From Southern Living, January 2006
Ingredients
- 1 pound extra-lean ground beef
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 (14.5-oz) cans Mexican-style stewed tomatoes, chopped
- 1 (16-oz) can chili beans, drained and rinsed
- ½ small butternut squash, peeled and cubed (about 1 ½ cups)
- 1 cup low-sodium beef broth
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 cup frozen corn kernels
Instructions
- 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 the squash is tender and chili is thickened.
Nutrition Information Makes 8 servings. Serving size: 1 cup. Calories: 234; Total Fat: 6g (Saturated Fat: 2.3g); Cholesterol: 21mg; Sodium: 444mg; Total Carbohydrate: 30g; Dietary Fiber: 6.8g; Protein: 17g