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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 2.3 g
  • Cholesterol: 43.3 mg
  • Sodium: 767.3 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 9.8 g
  • Protein: 23.6 g

View full nutritional breakdown of Butternut Chili calories by ingredient
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Butternut Chili

Submitted by: SFSU-GRAD


Number of Servings: 6

Ingredients

    Butternut-Beef Chili

    1 pound ground lean turkey
    1 cup chopped onion
    1 cup chopped bell pepper
    3 cups chopped tomato (about 2 large)
    3 cups chopped peeled butternut squash (about 1 small)
    3 cups water (I use low-sodium beef broth)
    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 jalape�o pepper
    6 tablespoons thinly sliced green onions
    2 tablespoons chopped fresh cilantro

    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 jalape�o; cook 5 minutes.
    Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

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

Directions

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 jalape�o; cook 5 minutes.
Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Serving Size: 6 1Cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SFSU-GRAD.





TAGS:  Poultry |

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