BBQ Chili (Ww and Crockpot)

Submitted by ellie_

"We enjoyed this chili which I adapted from WW Slow Cook It. This was a very mild chili so next time I will up the heat with more chili powder and more jalapenos. 6 pts/serving."

 

• Ready In: 8hrs 20mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 teaspoon canola oil
• 1 lb ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and minced (or more)
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and cubed
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 cups beef broth
• 1 (14 1/2 ounce) can tomatoes with jalapenos
• 2⁄3 cup barbecue sauce
• 1 teaspoon chili powder (or more depending on how much heat you want)
• 1⁄2 teaspoon salt
• 2 tablespoons cilantro
• 1⁄2 cup low-fat cheddar cheese, shredded (optional)
• light sour cream (optional)

directions

1. Heat oil in skillet over medium high heat and stir in the next 5 ingredients (beef - garlic), stirring for 5-10 minutes or until beef is browned. *** I think the oil can easily be skipped if desired. Transfer mixture to crockpot and stir in the next 6 ingredients (squash - salt). Cover and cook for 8-10 hours on low (4-5 hours on high).
2. Serve in bowls topped with cilantro, cheese and sour cream if desired.

Reviews

[JackieOhNo!]

This was fantastic! Heeding the advice of ellie_, I used hot chili powder and added a 7.75-oz. can of red jalapeno fiesta wheels. These both gave it the added spice. I was really surprised by the wonderful flavor the butternut squash added to the dish. The slight sweetness complemented the spice nicely. I will definitely be making this again! Thanks for posting this.