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Beef and Butternut Chili Recipe Below



INGREDIENTS

• 1 Tbsp canola oil, divided
• 1 ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 packet low sodium chili seasoning
• 1 ½ lb lean ground beef
• 2/3 cup beef broth
• 1 (28-oz) can diced tomatoes, no salt added, undrained
• 1 (15-oz) can kidney beans, no salt added, rinsed and drained
• 2 cup butternut squash, peeled, cut into ½-inch cubes
• 6 Tbsp plain, nonfat Greek yogurt
• 2 Tbsp fresh chopped cilantro leaves or chives (optional)

DIRECTIONS

Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, and seasoning, and sauté for a couple minutes.

Add beef and cook until brown.

Stir in broth, tomatoes, kidney beans, and butternut squash. Bring to a boil over medium high heat. Cover, and reduce heat to medium low, and simmer for about 30 minutes, or until squash is tender and chili thickens.

Top each serving of chili with 1 Tbsp yogurt and 1 tsp cilantro or chives.

Nutrition Information

Serving Size: About 1 1/3 cups

Calories: 432

Protein: 30g

Carbs: 30g

Fiber: 8g

Net Carbs: 22g