Butternut-Beef Chili NEW!
1 small butternut squash (about ¾ lb)
3/4 lb ground beef
10 oz. package frozen chopped onion, celery and pepper blend
2 14.5 oz. cans Mexican-style stewed tomatoes
3/4 C water
3/4 t ground cumin
3/4 t chili powder
16 oz. can kidney beans, drained
1 t bottled minced garlic
1. Pierce squash with a fork and place on a paper towel in microwave oven. Microwave at high for 2 minutes. Peel and cube squash. Set aside 1 ½ cups cubed squash.
2. Cook bean and vegetable blend in a Dutch oven over medium-high heat until meat is browned, stirring to crumble. Add squash, tomatoes and remaining five ingredients; bring to a boil. Cover, reduce heat and simmer 17 minutes or until squash is tender, stirring occasionally. Makes 4 (2 cup) servings.
Each serving provides:
Fat: 8.1 gm
Saturated Fat: 3.1 gm
Carbohydrate: 37 gm
Cholesterol: 31 mg
Sodium: 981 mg