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    You are in: Home / Recipes / Butternut-Beef Chili Recipe
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    Butternut-Beef Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    ratherbeswimmin''s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil.
    3. 3
      Lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.
    4. 4
      Stir in olives and jalapeno; cook 5 minutes.
    5. 5
      Ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

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    Ratings & Reviews:

    • on June 24, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut-Beef Chili

    Serving Size: 1 (509 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.8
     
    Calories from Fat 157
    45%
    Total Fat 17.4 g
    26%
    Saturated Fat 6.1 g
    30%
    Cholesterol 53.6 mg
    17%
    Sodium 634.2 mg
    26%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 7.9 g
    31%
    Sugars 8.0 g
    32%
    Protein 19.6 g
    39%

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