Spicy Beef Chili With Butternut Squash – Health Essentials from Cleveland Clinic

With an ideal taste stability between the warmth of the chili and the sweetness of the squash, this one-pot meal will please the entire household. To peel the butternut squash shortly and simply, use a pointy paring knife or a vegetable peeler.

Elements

1 pound floor sirloin
1 medium onion, chopped
1 purple bell pepper, seeded and chopped
One 14 ½ -ounce can no-salt-added diced tomatoes with juice
1 small butternut squash chopped into ½ -inch cubes (about three ½ cups)
1 ½ tablespoons tomato paste
2 teaspoons dried oregano
1 tablespoon floor cumin
1 tablespoon chili powder
Two 15-ounce cans black beans, rinsed and drained
three garlic cloves, minced
½ jalapeno, seeded and minced, non-compulsory
½ cup chopped recent cilantro, plus 6 sprigs for serving
three scallions, white elements and three inches of the inexperienced, thinly sliced
1/three cup gentle bitter cream
½ cup shredded low-fat cheddar cheese

Preparation

1. Sauté the meat, onion, bell pepper, and tomatoes in a big Dutch oven over medium-high warmth, stirring to interrupt up the meat.
2. Drain the meat and greens in a colander and return to the pot.
3. Add the squash, 2 cups of water, tomato paste, oregano, cumin, chili powder, beans, and garlic. Deliver to a simmer.
4. Proceed to cook dinner for about 20 minutes, stirring sometimes , till the squash is tender. Add the jalapeno, if utilizing, and the cilantro; simmer for 10 minutes. Add extra water if wanted.
5. Ladle the chili into soup bowls. Garnish every bowl with a cilantro sprig. Go the scallions, bitter cream and cheese.

Dietitian’s Word: The chili can be made with chicken turkey, rooster or buffalo.

Dietary data (per serving)

Makes 6 servings

Energy: 300
Whole fats: 6 g
Saturated fats: 2.5 g
Protein: 26 g
Carbohydrates: 44 g
Dietary fiber: 14 g
Ldl cholesterol: 46 mg
Sodium: 518 mg
Potassium: 996 mg

Supply: Cleveland Clinic Wholesome Coronary heart Life-style Information and Cookbook (© 2007 Broadway Books)