Beef-and-Butternut Squash Chili+

6 plus points
Yield: Makes 8 servings (serving size: 1 cup)
This is pretty mild – could stand to be spiced up.

1 pound extra-lean ground beef (I used stew beef instead)
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
1 (16-ounce) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup low-sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels

Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

CALORIES 234 (22% from fat); FAT 6g (sat 2.3g,mono 2.3g,poly 0.4g); IRON 2.9mg; CHOLESTEROL 21mg; CALCIUM 65mg; CARBOHYDRATE 30g; SODIUM 642mg; PROTEIN 17g; FIBER 6.8g

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