{"id":254,"date":"2011-01-05T17:19:31","date_gmt":"2011-01-05T17:19:31","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2011\/01\/05\/beef-and-butternut-squash-chili\/"},"modified":"2011-01-05T17:19:31","modified_gmt":"2011-01-05T17:19:31","slug":"beef-and-butternut-squash-chili","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2011\/01\/05\/beef-and-butternut-squash-chili\/","title":{"rendered":"Beef-and-Butternut Squash Chili+"},"content":{"rendered":"<p>6 plus points<br \/> <span>Yield:<\/span> <span> Makes 8 servings (serving size: 1 cup)<\/span><br \/>This is pretty mild &#8211; could stand to be spiced up.<br \/> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"13\" \/><br \/> <span style=\"line-height: 16px;\"> 1 pound extra-lean ground beef (I used stew beef instead)<br \/>1  green bell pepper, chopped<br \/>1  medium onion, chopped<br \/>2  garlic cloves, minced<br \/>2  (14.5-ounce) cans Mexican-style stewed tomatoes, chopped<br \/>1  (16-ounce) can chili beans<br \/>1\/2  small butternut squash, peeled and cubed (about 1 1\/2 cups)<br \/>1 cup low-sodium beef broth<br \/>1 1\/2 teaspoons ground cumin<br \/>1 1\/2 teaspoons chili powder<br \/>1 cup frozen corn kernels<\/p>\n<p> <\/span> <span> <\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p> <\/span><\/p>\n<p> <span> 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 <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 plus points Yield: Makes 8 servings (serving size: 1 cup)This is pretty mild &#8211; could stand to be spiced up. 1 pound extra-lean ground beef (I used stew beef instead)1 green bell pepper, chopped1 medium onion, chopped2 garlic cloves, minced2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped1 (16-ounce) can chili beans1\/2 small butternut squash, peeled &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2011\/01\/05\/beef-and-butternut-squash-chili\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Beef-and-Butternut Squash Chili+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-254","post","type-post","status-publish","format-standard","hentry","category-beef"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/254\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}