Butternut-Beef Chili

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 1  pound  ground round
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 3  cups  chopped tomato (about 2 large)
• 3  cups  chopped peeled butternut squash (about 1 small)
• 3  cups  water
• 2  tablespoons  tomato paste
• 1 1/2  teaspoons  dried oregano
• 1 1/2  teaspoons  ground cumin
• 1 1/2  teaspoons  chili powder
• 1/2  teaspoon  salt
• 1  (16-ounce) can kidney beans, drained
• 2  garlic cloves, minced
• 1/2  cup  small pitted ripe olives
• 2  to 3 tablespoons minced seeded jalapeño pepper
• 6  tablespoons  thinly sliced green onions
• 2  tablespoons  chopped fresh cilantro

Preparation

Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeño; cook 5 minutes.

Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Nutritional Information

Calories:

262 (23% from fat)

Fat:

6.8g (sat 2g,mono 3g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

30.1g

Fiber:

5.6g

Cholesterol:

46mg

Iron:

5.3mg

Sodium:

444mg

Calcium:

94mg