Chili with Veggies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 400.9
- Total Fat: 13.7 g
- Cholesterol: 101.3 mg
- Sodium: 199.2 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.4 g
- Protein: 37.3 g
View full nutritional breakdown of Chili with Veggies calories by ingredient
Introduction
Get some healthy carbs with your chili instead of eating it with rice or Fritos. Get some healthy carbs with your chili instead of eating it with rice or Fritos.Number of Servings: 8
Ingredients
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Cook chili with veggies in a cast iron DUTCH oven.
Brown 2 lbs lean ground beef. 10% fat. Use the good stuff. There won't be enough fat to drain off. Cut up one large onion & brown in the juices. Add 5 cloves of garlic pressed or chopped fine. Stir.
Add 2 whole cans of whole peeled tomatoes 14.5 oz each. Pour off liquid into chili. Use knife to chop up tomatoes in the cans. Stir these into beef & onion mix. Add 2 Tbs. Chili powder. Mix again.
Turn heat to simmer. Cook down for about 2 hours until mix begins to thicken.
Then microwave the peeled, cleaned & diced butternut squash and sweet potato. It will weigh about 1 1/2 lbs total. This takes about 6 minutes on high.
Put 1 whole can of black beans into the chili along with the veggies. Stir & bring back to simmer again. Cook until veggies are just heated through.
Tips
Microwave squash in separate dish & add at last hour of cooking. This solves your texture problem.
Directions
Slow cooker: add squash along with meat. Add beans at last hour of cooking. 4 hours on high. 6 hours on low. Add everything if you are leaving home & coming back to eat, but you'll lose the texture of the squash.
Time is for stovetop on low heat.
Serving Size: 8 portions 1 1/2 cups each (2 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Time is for stovetop on low heat.
Serving Size: 8 portions 1 1/2 cups each (2 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.