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Butternut Squash Chili

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound ground beef or turkey
  • 3/4 cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 to 15 ounces) tomato sauce
  • 3 cups cubed peeled butternut squash, (1/2-in. cubes)
  • 2 tablespoons cider vinegar
  • Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Directions

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
  • Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
  • If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Test Kitchen tips
  • If you're short on time, check the local produce market, as many now offer peeled and cubed butternut squash.
  • Unexpected company? Ladle the chili over spiral pasta or macaroni to stretch the servings.
  • Vinegar, added just before serving, helps brighten many dishes, especially rich or fatty ones.
  • Nutrition Facts
    1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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