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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This chili recipe is the perfect way to serve your toddler some extra veggies in a comfort food classic. Adults can top their bowls with chopped green onions and cilantro. Ingredients:
1 small butternut squash (2 pounds) |
1 pound ground round |
1 cup chopped onion |
1 cup chopped green bell pepper |
1/2 cup water |
3 cups chopped tomato (about 2 large) |
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 |
2 garlic cloves, minced |
1 (14-ounce) can fat-free, less-sodium beef broth |
1 (16-ounce) can kidney beans, rinsed and drained |
Directions:
1. Pierce squash several times with a small knife. Microwave at HIGH for 2 1/2 minutes; cool slightly. Peel squash. Cut squash in half, scoop out seeds and pulp. Cut squash into 1/2-inch pieces to measure 3 cups.
2. Combine ground round, onion, and bell pepper in a Dutch oven, and cook over medium-high heat for 5 minutes or until beef is browned, stirring to crumble. Drain.
3. Return meat mixture to pan. Stir in squash, 1/2 cup water, and remaining ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Ladle soup into bowls.
4. let your toddler help by: Identifying and gathering the vegetables. Helping rinse the beans in a colander.
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