2g||47 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 137.2g|
|Protein 105.3g||150 %|
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Calories per serving: 2053
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