Butternut-Beef Chili

Submitted by ratherbeswimmin

"From Cooking Light. Per 1 1/2 cup serving: 262 calories, 6.8 g fat, 22.9 g protein, 30.1 g carb, 5.6 g fiber, 46 mg cholesterol."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 lb ground round
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 cups chopped tomatoes
• 3 cups chopped peeled butternut squash
• 3 cups water
• 2 tablespoons tomato paste
• 1 1⁄2 teaspoons dried oregano
• 1 1⁄2 teaspoons cumin
• 1 tablespoon chili powder
• 1⁄2 teaspoon salt
• 1 (16 ounce) can kidney beans, drained
• 2 garlic cloves, minced
• 1⁄2 cup small pitted ripe olives
• 2 -3 tablespoons minced seeded jalapeno peppers
• 6 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro

directions

1. Add the first 3 ingredients to a dutch oven; cook over medium-high heat until the beef is browned, stirring to crumble; drain and return meat mixture to pan.
2. Add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil.
3. Lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.
4. Stir in olives and jalapeno; cook 5 minutes.
5. Ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Reviews

[Gingernut]

Very good. The only change I made was to drain the beef before adding the onion and peppers. A nice way to get a "different" vegetable into our old family standby, chili. I normally add brown sugar to my chili, but this didn't need it as the pumpkin adds some sweetness. I doubled the recipe and it made LOTS. I froze some and will let you know how it goes when I reheat it. Thanks, NurseDi!