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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Cooking Light. Per 1 1/2 cup serving: 262 calories, 6.8 g fat, 22.9 g protein, 30.1 g carb, 5.6 g fiber, 46 mg cholesterol. Ingredients:
1 lb ground round |
1 cup chopped onion |
1 cup chopped green bell pepper |
3 cups chopped tomatoes |
3 cups chopped peeled butternut squash |
3 cups water |
2 tablespoons tomato paste |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons cumin |
1 tablespoon 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 -3 tablespoons minced seeded jalapeno peppers |
6 tablespoons thinly sliced green onions |
2 tablespoons chopped fresh cilantro |
Directions:
1. Add the first 3 ingredients to a dutch oven; cook over medium-high heat until the beef is browned, stirring to crumble; drain and return meat mixture to pan.
2. Add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil.
3. Lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.
4. Stir in olives and jalapeno; cook 5 minutes.
5. Ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.
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