Harvest Festival Chili
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Traditional flavors and bumped up nutrition thanks to fiber and vitamin-rich winter squash.
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • ¼ cup chili powder
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • ¼ to ½ tsp cayenne pepper, more or less to taste
  • 1 lb 96% lean ground beef
  • 1 (15 oz) can no-salt added diced tomatoes
  • ½ medium acorn or butternut squash (about 1 lb), peeled, seeded and cubed
  • 1 (15 oz) can reduced sodium kidney beans, rinsed and drained
  • 1 (15 oz) can reduced sodium black beans, rinsed and drained
  • 1 ½ cups fresh or frozen corn kernels
  • 1 (15 oz) can low-sodium beef broth
  • ¼ tsp salt and black pepper, to taste
Instructions
  1. Heat oil in large pot over medium-high heat. Add onion and green pepper. Stir frequently until vegetables soften, about 4 minutes. Add garlic, chili powder, cumin, oregano, and cayenne pepper, stir until fragrant, about 1 minute. Add beef and cook, breaking up the meat up until finely crumbled, about 6 minutes.
  2. Add tomatoes, squash, beans, corn, and beef broth. Season with salt and pepper, if desired; bring to a boil. Reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, 45 minutes to 1 hour.
Notes
Recipe developed and submitted by Athena Russell
Nutrition Information
Serving size: 1½ cups Calories: 284 Fat: 7.4 Carbohydrates: 37.3 Sugar: 6.6 Sodium: 495 Fiber: 9.5 Protein: 21.8 Cholesterol: 30
Recipe by Prevention RD at https://preventionrd.com/2013/12/4th-annual-chili-contest-entry-9-harvest-festival-chili/