Wednesday, September 29, 2010
(Beef and Butternut Squash Chili - Best served with oyster crackers)
I know I've said it a few times already, but Fall is my most favorite time of year. I just love all of the scents, flavors, and activities! One of the best things about Fall is the food! Not only is the food good, it is typically well suited for freezing, which will end up saving you time.
The next 7 days are going to be very busy for me. I have a CPA exam next Wednesday and I'm in serious study mode now. That means that ALL of my "free" time will be devoted to studying. (Well, except for Thursday night when Grey's and Private Practice are on!). So in order to save myself some time and hassle, I made this wonderful chili for dinner. I portioned out enough so I can eat it all week long and froze the remaining chili in individual servings. This is perfect weather for chili! Oh and this chili is actually pretty healthy. I've included the nutritional information at the end of the post!
Beef and Butternut Squash Chili
(Prep Time: 20 minutes, Cook Time: 50 minutes, Yield: 8, 1 cup servings)*
1 pound extra-lean ground beef (I used 85/15)
1 green bell pepper, chopped
1 medium onion, chopped
1-2 Serrano peppers**
2 cloves garlic, minced
2 (14.5 oz) cans of Mexican-style stewed tomatoes, chopped***
1 (16 oz) can of chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup fat free, reduced sodium beef broth
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 cup frozen corn kernels
*Okay, I don't know about the rest of you, but I never make food as quickly as a recipe states. It took me awhile to get all the veges chopped, especially the squash! Depending on your chopping skills, I'd add 10-20 more minutes to the prep time.
**I love spicy food, so I added the Serrano peppers to give it a little kick
***For the sake of time and ease, I used 2 cans of rotel
Cook beef, bell pepper, onion, Serrano peppers and garlic in a Dutch oven (or large saucepan) over medium-high heat, until beef crumbles and is no longer pink. Drain well and return to Dutch oven.
Stir in tomatoes, beans, squash, beef broth, cumin, and chili powder and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. Stir in corn and cook uncovered for 15 minutes, or until squash is tender and chili has thickened.
234 Calories (22% from fat)
6g Fat (sat. 2.3g, mono. 2.3g, poly. 0.4g)
Source: Adapted from MyRecipes.com
I hope you enjoy this chili as much as I did!