Beef-and-Butternut Squash Chili |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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. 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 |
Directions:
1. 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.
2. 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.
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