Butternut-Beef Chili

READY IN: 1hr 10mins
Recipe 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.

Top Review by 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!

Ingredients Nutrition


  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.

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