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Beef Chili with Butternut Squash
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Brief Description
Beef chili loaded with flavor from butternut squash, black beans, tomatoes and peppers.
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Main Ingredient
ground beef
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The chili is equally good made with white meat turkey, chicken or buffalo. Nutritional Analysis (per serving): Calories - 300 (18% calories from fat); Total Fat - 6g; Sat. Fat - 2.5g; Protein - 26g; Carbohydrates - 44g; Dietary Fiber - 14g; Cholesterol - 46mg; Sodium - 518mg; Potassium - 996 mg.
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Posted By: CHL
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Posted On: Jul 27, 2014
Number of Servings:
Ingredients:
- 1 pounds - ground sirloin
- 1 - medium onion chopped
- 1 - red bell pepper seeded, chopped
- 1 cans - no-salt-added diced tomatoes with juice 14.5 oz. can
- 1 - small butternut squash chopped into 1/2-inch dice (about 3-1/2 cups)
- 1 1/2 tablespoons - tomato paste
- 2 teaspoons - dried oregano
- 1 tablespoons - ground cumin
- 1 tablespoons - chili powder
- 2 cans - black beans 15 oz. each, rinsed, drained
- 3 cloves - garlic minced
- 1/2 - jalapeno seeded, minced, optional
- 1/2 cups - chopped fresh cilantro plus 6 sprigs for serving
- 3 - scallions, white parts plus 3 inches of the green thinly sliced
- 1/3 cups - light sour cream
- 1/2 cups - shredded low-fat cheddar cheese
Directions:
1. Sauté the beef, onion, bell pepper and tomatoes in a large Dutch oven over medium-high heat, stirring to break up the meat.
2. Drain the meat and vegetables in a colander and return to the pot.
3. Add the squash, 2 cups of water, tomato paste, oregano, cumin, chili powder, beans and garlic. Bring to a simmer.
4. Continue to cook for about 20 minutes, stirring occasionally, until the squash is tender. Add the jalapeno, if using, and the cilantro; simmer for 10 minutes. Add more water if needed.
5. Ladle the chili into soup bowls. Garnish each bowl with a cilantro sprig. Pass the scallions, sour cream and cheese.
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