Butternut Squash Chili

Butternut Squash Chili
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Butternut Squash Chili calories by ingredient


Introduction

This is a chili recipe I made to use butternut squash in place of pasta. We've gone wheat/grain free. It's pretty good and fairly easy to do. This is a chili recipe I made to use butternut squash in place of pasta. We've gone wheat/grain free. It's pretty good and fairly easy to do.
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.