Butternut Squash Chili

Name: Butternut Squash Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 16 oz Deer (Vension) Ground Raw (by MAMADELAMA); 4 cup cubes Butternut Squash; 1 serving Diced tomatoes & Green Chillis Rotel 10oz can 2.5 serv in can (by KITKAT734); 10 tbsp Kirkland Signature Organic Tomato Paste 2 Tbsp (33g) (by EWEINHISPASTURE); 6 oz Onion sweet raw; 0.33 serving Mexene Chili Powder 3 Tbsp (by GWEN1957); 4 cup (8 fl oz) Water tap

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

16 oz Deer (Vension) Ground Raw (by MAMADELAMA) 4 cup, cubes Butternut Squash 1 serving Diced tomatoes & Green Chillis Rotel, 10oz can 2.5 serv in can (by KITKAT734) 10 tbsp Kirkland Signature Organic Tomato Paste 2 Tbsp (33g) (by EWEINHISPASTURE) 6 oz Onion, sweet, raw 0.33 serving Mexene Chili Powder, 3 Tbsp (by GWEN1957) 4 cup (8 fl oz) Water, tap

Directions

Clean, peel and chop your squash into bite sized chunks, cook in water for about 20 minutes to soften it. Brown your ground meat with a chopped onion until cooked through. In a large pot add 1 quart of water all listed ingredients. Bring to a boil, reduce heat to med-low and allow it to cook together for about 30 min. Serve hot.

Serving Size: Makes 6 - 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COOKIES1007.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 214.1
Total Fat: 5.6 g
Cholesterol: 60.0 mg
Sodium: 195.0 mg
Total Carbs: 23.5 g
Dietary Fiber: 5.3 g
Protein: 17.9 g

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