Beef-and-Butternut Squash Chili

We've loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: Makes 8 servings (serving size: 1 cup)

Ingredients

• 1  pound  extra-lean ground beef
• 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

Preparation

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.

Nutritional Information

Calories:

234 (22% from fat)

Fat:

6g (sat 2.3g,mono 2.3g,poly 0.4g)

Protein:

17g

Carbohydrate:

30g

Fiber:

6.8g

Cholesterol:

21mg

Iron:

2.9mg

Sodium:

642mg

Calcium:

65mg